Skillet Chili with Corn Muffins

From kitchen to table in 1 hour.

lean ground beef
beef broth
canned pinto beans
tomato sauce
salsa
ketchup
water
red bell pepper
green bell pepper
onion
sun-dried tomatoes
garlic
red pepper flakes
cilantro

Corn Muffins

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Directions

1. Brown ground beef in skillet over medium heat. Drain and return to skillet.
2. With skillet on lowest heat, add beef broth to ground beef.
3. Drain and rinse pinto beans and add to skillet. Add tomato sauce, salsa, ketchup and water, cover and continue cooking on lowest heat.
4. Chop red bell pepper, green bell pepper, sun-dried tomatoes and garlic. Add to skillet and sprinkle in red pepper flakes and cilantro. Keep covered and simmering on low heat.
5. Preheat oven to 350 degrees. Spray muffin tins with non-stick cooking spray.
6. In a large mixing bowl combine sugar, eggs and cooking oil. Mix well.
7. Dump flour and cornmeal on the top of the sugar, egg and oil mixture. Sprinkle baking powder over the top.
8. Using a fork, blend baking powder into flour and cornmeal and continue stirring to blend flour mixture into the sugar, egg and oil.
9. When batter is thoroughly mix add milk and stir.
10. Use a 1/3 mixing cup to pour batter into muffin tins.
11. Bake at 350 degrees for 20 minutes or until golden brown.
12. During the last 10 minutes of baking time for the muffins, remove the cover on the chili. Turn heat up to medium-high heat and let boil so chili will thicken. Stir often.
13. Serve chili with hot muffins.