Chili Cornbread Cups

• 3 tablespoons unsalted butter, melted and cooled, plus more for the pan
• 1/4 cup whole milk
• 1 large egg
• 1 1/4 cups sour cream
• 1 (8 1/2-ounce) package cornbread mix
• 1 jalapeno, seeded and diced, plus 12 thin slices for serving
• 1 pound ground beef chuck
• 1 onion, diced
• 1 green bell pepper, diced
• 2 tablespoons chili powder
• 1 (15-ounce) can pinto beans, rinsed and drained

1. Preheat the oven to 400F.
2. Butter 6 cups of a muffin tin for larger cornbread muffins or 8 cups for smaller ones.
3. Whisk the melted butter, milk, and egg until smooth.
4. Add the cornbread mix and stir until smooth, then fold in the diced jalapeno.
5. Divide among 6 or 8 muffin cups and top each with a jalapeno slice.
6. Bake until golden brown, about 18 minutes
7. Meanwhile, heat a large cast iron skillet over high heat.
8. Add the beef and spread in an even layer.
9. Cook, stirring and breaking the meat into bits, until browned, about 7 minutes.
10. Add the onion and pepper cook, stirring occasionally, until crisp-tender, about 5 minutes.
11. Add the chili powder and cook, stirring, for 1 minute.
12. Add the beans and 1 cup water.
13. Boil, mashing about half of the beans into the mixture, until the liquid is very thick, about 3 minutes.
14. Unmold the cornbread and split each in half.
15. Divide the chili among the bottom halves and top with the muffin tops.
16. Serve hot.

unsalted butter, milk, egg, sour cream, cornbread mix, jalapeno, ground beef, onion, green bell pepper, chili powder, pinto beans

Taken from www.foodnetwork.com/recipes/chili-cornbread-cups.html (may not work)