Chili and Cornbread Cups

• 2 cups flour
• 2 cups cornmeal
• 1/4 cup sugar
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 2 eggs
• 2 3/4 cups milk
• 1/2 cup sour cream
• 1/4 cup vegetable oil
• 1 1/2 cups cheddar cheese, shredded
• 2 tablespoons vegetable oil
• 2 medium onions, finely chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 5 cloves garlic, finely chopped
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 2 pounds 85% lean ground beef
• 2 15-ounce cans kidney beans, rinsed
• 1 28-ounce can diced tomatoes
• 1 28-ounce can tomato puree
• cayenne pepper, to taste
• Salt and pepper
• sour cream

1. Preheat oven to 400 degrees.
2. Grease standard size muffin/cupcake pan.
3. Mix dry and wet ingredients in 2 separate bowls.
4. Combine, but dont overmix.
5. The batter should be a little lumpy.
6. Pour into muffin pan, filling each well 3/4 full.
7. Bake for 10-12 minutes until firm to the touch and lightly browned.
8. Let muffins cool completely and using a teaspoon scoop out the middle of the muffin, making a deep well for your chili.

flour, cornmeal, sugar, baking powder, salt, eggs, milk, sour cream, vegetable oil, cheddar cheese, vegetable oil, onions, red bell pepper, green bell pepper, garlic, chili powder, ground cumin, ground coriander, red pepper, oregano, ground beef, kidney beans, tomatoes, tomato puree, cayenne pepper, salt, sour cream

Taken from www.foodrepublic.com/recipes/chili-and-cornbread-cups-recipe/ (may not work)