Southeast Dairy Association - South of the Border Chili with Cheesy Corn Muffins


South-of-the-Border Chili with Cheesy Corn Muffins

Please family and friends with this hearty chili. Cheesy Corn Muffins complement the chili as a satisfying side dish.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 6



  • 1 pound ground beef or turkey
  • 1 cup yellow onion, chopped
  • 2 cups water
  • 1 (16-ounce) can kidney beans, drained
  • 1 (28-ounce) can crushed tomatoes with puree
  • 1 tablespoon fresh garlic, finely chopped
  • 2 tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4-1/2 teaspoon salt
  • 1/4-1/2 teaspoon ground black pepper

Cheesy Corn Muffins

  • 1 cup (8 ounces) shredded Cheddar cheese,
  • 1 box corn muffin mix (8-ounce)
  • 1/3 cup lactose-free milk
  • 1 large egg
  • 8 paper muffin liners
  • Shredded Cheddar cheese


  • Chili
  • In a medium saucepan, cook ground beef or turkey over medium heat, stirring often until brown.
  • Add onion and cook until onion is tender.
  • Add water. Stir. Mix in kidney beans, tomatoes and garlic. Stir in chili powder, paprika, oregano, cumin, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally to prevent burning. Top each serving with cheese.
  • Cheesy Corn Muffins
  • Preheat oven to 400°.
  • Insert paper muffin liners into muffin pan. Coat each liner with nonstick cooking spray.
  • In a mixing bowl, combine corn muffin mix, eggs and milk, stirring well.
  • Add cheese. Mix thoroughly. Allow batter to sit 2-3 minutes.
  • Divide batter between muffin cups.
  • Bake 15-20 minutes until golden brown or until a toothpick comes out clean.
  • Serve muffins with chili.


Cook time may be 45-60 minutes.
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