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Browning the meat is a crucial step in developing both flavor and texture in your chili. Start by heating a large skillet over medium-high heat and adding a tablespoon of oil. Once the oil is shimmering, add the ground beef. Break the meat into small pieces using a wooden spoon or spatula, allowing it to cook evenly.

Chili Cornbread Muffin Sliders

Discover the joy of Chili Cornbread Muffin Sliders, a delightful fusion of spicy chili and sweet cornbread muffins that redefines comfort food. Perfect for game days, family dinners, or cozy nights in, these sliders are easy to make and fun to eat. With a mix of hearty chili ingredients and fluffy cornbread, every bite offers a satisfying blend of flavors. Explore this recipe to create a crowd-pleaser that will elevate any gathering.
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Ingredients
  

For the Chili:

1 lb ground beef (or substitute with turkey for a leaner option)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes (opt for ones with green chilies for extra heat)

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

1 tablespoon olive oil

1 cup corn kernels (fresh, frozen, or canned)

For the Cornbread Muffins:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/4 cup granulated sugar

1/2 teaspoon salt

1 cup buttermilk

1/4 cup vegetable oil

2 large eggs, beaten

1 cup shredded cheese (cheddar or your favorite blend)

For Assembly:

Sliced jalapeños (optional, for added heat)

Sour cream or Greek yogurt (for a creamy topping)

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Chili:

    In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic, sautéing until the onions are translucent, about 5 minutes. Add the ground beef (or turkey) and cook until fully browned, breaking it apart as it cooks. Drain any excess fat if necessary.

      Add the Seasonings:

        Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper into the pot. Stir well and allow it to cook for an additional 2 minutes. This helps the spices release their flavors.

          Combine Ingredients:

            Add the drained kidney beans, black beans, diced tomatoes, and corn to the chili mixture. Stir to thoroughly combine all ingredients. Bring to a simmer, reduce the heat, and let it cook for 20 minutes, stirring occasionally to prevent sticking.

              Prepare the Cornbread Muffins:

                Preheat your oven to 400°F (200°C). Line a muffin tin with liners or generously grease it. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt until well mixed.

                  Mix Wet Ingredients:

                    In a separate bowl, whisk together the buttermilk, vegetable oil, and beaten eggs until combined. Pour the wet mixture into the dry ingredients, stirring gently until just combined (do not overmix). Fold in the shredded cheese until evenly distributed.

                      Bake the Muffins:

                        Spoon the cornbread batter into the muffin tin, filling each cup about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly in the tin before carefully removing them.

                          Assemble the Sliders:

                            Cut each cornbread muffin in half horizontally. Generously spoon chili onto the bottom half, adding sliced jalapeños if desired for a spicy kick. Top with a dollop of sour cream or Greek yogurt, then place the top half of the muffin onto the chili, pressing down gently to secure.

                              Serve and Enjoy:

                                Garnish each slider with a sprinkle of fresh cilantro and serve warm. These delightful sliders are perfect for game day gatherings, festive parties, or cozy nights in with family!

                                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 sliders