Caribbean Chili-Stuffed Muffins
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
39
Spice
57
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
230 g
Ground Pork230 g
Ground Beef2 cloves
Garlic (chopped)2 tsps
Chile (powder)1 tsp
Cumin1 tsp
Garlic Powder1 tsp
Onion Powder1 tsp
Allspice1 tbsp
Worcestershire Sauce1 cup
Beef Stock1 bunch
Cilantro (fresh, chopped)1 cup
All-Purpose Flour1 cup
Cornmeal1 cup
Sugar2 tsps
Baking Powder230 g
Unsalted Butter (melted)3 cup
Whole Milk2 large
EggDirections:
1
For the chili: Set a large pan over medium-high heat and add some coconut oil
2
Add the pork, beef, garlic, habanero and onions and cook until the meat is brown, about 5 minutes
3
Season with the chile powder, cumin, garlic powder, onion powder, allspice, 1 teaspoon salt and 1/2 teaspoon black pepper
4
Add the tomatoes and a splash of Worcestershire sauce, bring to a simmer and simmer for 5 to 10 minutes
5
Add the beef stock and continue to simmer for an additional 10 to 15 minutes
6
Add additional salt and pepper to adjust the seasoning if needed
7
Mix in the chopped cilantro and mangoes
8
For the muffins: Preheat the oven to 400 degrees F
9
Combine the flour, cornmeal, sugar, baking powder and salt in a bowl
10
Mix the butter, milk and eggs in another bowl and whisk until combined
11
Mix the wet ingredients into the dry ingredients until well combined; mix in the jalapenos
12
Fill each cup of a 12-cup muffin pan halfway with the muffin batter
13
Place some of the chili mixture on top of the muffin batter in each cup
14
Finish by filling up each cup with some of the remaining muffin batter
15
Bake until golden brown, 15 to 25 minutes