Categories: Soup- Stew- Chowder- Chili

Ingredients

• 2 tsp. vegetable oil
• 3 cloves garlic, minced
• 8 oz. ground beef
• 1 medium onion, chopped
• 2 Tbsp. chili powder
• 1 tsp. cumin
• 1/8 tsp. cayenne, optional
• 1 tsp. salt
• 1 Tbsp. all-purpose flour
• 1 14.5 oz. can diced tomatoes
• 1 15.5 oz. can red kidney beans
• 1 8.5 oz. box corn muffin mix
• 2 scallions, white and light green parts, thinly sliced

Directions

1. Preheat oven to 400 degrees. Warm oil in a skillet over medium-high heat. Saute garlic, for 1 minute. Add beef, cook, stirring and breaking it up, until no longer pink, about 4 minutes. Add onion, saute until softened, about 5 minutes.

2. Stir chili powder, cumin, cayenne, if desired, and salt into beef mixture, saute for 1 minute. Add flour, cook, stirring, for 1 minutes. Sti in tomatoes with liquid and 1/4 cup water, stir in beans with liquid. Cook, stirring until thickened, about 2 minutes. Transfer mixture to an 8-inch baking dish.

3. Prepare muffin as label directs. Fold in scallions. Spread muffin batter over beef mixture. Bake until top is golden, 20 to 25 minutes.

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