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To create a rich and flavorful chili, start by sautéing onions and garlic. This fundamental step enhances the overall taste of your dish. Heat a tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, add finely chopped onions and sauté for 5-7 minutes until they become translucent. This process releases the natural sugars in the onions, adding sweetness to the chili. Next, add minced garlic and sauté for an additional minute until fragrant, ensuring you stir continuously to prevent burning. The aromatic base sets the stage for a delicious chili.

Chili Cornbread Muffin Sliders

Chili Cornbread Muffin Sliders bring a delightful twist to comfort food, combining hearty chili with fluffy cornbread muffins for a perfect handheld treat. Ideal for gatherings, family dinners, or potlucks, these sliders create a warm and inviting dining experience. With rich flavors from custom chili and sweet cornbread, topped with cheese and optional garnishes, they are sure to be a crowd-pleaser. Discover the joy of sharing these delicious bites with friends and family.
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Ingredients
  

For the Chili:

1 lb ground beef (or turkey for a lighter 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 (with green chilies if desired)

1 onion, diced

2 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon paprika

Salt and 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 sugar

1/2 teaspoon salt

1 cup buttermilk

1/4 cup vegetable oil

2 large eggs

1 cup shredded cheese (cheddar or a blend)

For Assembly:

Sliced jalapeños (optional)

Sour cream or Greek yogurt (for topping)

Fresh cilantro (for garnish)

Instructions
 

Prepare the Chili:

    In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes. Add the ground beef (or turkey) and cook until browned. Drain any excess fat.

      Add the Seasonings:

        Stir in chili powder, cumin, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.

          Combine Ingredients:

            Add the kidney beans, black beans, diced tomatoes, and corn to the pot. Stir to combine and bring to a simmer. Reduce heat and let it cook for 20 minutes, stirring occasionally.

              Prepare the Cornbread Muffins:

                Preheat your oven to 400°F (200°C) and line a muffin tin with liners or grease it well. In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.

                  Mix Wet Ingredients:

                    In another bowl, combine buttermilk, vegetable oil, and eggs. Mix well, then pour into the dry ingredients. Stir until just combined. Fold in the shredded cheese.

                      Bake the Muffins:

                        Spoon the cornbread batter into the muffin tin, filling each cup about 2/3 full. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before removing.

                          Assemble the Sliders:

                            Slice each cornbread muffin in half. Spoon a generous amount of chili onto the bottom half, add sliced jalapeños if desired, and top with a dollop of sour cream or Greek yogurt. Place the top half of the muffin on the chili, pressing gently.

                              Serve and Enjoy:

                                Garnish with fresh cilantro and serve warm. These sliders are perfect for game day, parties, or a cozy night in!

                                  Prep Time, Total Time, Servings: 30 min | 1 hr | 12 servings