Chili Cornbread Cups

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Butter 6 cups of a muffin tin for larger cornbread muffins or 8 cups for smaller ones.
3. 3
   Whisk the melted butter, milk, and egg until smooth.
4. 4
   Add the cornbread mix and stir until smooth, then fold in the diced jalapeno.
5. 5
   Divide among 6 or 8 muffin cups and top each with a jalapeno slice.
6. 6
   Bake until golden brown, about 18 minutes
7. 7
   Meanwhile, heat a large cast iron skillet over high heat.
8. 8
   Add the beef and spread in an even layer.
9. 9
   Cook, stirring and breaking the meat into bits, until browned, about 7 minutes.
10. 10
    Add the onion and pepper cook, stirring occasionally, until crisp-tender, about 5 minutes.
11. 11
    Add the chili powder and cook, stirring, for 1 minute.
12. 12
    Add the beans and 1 cup water.
13. 13
    Boil, mashing about half of the beans into the mixture, until the liquid is very thick, about 3 minutes.
14. 14
    Unmold the cornbread and split each in half.
15. 15
    Divide the chili among the bottom halves and top with the muffin tops.
16. 16
    Serve hot.