| 1 pound ground chuck |
| 3 8-oz. cans of tomato sauce |
| 1 15-16 oz. can of pinto beans, drained |
| 1 teaspoon ground cumin (comino molido) |
| 2 teaspoons chili powder |
| 1 package Jiffy Corn Muffin Mix |
| 1 egg |
| 1/3 cup milk |
| 1 cup shredded cheddar cheese |
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| Brown the meat and remove all fat from the pan. |
| Add the tomato sauce, pinto beans, spices, and corn. Mix well. |
| Put mixture in a foil-lined Dutch oven and heat until bubbly. |
| Use moderate heat (350 degrees, about 12-14 coals on top, 6-7 coals on bottom.) |
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Make up the muffin mix and spread on top of chili. |
| Bake until top is golden and not doughy, about 15-20 minutes. |
| Sprinkle with cheese and bake until cheese melts. |
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Makes 4-5 servings. |
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| Enjoy! |
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