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Smoky Pulled Pork Chili with Cornbread Muffins
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Muffin tin
  • Mixing bowls

Ingredients
  

  • 3 cups cooked pulled pork
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp smoked paprika
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) diced tomatoes
  • 2 cups chicken broth
  • 1 cup corn kernels
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup melted butter

Instructions
 

  • Heat a large pot over medium heat and add the onion with a splash of the broth. Cook until the onion softens, then stir in the garlic, smoked paprika, chili powder, and cumin.
  • Add the pulled pork, kidney beans, diced tomatoes, remaining broth, and corn kernels. Stir well and bring to a simmer. Reduce heat to low and cook for 20 minutes, stirring occasionally.
  • While the chili simmers, heat the oven to 400°F and line a muffin tin with paper liners. In a bowl, whisk the cornmeal, flour, baking powder, sugar, and salt.
  • In another bowl, mix the milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined.
  • Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for 15 minutes until the tops are golden and a toothpick comes out clean.
  • Ladle the chili into bowls and serve with warm muffins on the side.

Notes

Make the muffins while the chili simmers so both finish at the same time. Leftovers keep well in the fridge for two days. Reheat the chili on the stove with a splash of broth to loosen it, and warm muffins briefly in the microwave. Skip the corn kernels if you prefer a chunkier texture.
Course: Main Course
Cuisine: American
Equipment: Large pot, Muffin tin, Mixing bowls