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A fun new way to eat chili! These individual chili cups are casual, hand-held party fare that can be made easily with the help of a corn muffin mix. Photo credit: Jen Tilley from How to Simplify.
1/2 pound lean ground beef
1 can (15 ounces) black beans, drained and rinsed
1 can (8 ounces) tomato sauce
4 teaspoons McCormick® Chili Powder
2 teaspoons McCormick® Oregano Leaves , finely crushed, divided
1 teaspoon McCormick® Garlic Powder
2 boxes (8 ounces each) corn muffin mix
1 cup shredded Cheddar cheese
3/4 cup sour cream
1/4 cup thinly sliced green onions
Preheat oven to 400°F. Brown beef in large skillet on medium-high heat. Drain fat. Add beans, tomato sauce, chili powder, 1 teaspoon of the oregano and garlic powder; mix well. Bring to boil. Reduce heat to low; simmer 5 minutes.
Prepare corn muffin mix as directed on package, adding remaining 1 teaspoon oregano. Spoon batter into 12 greased and floured or paper-lined muffin cups, filling each cup 2/3 full. Spoon beef mixture into each cup, gently pressing into batter. Sprinkle with cheese.
Bake 12 minutes or until edges of muffin cups are golden. Cool 5 minutes in pan on wire rack. Top each cup with sour cream and green onions.
(Amount per serving)