Chili in Mini Corn Cups
This flavorful appetizer evokes a Mexican beach vacation. This recipe makes six cups of chili. For smaller parties, you can freeze the leftover chili for another use, or refrigerate it three to four days. To make two dozen appetizers, use 1/2 cup of the chili.
- Yield: Makes 24 dozen
Source: Martha Stewart Weddings, Summer 2005
- 1 tablespoon olive oil
- 1 pound ground sirloin
- 1 1/2 large onions, finely chopped (about 3 cups)
- 1/2 green bell pepper, stem, ribs, and seeds removed, pepper finely chopped (about 1 cup)
- 1 celery stalk, finely chopped (about 2/3 cup)
- 1 1/2 teaspoons minced garlic
- 1 tablespoon dried oregano (preferably Mexican)
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 can (14 1/2 ounces) stewed tomatoes
- 2 1/2 tablespoons tomato paste
- 1/2 cup canned beef broth
- 1/4 teaspoon crushed red-pepper flakes
- 1 tablespoon chile powder
- Coarse salt and freshly ground pepper
- 1 cup canned kidney beans, rinsed and drained
- 12 recipes Toasted Corn Cups
- 1 1/2 cups sour cream
- 1 1/2 cups fresh cilantro leaves, coarsely chopped
Heat oil in a large stockpot over medium heat. Add sirloin; cook, stirring occasionally to break up lumps, until browned.
Stir in onions, bell pepper, celery, garlic, oregano, bay leaf, cumin, tomatoes, tomato paste, broth, 1/2 cup water, the red-pepper flakes, and chile powder; season with salt. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally and crushing tomatoes with spoon.
Add beans; simmer 10 minutes more. Season with salt and pepper.
Fill each corn cup with 1 heaping teaspoon chili. Top with sour cream, and sprinkle with cilantro, dividing evenly.