Corn Cups filled with Beef Chili
rec.food.cooking/Nancy Dooley (1994)
Makes 2 1/2 dozen

Here's a wonderful hors d'oeuvres recipe that I was served by a neighbor.

Beef Chili (Makes 1 quart)
3 slices bacon
1 lb. beef, sliced thin and slivered
1 onion, finely chopped
2 garlic cloves, minced
1 jalapeno pepper, thinly sliced
1 tsp. cumin
2 tbsp. chili powder
1 (1 1/2 pound) can of whole tomatoes
Cornmeal (optional)

Corn Cup Dough
6 tbsp. unsalted butter, at room temp.
3 oz. cream cheese, softened
1 cup all-purpose flour
1/2 cup cornmeal
Pinch of salt

To make the chili, heat a pan over a medium-high flame; saute bacon for a few minutes. Add the beef slivers and onion to the pan. Reduce heat and saute for 5 minutes. Add pepper and seasonings and cook until the pepper is soft, about 15 minutes. Stir in the tomatoes and cook over low heat until liquid has evaporated, about 1 hour. If necessary, add 1 to 2 T. cornmeal to thicken the mixture. No liquid should be left in the pan before filling the corn cups.

Preheat oven to 350 deg. To make the cups, cream butter and cream cheese.

Combine flour, cornmeal and salt and add a little at a time to the butter mixture, stirring constantly until well mixed. Knead lightly. Divide the dough into 1-inch balls and press them into small muffin tins, molding dough to fit. The dough cups should come up to the top of the tins. Bake for 20 minutes or until golden brown. To serve, fill with hot chili mixture and sprinkle with shredded cheese if desired. Note: Two tablespoons of a variety of minced ingredients can be added to corn cup dough: jalapeno peppers, scallions, chives, red peppers.