Recipe: Corn Cups filled with Beef Chili (appetizer)

CORN CUPS FILLED WITH BEEF CHILI

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

FOR THE 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)

FOR THE 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 tablespoons cornmeal to thicken the mixture. No liquid should be left in the pan before filling the corn cups.

TO MAKE THE CORN CUPS:
Preheat oven to 350 degrees F.

Cream the butter and cream cheese with a wooden spoon or electric mixer.

Combine the flour, cornmeal, and salt. Add it, a little at a time, to the butter mixture, stirring constantly until well incorporated. Knead it lightly with your hands.

Divide the dough into 1-inch balls and press them into small muffin tins, using your thumbs to form cups inside the mold. The dough cups should be as even as possible and come up to the top of the tins.

Bake for 20 minutes, or until golden brown.

TO SERVE:
Fill corn cups with chili and serve.

VARIATIONS:
Two tablespoons of a variety of minced ingredients can be added to the corn cup dough. Try jalapeno peppers, scallions, chives, or red bell peppers.

Makes 2 1/2 dozen corn cups
From: Corn Cups from Martha Stewart's Hors d'Oeuvres by Martha Stewart
Source: Nancy Dooley (1994)