Chili Bites Gf Recipe

Preheat and prep pan

Preheat oven to 425°F (220°C). Line a 12-cup mini muffin tin or a regular 8x8-inch baking pan with nonstick spray or paper liners. If using muffin tin, these become individual bites; if using 8x8, you will cut into squares.

Combine dry ingredients

In a medium bowl whisk together gluten-free cornmeal, gluten-free all-purpose flour, sugar, baking powder, and salt until evenly distributed.

Combine wet ingredients

In a separate bowl whisk the egg, buttermilk, and melted butter until smooth.

Fold and add mix-ins

Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the drained diced green chiles, grated cheddar (reserve a few tablespoons for topping), and sliced green onions. Do not overmix; batter will be slightly thick.

Portion and bake

Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full (about 2 tbs per cup), or spread evenly in the 8x8 pan. Sprinkle reserved cheddar on top. Bake mini muffins 12–15 minutes until tops are golden and a toothpick comes out clean; bake 8x8 pan 18–22 minutes. Let cool 5 minutes in pan before removing.

Brown protein

Heat olive oil in a medium skillet over medium-high heat. Add ground beef (or crumbles/tofu) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. If using beef, drain excess fat and return skillet to medium heat.

Sweat aromatics

Add diced onion and cook until softened, about 3–4 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Build the chili

Stir in tomato paste and cook 1 minute. Add fire-roasted diced tomatoes, broth, chili powder, cumin, smoked paprika, salt, and black pepper. Reduce heat to low and simmer gently, stirring occasionally, until slightly thickened, about 8–10 minutes. Taste and adjust seasoning.

Finish chili

If chili seems too thin for holding on cornbread bites, simmer a few extra minutes to thicken. You want a scoopable rather than runny consistency. Keep warm while cornbread cools slightly.

Make the bites

If you baked cornbread in an 8x8 pan, cut into 12–16 bite-sized squares. If you baked mini muffins, hollow the center slightly with a small spoon or melon baller to create a well. Place warm cornbread pieces on a serving tray.

Top with chili and cheddar

Spoon about 1–2 teaspoons (for mini bites) or 1–2 tablespoons (for larger squares) of the warm chili onto each cornbread piece. Top each with a pinch of extra grated cheddar.

Finish and serve

Garnish with sliced green onions and optional cilantro. Serve immediately with sour cream or crema on the side for drizzling. Leftovers: store chili in an airtight container in the refrigerator for up to 3 days and cornbread separately for best texture.