Beef Chili Cup Recipe
Make Beef Chili Cup Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chili
Cup shells & assembly
Method
Chili
Prepare aromatics and brown beef
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add the diced onion and sauté 3–4 minutes until translucent. Add the diced green pepper and continue to cook 2 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Push vegetables to the side and add the ground beef, breaking it up with a spoon. Cook 5–7 minutes until browned with no pink remaining.
Add seasonings and simmer
Drain any excess fat if necessary, then return pan to medium heat. Stir in 2 tablespoons tomato paste and cook 1 minute. Add the drained diced tomatoes, 1/2 cup beef broth, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon brown sugar. Stir to combine, reduce heat to low, and simmer uncovered 8–10 minutes until slightly thickened, stirring occasionally. Taste and adjust seasoning (add more salt, chili powder or a pinch of sugar if tomatoes are too acidic). Remove from heat and keep warm.
Cup shells & assembly
Crisp the shells
Preheat oven to 375°F (190°C). If using wonton wrappers: lightly brush or spray both sides with oil and press each wrapper into the cavities of a mini muffin tin to form cups. If using small tortilla cups, place them in the muffin tin. Bake 6–9 minutes until edges are golden and crisp (wonton cups will brown quickly). Remove and let cool slightly in the pan, then transfer to a wire rack.
Assemble chili cups
Spoon about 1 tablespoon of the warm beef chili into each cup (you should get ~24 cups). Sprinkle about 1/2 teaspoon shredded cheddar onto each filled cup. Return the filled cups to the oven for 2–3 minutes just to melt the cheese, or microwave in batches for 20–30 seconds.
Garnish and serve
Top each melted-cheese chili cup with a small dollop (~1/4 teaspoon) of sour cream, a pinch of sliced scallion, and a few cilantro leaves. Add a pickled jalapeño slice to any cup you want spicier. Serve on a platter with lime wedges for squeezing just before eating.