Beef Chili Verde
Corn Muffins with Honey Butter
Ingredients
- 2 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- ½ tsp kosher salt
- ½ tsp pepper
- 1 (16-oz) jar salsa verde
- 1 (14.5-oz) can gluten-free beef broth
- 1 (14.5-oz) can petite-diced tomatoes
- ½ cup chopped fresh cilantro
Instructions
- Cook beef, onion, bell pepper, garlic, chili powder, cumin, salt, and pepper in a large Dutch oven over medium heat, stirring often, until beef is browned and crumbly.
- Add salsa, broth, and tomatoes; bring to a boil, reduce heat, and simmer 15 minutes. Stir in cilantro.
Side Dish Ingredients
- 1 (12-oz) pkg gluten-free sweet yellow cornbread mix (such as Hodgson Mill)
- ¼ cup butter, softened
- 2 Tbsp honey
Side Dish Instructions
- Prepare cornbread mix according to package directions for muffins.
- Stir together butter and honey; serve with cornbread.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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