Recipes and Meal Plans with Shelf Stable Food
https://loadedpotato.org
Cal 471 Time 30min
Estimated Cost $1.58 per person
Preheat oven to 400 degrees F.
In a medium size bowl, add the powdered egg, powdered milk, and water for powdered milk and powdered egg. Mix well with wisk for fork so there are no clumps.
Open the box of corn muffin mix, and open the inner bag of of muffin mix. Pour the muffin contents into the bowl of milk and eggs. Mix well with wisk for fork til it forms a nice batter consistency. Let batter rest for 5 minutes to let the ingredients activate. This will give you a fluffier muffin.
Get out you preferred muffin pan. Line muffin pan with baking cups or spray with non-stick spray. (I usually use standard or mini for this recipe but use whichever size you like)
Divide batter evenly between your muffin compartments, should be about 2/3 full.
Bake muffins for 15-25 minutes (less time for smaller muffins) or until golden brown.
As the muffins are cooking, we'll start on the quick easy chili.
Get out a medium pot and set it on the counter.
Open the cans of chili no beans and tomato sauce. Add to medium pot.
Sprinkle in the corn flour next.
Next add the seasonings: dry onion, chili powder, cumin, cayenne powder and garlic powder. Stir well.
Put the chili pot on the stove top and turn the burner to medium high.
Open the cans of pinto beans, corn, and diced tomatoes. Drain the water from the cans into the sink.
Add the pinto beans, corn, and diced tomatoes to the chili pot. Stir well.
Let the chili cook for 15-25 minutes til nice and hot.
Once your corn muffins are nice and golden brown, with a hot pad, remove the muffin pan from the oven and place on a hot pad or trivet.
Turn off oven.
Let muffins cool for 5-10 minutes. Don't worry, even when the outside has cooled, the inside will still be warm and delcious.
Once the chili is hot, ladle a portion into an individual bowl with a side of corn muffin for dipping or just eating plain.
Enjoy your hearty, easy, delicious chili and corn bread meal.
Preheat oven to 400 degrees F.
In a medium size bowl, add the powdered egg, powdered milk, and water for powdered milk and powdered egg. Mix well with wisk for fork so there are no clumps.
Open the box of corn muffin mix, and open the inner bag of of muffin mix. Pour the muffin contents into the bowl of milk and eggs. Mix well with wisk for fork til it forms a nice batter consistency. Let batter rest for 5 minutes to let the ingredients activate. This will give you a fluffier muffin.
Get out you preferred muffin pan. Line muffin pan with baking cups or spray with non-stick spray. (I usually use standard or mini for this recipe but use whichever size you like)
Divide batter evenly between your muffin compartments, should be about 2/3 full.
Bake muffins for 15-25 minutes (less time for smaller muffins) or until golden brown.
As the muffins are cooking, we'll start on the quick easy chili.
Get out a medium pot and set it on the counter.
Open the cans of chili no beans and tomato sauce. Add to medium pot.
Sprinkle in the corn flour next.
Next add the seasonings: dry onion, chili powder, cumin, cayenne powder and garlic powder. Stir well.
Put the chili pot on the stove top and turn the burner to medium high.
Open the cans of pinto beans, corn, and diced tomatoes. Drain the water from the cans into the sink.
Add the pinto beans, corn, and diced tomatoes to the chili pot. Stir well.
Let the chili cook for 15-25 minutes til nice and hot.
Once your corn muffins are nice and golden brown, with a hot pad, remove the muffin pan from the oven and place on a hot pad or trivet.
Turn off oven.
Let muffins cool for 5-10 minutes. Don't worry, even when the outside has cooled, the inside will still be warm and delcious.
Once the chili is hot, ladle a portion into an individual bowl with a side of corn muffin for dipping or just eating plain.
Enjoy your hearty, easy, delicious chili and corn bread meal.