I was about to start this post with some mumbo-jumbo about the weather getting cooler and that reminding me of chili and lalalalala. But instead, I’m just going to cut straight to the chase: I made these Cornbread Chili Cups for lunch after church on Sunday, and they were scrumptious.

Growing up, we always went out to eat as a family for lunch on Sundays in my family. Phil and I haven’t continued that tradition in our family. We prefer to eat out as a family on Friday nights (usually at our favorite Olive Burger!). For lunch on Sunday, we all come home from church and prepare something together. Jaye loves to help in the kitchen, and she’s starting to get big enough to actually help. But we are also all pretty hungry after church, so a quick meal is much appreciated!

Which is where the new chili recipe from Wolf Brand Chili came in handy. Wolf Brand Chili recently improved their recipe, making it thicker and heartier. Everything’s bigger in Texas and everything is also heartier, including the chili. I really enjoyed the thick, rich chili paired with the sweet cornbread cup in this recipe. We liked the “hot” flavor best, though all of them were so tasty.

The Cornbread Chili Cups would make a great appetizer or even entree at a party with friends! If you are using them for that, you can find these cute chili party printables here.

Cornbread Chili Cups Recipe

Ingredients:

• 1 can refrigerated corn biscuit dough
• 1 can Wolf Brand Chili, any flavor
• grated cheddar cheese, for topping
• sour cream or plain Greek yogurt, for topping (optional)
• chopped green onions, for topping (optional)

Directions:

1. Open the can of refrigerated biscuits. I hate opening those things, just waiting and anticipating the “POP!” And even worse if it doesn’t pop, and you have to use a spoon to get it to pop.
2. Flatten each biscuit with your thumbs until it is quite thin. The biscuits will puff up a BUNCH when baking. In the picture above, the biscuit on the left is straight out of the can, on the right is after I flattened it. I still should have flattened it even more.
3. Press biscuits into the muffin tin. Make sure to squish them up the sides and over the top edge a bit.
4. Bake biscuits according to package instructions. For me, that was 8-10 minutes at 350 degrees. If you have pie weights, you could use those to help the biscuits hold the cup shape better.
5. Once the biscuits have cooked, fill them with chili.
6. Top with cheese and let them cook a little bit longer until the cheese melts.
7. Add other toppings, like sour cream and chives. Enjoy!

And if that Cornbread Chili Cups recipe wasn’t exciting enough, I’ve got a giveaway, too! Thanks to Wolf Brand Chili, one of you, my lovely readers, will win a Chili Prize Pack valued at $100 buckaroos. Here’s what’s in it:

• Three varieties of Wolf Brand Chili (Wolf Brand Chili No Beans, Wolf Brand Chili Mild No Beans, and Wolf Brand Chili Hot No Beans)
• Bamboo Texas cutting board
• Texas apron
• 4 soup bowls
• Coasters featuring a customized Wolf Brand Chili logo

Here’s how to enter: Easy! Just leave a comment registering your opinion on the age-old chili debate: Beans? or No Beans? Personally, I like beans if I’m just eating a straight bowl of chili. But no beans if I’m enjoying the chili with something else, like a Chili Cheese Dog or Frito Pie.

You must be at least 18-years-old and live in the continental US to win. This giveaway ends at 12:OO AM PST on Friday, October 25th. I’ll draw a winner using Random.org. Read all the giveaway terms and conditions here.

Wolf Brand Chili is now thicker and heartier than ever, just the way that Texans like it! The new, thicker, heartier recipe can be found every day on the shelves of your local grocery store. 

This is a sponsored post by me written by me on behalf of Wold Brand Chili. For more information, visit www.wolfbrandchili.com or https://www.facebook.com/Wolf.Chili.

So, beans or no beans?