Chilli Beef Muffin



  • 1 pack of puff pastry
  • 1 tablespoon oil
  • 1/2 brown onion, chopped
  • 3 garlic cloves, minced
  • 1 celery sticks, sliced
  • 1 red capsicum, diced
  • 250gm ground beef
  • 1 cup canned chilli beans in chilli sauce
  • 1/4 cup of your fave Cobra Chilli sauce (our recommendation is Garlic Habanero-Hot)
  • 1/2 tsp ground black pepper
  • 1/2 tsp chilli powder
  • Salt to taste
  • 1/2 cup Cheddar Cheese (or more)
  • Butter for greasing muffin tin


Beef Chilli Mix:

    1. In a large pot, saute chopped onion, minced garlic, sliced celery and diced capsicum. Cook at medium-high heat for about 5 minutes or until all the vegetables are tender looking. Splash a bit of beef broth or water and stir scraping the bottom of the pan.
    2. To that add ground beef and saute for about 7 minutes or until the beef is completely cooked. Add a pinch of salt and black pepper and stir well.
    3. Add chilli beans, preferably in chilli sauce. You could add corn as well, it gives you a burst of sweetness and colour as well but you do not have to add corn. Mix well to combine and then add chilli sauce and chilli seasoning. Mix it again and taste to see if you need to add more salt and pepper. Season it according to your taste.
    4. Cook at the medium heat for about 10 minutes. The chilli needs to be a bit thicker than your usual chilli because we going to bake it in the muffin tin. At this point, after cooking for about 10 minutes you can eat it.

Making the muffin:

  1. Preheat the oven on 180c
  2. Defrost and cut puff pastry into squares to fit into the greased muffin holes.  Use a fork to pierce the bottom of pastry a few times and bake for 10mins.
  3. Pull muffin tin out then add about 2 to 3 tablespoons of the chilli in the middle of the crust.
  4. Top each with shredded cheese.
  5. Bake for 12 minutes to up to 15 minutes
  6. Allow chilli muffins to cool down for about 5 to 10 minutes. Run a knife on the side of the muffin tin cup and carefully pull them out and place on the plate.
  7. Serve with a dollop of sour cream, a bit of spring onion or chopped parsley and chilli flakes for garnish.

great recipe from Sandra’s Easy Cooking