It's A Chili Kinda Day

My hubby does not care for chili.  Actually he loathes it.  But I LOVE it! There's nothing like a (super-duper quick & easy) bowl of steamy chili, corn muffin cakes while the snow is swirling outside!
I usually have to find someone to share my chili with, b/c if I don't, I will end up eating all of it...All. Of. It.!!! So I made a big batch to share with J's parents, who happen to live right next door, and share my advanced taste palate (hee hee!).  I came across this recipe a year ago from a blog called  The Girl Creative http://www.thegirlcreative.com/2010/01/best-chili-recipe.html  And trust me when I say that it's truly "that good" and paired with the "Corn Muffin Cakes" makes it a favorite QUICK meal!
<Hint> Prepare the Corn Muffin Cakes FIRST and the Chili can be cooked while they are baking!

Best Chili Ever
Ingredients:
1 lb Ground Beef
1 Jar of Medium or Mild Salsa
1 Can of Corn, drained
1 Can Red Kidney Beans, drained
1 15 oz Can of Tomato Sauce
1 pkg of Taco Seasoning
1 pkg of Hidden Valley Ranch Dry Salad Dressing Mix (original)

 Directions
In a large pan brown the ground beef and drain. Return beef to pan, add the remaining ingredients and heat until bubbly!
That's it...seriously, that's it! I like to top each bowl with a little shredded cheese and dollop of sour cream.

Now on to the even EASIER part of the meal...

Corn Muffin Cakes ( I have searched for the site where I got this recipe, but I cannot find it, when I do, i will give credit where it's due!)
1 can of creamed corn
1 box of Jiffy Corn Muffin Mix

Directions
Preheat oven to 400 degrees. Line 10-12 muffin cups with liners. Combine ingredients and spoon into prepared muffin pan.  Bake for 25-30 mins.  They are a little gooey inside, so we like to eat them with a spoon (or flatten them out completely on the plate like Annie Ru does!)