Chili Cheese Cups

Chili:

• ½ tablespoon olive oil
• 1 pound ground beef
• ½ yellow onion, diced
• 2 tablespoons tomato paste
• 1 8-ounce can tomato sauce
• 1 15-ounce can chili beans
• 1 15-ounce can kidney beans
• ¾ cup beef broth or light beer
• ½ tablespoon each chili powder and paprika
• ½ teaspoon each garlic powder, onion powder, oregano, cumin and salt
• ¼ teaspoon black pepper
• ⅛ teaspoon nutmeg

Cups:

• 2 8-ounce tubes crescent dough
• 2 cups cheddar cheese, shredded
• Garnish: Old Home Sour Cream and chopped chives

1. Heat oil in large skillet. Add ground beef and onion. Cook until the beef is browned. Mix in tomato paste and cook for 1 minute. Add remaining chili ingredients. Simmer for 5 minutes until chili thickens.
2. Preheat oven to 375° and grease 12-cup muffin tin with cooking spray. Working with one sheet of dough at a time, pinch together seams and roll out on a lightly floured surface until it’s a 14×10 inch rectangle. Cut into 12 squares. Place squares into prepared muffin cups.
3. Spoon about 1/4 cup chili into each cup.
4. Bake 10-12 minutes until lightly golden, then remove from oven and sprinkle with cheese. Return to oven and bake until cheese is melted, about 2 minutes. Let cool in pan for 5 minutes, then transfer to a serving dish.
5. Garnish with Old Home Sour Cream and chopped chives.