Chili Cups

[Devyn-Leann]

   

                Heat oven to 400 degrees. Place 8 (6") flour tortillas between damp paper towels. Microwave 10 seconds, or until soft. Using 3" round cookie cutter, cut 32 rounds. Place in greased mini-muffin pans.
   In saucepan, heat 1 Tbs. butter and 1 tsp. red pepper sauce (Tabasco), 1 minute. Brush tortillas with 1/2 butter mixture. Bake 6 minutes. Remove to cool. In skillet over medium-high heat, cook 1 onion, peeled and chopped, and 1 clove garlic, peeled and chopped, in 1 Tbs. butter 3 minutes.
   Add 1/2 lb. gound beef to skillet; cook 5 minutes or until browned. Stir in 1 can (8 oz.) tomato sauce, 1 Tbs. red pepper sauce, 2 tsp. chili powder and 1/2 tsp. ground cumin. Bring to a boil; reduce heat and simmer 15 minutes. Divide mixture among cups.