1 pound lean meat
2 tablespoons white sugar (optional)
1/3 cup chili powder
1 1/2 teaspoons dried onion flakes
8 chili peppers, seeded, cut into 1/2 inch slices
1 onion, minced
1 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup mixed vegetable (e.g. carrots, celery, green beans)
2 star cooking spray
1/4 teaspoon ground black pepper
Place beef in a large bowl. In a heavy saucepan, stir together sugar, chili powder, onion flakes, chili pepper and onion segments, a couple of teaspoons mustard seeds, salt, pepper, mix, and adjust amount of the mustard seeds if necessary. Cover, and return beef to refrigerate for at least 1 hour.
Remove beef from marinade and drain on paper towels. Reserve the marinade and discard.
Preheat the oven to 375 degrees F (190 degrees C). Place beef in the center of the pan, with marinade and oil cooking spray on medium heat. Cook 2 minutes, or until beef is no longer pink and beef is no longer pink. Dispense remaining marinade and drained fat, adding to the pan.
Lightly grease 50 buttered paper muffin liners.
Line muffin liners with foil. Place meat right side up in the raisin portion of each muffin. Brush each muffin with oil. Spoon 2 tablespoons of the same meat mixture on top and to within 1/2 inch of the top of each muffin.
Bake in preheated oven for 30 minutes. When cool, preheat oven to 400 degrees F (200 degrees C).