Chilli con carne
For the chilli (4 servings):
- 1 tbsp oil
- 1 large onion, chopped
- 3-4 smallish hot red peppers, chopped
- 4 garlic cloves, chopped
- 1 heaped tsp hot chili (or 1 level tbsp mild)
- 1 tbsp paprika
- 1 tsp ground cumin
- 500 g lean minced beef
- 400 g can chopped tomatoes
- 2 tbsp tomato purée
- 1 tbsp dried marjoram or oregano
- 300 ml stock (or beef stock concentrate and a little water)
- optional, 1-2 squares black chocolate
- 400 g tin red kidney beans, drained
- optional, 400g bag frozen corn
- Salt, pepper
For the cornbread (4 servings):
- 25 g butter
- 1 small onion, finely chopped
- 115 g fine cornmeal
- 70 g plain flour
- 1 tsp baking powder
- 1 tsp salt
- spices, optional (chili flakes, grated cheese, coriander, dried herbs)
- 280 ml buttermilk
- 1 egg
Timing:
2h
Makes:
4 servings
How to make the chilli:
Fry the onion for 5 mins on medium heat. Add also the pepper, garlic, chili, paprika and cumin and fry for another 5 mins. Add the remaining ingredients, except chocolate, beans and corn, and simmer covered for 20 mins on low heat. Add beans, corn and chocolate and simmer another 10 mins. Leave to rest at least 10 mins after taking off heat.
How to make the corn bread:
Heat the oven to 230C. Fry the onion for 5 mins and then let cool. Mix thoroughly the dry ingredients in a large bowl, then add the onion and the remaining ingredients and mix until just combined. Pour the batter into a prepared tin and bake for 25-35 mins.
Cool the cornbread in tin for 10 mins, then cut and serve with hot chili, grated smoked cheese, diced onion, avocado and sour cream.
Source:
BBC Good Food