Chilli Con Carne with a Cornbread Topping recipe |
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02/21/2011
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IngredientsFor the chilli:2 onions 1 clove of garlic 2 tbsp olive oil 1 tsp dried or crushed chillies, or to taste 1 tsp ground coriander 1 tsp ground cumin 3 cardamom pods, bruised 1 red bell pepper 750g minced beef 2 x 400g tins chopped tomatoes 4 tbsp chipotle ketchup (or use ordinary tomato ketchup instead) 4 tbsp tomato puree 125ml water 1 tbsp cocoa powder 1 x 400g tin red kidney beans For the cornbread: 3/4 tsp salt 325g cornmeal (Polenta) 2 tbsp plain flour 3 tsp baking powder 1 tsps ground cinnamon 375ml buttermilk 2 large eggs 1 tsp clear honey 2 tbsp vegetable oil 100g Cheddar cheese, coarsely grated DirectionsPeel and finely chop the onions; crush or mince the garlic. Heat the oil in a large saucepan (large enough to take ALL the ingredients!) and fry the onion and garlic until they begin to soften. Add the chilli, coriander, cumin and crushed cardamom pods and stir well. Deseed and finely dice the red pepper and add to the pan.Break up the minced beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, kidney beans, ketchup, puree and water, stirring to make rich sauce. When the chilli starts to boil, add the cocoa powder and stir it in. Simmer partially covered for 1 1/2 hours but do not allow to burn. Preheat the oven to 220C. Spoon or pour the chilli into a large, wide ovenproof dish. Combine the salt, cornmeal, flour, baking powder and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey and oil in a jug, and then stir into the dry ingredients, mixing to make a (fairly sloppy) batter. Pour the cornbread batter over the chilli con carne as evenly as possible. Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chilli underneath is bubbling. Once our of the oven, let the chilli stand for about 5 minutes before cutting the cornbread topping top into squares or slices to serve with a helping of chilli underneath. Serve the chilli with guacamole, some cool sour cream, and strong grated Cheddar. CourseMainServingsServes 8Read more on www.cooksister.com |
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