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Chilli con carne with coriander and chilli corn bread
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
165 minutes
Easy and delicious cornbread with a spicy kick, perfect as a tortilla substitute.
Ingredients:
  • Melted butter, to grease
  • 200g (1 cup) dried red kidney beans
  • 18.20 gm olive oil
  • 800g beef casserole steak
  • 2 red onions, halved, coarsely chopped
  • 1 red capsicum, halved, deseeded, coarsely chopped
  • 1 green capsicum, halved, deseeded, coarsely chopped
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 10.00 gm sweet paprika
  • 1 tsp ground oregano
  • 2 x 400g cans diced tomatoes
  • 2 tsp drained sliced jalapeno chillies, finely chopped
  • 500ml (2 cups) water
  • Sour cream, to serve
  • Fresh coriander leaves, to serve
  • 225g (1 1/2 cups) self-raising flour
  • 260g (1 1/2 cups) polenta (cornmeal)
  • 80g (1 cup) coarsely grated cheddar
  • 62.50 ml finely chopped fresh coriander
  • 1 x 270g can corn kernels, rinsed, drained
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 eggs, lightly whisked
  • 250ml (1 cup) milk
  • 50g butter, melted
Instructions:
  • In a large saucepan, submerge the beans in cold water and bring to a boil over high heat. Let them cook uncovered for 10 minutes. Allow the beans to soak for 1 hour. Drain.
  • Preheat the oven to 160°C. Heat half of the oil in a large frying pan over high heat and brown the beef for 2-3 minutes on each side. Then transfer the beef to a large ovenproof dish. Enjoy the delicious flavors coming your way!
  • In the same pan over high heat, heat the remaining oil. Cook the onion and combined capsicum, stirring occasionally, for 5 minutes until the onion is soft. Stir in garlic, cumin, ground coriander, paprika, and oregano for about 1 minute until fragrant. Add tomato, chili, and water. Bring it to a boil, then remove from heat. Add the beans and tomato mixture to the beef.
  • Bake the beef mixture covered in the oven until the beef and beans are tender, about 2 hours. Let it cool for 10 minutes. Transfer the beef to a clean work surface using tongs. Use 2 forks to shred the beef with the grain, then return it to the tomato and bean mixture and stir to combine.
  • Preheat your oven to 200°C. Brush eight 185ml (3/4-cup) Texas muffin pans with butter. In a large bowl, mix together flour, polenta, cheddar, coriander, corn, and chilli. In a separate jug, whisk egg, milk, and butter, then add to the dry ingredients. Stir until just combined. Divide the batter evenly among the pans. Bake for 20 minutes or until golden and a skewer inserted in the centers comes out clean.
  • Ladle the chili con carne into individual bowls. Garnish each with a spoonful of sour cream and fresh coriander leaves, if desired. Enjoy right away with a side of coriander & chili cornbread.

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