What you’ll need
2 tablespoon olive oil
1 sliced brown onion
1 chopped red capsicum
1 chopped green capsicum
800g lean beef mince
2 tablespoon tomato paste
400g tomatoes diced canned
1 cup (250ml) beef stock
30g taco spice mix
400g red kidney beans, drained, rinsed
½ cup fresh coriander leaves
For the cornbread
½ cup (100g) coarse polenta
1 cup (150g) The Healthy Baker Self Raising Flour
1 tablespoon caster sugar
½ teaspoon sea salt
50g butter melted
3 eggs lightly beaten
310g creamed corn
½ cup milk
Heat half the oil in a large heavy based saucepan. Add the onion and capsicums and cook over low heat for 5 minutes or until softened.
Heat the remaining oil in a large non-stick frying pan and brown the beef over high heat in two batches. Transfer to onion mixture in saucepan as each batch is cooked.
Add tomato paste, tomatoes, beef stock and taco seasoning to saucepan
Bring to the boil, reduce heat, cover, and simmer for 1 hour or until tender.
Add red kidney beans for last 15 minutes or cooking.
For the corn bread, preheat the oven to 180°C/160°C fan-forced. Spray a 23cm x 23cm square cake tin with oil and line with baking paper.
Combine polenta, flour, sugar, salt, butter and eggs in a large bowl. Stir in creamed corn and milk.
Spoon into prepared tin and bake for 30 minutes or until cooked when tested with a skewer.
Serve chilli scattered with coriander and accompanied with cornbread.
