Chilli Con Carne with Corn Bread

  • Clock Icon Prep 20 mins Cooking 1 hour 15 mins
  • Dinner Icon Serves 4

This great recipe is one of the best dishes to serve to friends for a casual get-together.

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Ingredients

  • 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

Instructions

1

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.

2

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.

3

Add tomato paste, tomatoes, beef stock and taco seasoning to saucepan

4

Bring to the boil, reduce heat, cover, and simmer for 1 hour or until tender.

5

Add red kidney beans for last 15 minutes or cooking.

6

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.

7

Combine polenta, flour, sugar, salt, butter and eggs in a large bowl. Stir in creamed corn and milk.

8

Spoon into prepared tin and bake for 30 minutes or until cooked when tested with a skewer.

9

Serve chilli scattered with coriander and accompanied with cornbread.

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