Prep 20 mins
Cooking 1 hour 15 mins
Serves 4
This great recipe is one of the best dishes to serve to friends for a casual get-together.
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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