Beef & bean chilli with corn­bread

Mother & Baby (Australia) - - Familyfood -

prep & cook 40 min­utes CORN­BREAD 1¼ cups (220g) fine instant po­lenta ¾ cup (110g) self-rais­ing flour 1 tsp bi­car­bon­ate of soda (bak­ing soda) 1½ cups (375ml) but­ter­milk 100g but­ter, melted 2 eggs 1 cup (140g) corn ker­nels 80g fetta, crum­bled coarsely 2 green onions (scal­lions), sliced thinly 1 green chilli, seeded, sliced thinly

serves 6 BEEF & BEAN CHILLI 1½ tbsp olive oil 1 medium red onion (170g), sliced thinly 4 cloves gar­lic, crushed 800g minced beef 1 tbsp each ground cumin, co­rian­der and

smoked pa­prika ½ tsp ground chilli 400g canned kid­ney beans, rinsed, drained 2 cups (500ml) pas­sata ½ cup (125ml) chicken stock 1½ tbsp red wine vine­gar 2 tbsp fresh co­rian­der sprigs Avo­cado slices, to serve 1 To make corn­bread, pre­heat oven to 200°C/400°F. But­ter a 25cm (10-inch) top, 18cm (7¼-inch) base, oven­proof fry­ing pan, dust with a lit­tle of the po­lenta. Com­bine dry in­gre­di­ents in a large bowl; sea­son. 2 Whisk but­ter­milk, but­ter and eggs in a jug. Whisk but­ter­milk mix­ture into dry in­gre­di­ents; stir in corn, fetta, onion and chilli. Pour into fry­ing pan; bake for 20 min­utes or un­til golden and cooked through. 3 Mean­while, make chilli. Heat oil in a large saucepan over medium-high heat, add onion and gar­lic; cook, stir­ring, for 2 min­utes or un­til onion soft­ens. Add mince and spices; cook for 2 min­utes or un­til browned. Add beans, pas­sata and stock, re­duce heat to low; cook for 15 min­utes or un­til mince is cooked through and mix­ture is thick­ened slightly. Add vine­gar; sea­son to taste. 4 Serve chilli and corn­bread to­gether (as pic­tured), topped with co­rian­der sprigs and, if de­sired, slices of avo­cado. TIPS: This chilli is a mild ‘fam­ily friendly’ dish. If you want a bit of a chilli kick, sim­ply add more. The chilli and corn­bread can be made a day ahead and re­heated, or frozen for up to a month.

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