Beef & bean chilli with cornbread
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.