Chili Con Carne Recipes

Ingredients :

1 tbsp vegetable oil

2 onions, chopped

2 cloves garlic, crushed

1/2 red pepper, chopped

500 g lean beef mince

440 g canned tomatoes, drained and chopped

1/2 tsp chili powder

1 tsp ground cumin

1 tsp ground coriander

2 tbsp tomato paste (pur�e)

315 g canned red kidney beans, drained and rinsed

125 ml beef stock

Corn Bread :

170 g corn meal (polenta)

90 g self raising flour, sifted

1/2 tsp sugar

15 g butter, melted

250 ml milk

1 egg

Method :

Heat oil in a large frying pan, add onions, garlic and red pepper and cook over a medium heat, stirring for 4-5 minutes or until onions are soft.
Stir in mince and cook for 10 minutes.
Add tomatoes, chili powder, cumin, coriander, tomato paste (pur�e), beans and stock and bring to the boil.
Reduce heat and simmer for 25 minutes.
To make Corn Bread, place corn meal (polenta), flour and sugar in a bowl and mix to combine.
Place and melted butter, milk and egg in bowl and whisk to combine.
Stir milk mixture into corn meal (polenta) mixture and mix to combine.
Spoon Corn Bread into a greased 20 cm round cake tin and bake for 15-20 minutes or until bread is cooked and golden.
Serve Corn Bread warm with Chili Corn Carne.

Serves 4

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