I love chili, but surprisingly I only had it a
few times in my life. I am not a chili aficionado or purist, I don’t
have a favourite recipe, I don’t have any rules about only eating it the
next day and/or cooking it in a certain way. It was my first time
making chili and I loved it. It was savoury, spicy and, oh, so
satisfying. At the beginning I felt like the cornbread topping was
overpowering chili, but then after microwaving (yes, I do use microwave
from time to time and I am not ashamed to admit it) one of the little
pots, the cornbread got steamed a little bit and the combination of soft
and a little bit bland cornbread soaked in flavourful chili was
excellent. However, the topping can be omitted or even baked separately.
recipe adapted from Nigella Lawson Feast
For about 8-10 servings
- Onion – 2 medium
- Garlic – 3 cloves
- Olive oil – 1.5 tablespoons
- Red chili flakes – 1 tablespoon (more or less depending on how spicy you want the final product to be)
- Ground coriander – 1 teaspoon
- Cardamom pods, crushed – 3
- Red pepper – 1
- Ground beef – 700 g
- Chopped tomatoes – 1 can (540 ml)
- Ketchup – 4 tablespoons
- Tomato paste – 4 tablespoons
- Water – 125 ml
- Kidney beans – 1/2 can (200-250 ml)
- Refried Beans with Chipotle – 2 cans (455 ml each can)
- Cocoa powder – 1 tablespoon
- Salt, pepper to taste
- Salt – 3/4 teaspoons
- Cornmeal – 325 g
- All-purpose flour – 2 tablespoons
- Baking powder – 3 teaspoons
- Kefir or Buttermilk – 375 ml
- Eggs – 2
- Maple syrup – 1 tablespoon
- Vegetable oil – 2tablespoons
- Cheddar, grated – 75 g
– In a processor, finely mince the onion and garlic. Or mince it by hand.
– Heat the olive oil in a very large pan.
– Fry the onion and garlic until they begin to soften.
– Add the red chili flakes, ground coriander and crushed cardamom pods to the pan, stir.
– Deseed and finely dice the red pepper. Add to the pan.
– Break up the ground beef into the pan and brown it well. Keep turning it to separate while it browns.
– Add the chopped tomatoes, both types of bean, ketchup, tomato paste and water to the meat and onion mixture. Mix well.
– Bring the chili to boil, sprinkle the cocoa powder and stir.
– Reduce the heat and simmer it partially covered for 1.5 hours.
– Careful not to let the chili burn. The mixture has a lot of sugar from tomatoes and ketchup and it tends to burn a little.
– After 1.5 hours the chili can be cooled and frozen or kept in the fridge overnight.
– Preheat the oven to 220C (430F).
– If chili was chilled, then warm it on the stove.
– Pour the chili into a large ovenproof dish.
– Top the chili with cornbread and sprinkle with grated cheddar.
– Bake for 30 minutes or until the cornbread is risen and golden brown.
– Let cool for a few minutes, serve with sour cream, cilantro and avocado.
– Combine the salt, cornmeal, flour and baking powder in a bowl.
– In another large bowl, whisk together the buttermilk/kefir, eggs, maple syrup and vegetable oil.
– Pour the wet ingredients into the dry ingredients and stir to combine to get a wet batter.
This is the Refried Beans that I used. I really liked them in the
chili as they were mostly mashed but still some of the beans were whole.
The texture worked really well for this recipe