‘Chilli con Carne’ Cornbread

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This meal is inspired by my absolute idol, the domestic goddess! So thank you, Nigella Lawson (and your recipe in “Feast”), for a delicious dinner idea. The cornbread topping is soft and tender while adding crunch, the meat is fragrantly spiced, and the place where they meet is an oozingly flavoursome meld of gorgeousness.

This recipe makes a humongous dish, and mine did in fact spill over when I poured over the cornbread topping (I hastily scooped some into a bowl and cooked it in the microwave for a couple of minutes – it worked, but the texture was kind of weird!).

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This dish is packed with flavours, and a variety of nutrients. Capsicum, corn, and tomatoes all add vitamins and minerals, kidney beans add protein and fibre, and the cornbread topping is gloriously flour-free. If you’re a bit more traditional (or normal!), simply use mince instead of ox hearts. I love the latter meat, because it is tasty, tender, and incredibly cheap!

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This recipe can be gluten-free and nut-free.

Preparation time: 20 minutes (plus soaking)

Cooking time: 2 hours

Serves 8

Ingredients:

– 1 1/2 cups dried red kidney beans, soaked overnight in water

– 2 x 400 grams cans chopped tomatoes

– 2 cups water

– 2 Tablespoons coconut oil/ olive oil/ butter

– 1 large or 2 small onions, diced

– 2 cloves garlic, minced

– good grinding black pepper, salt if desired

– 2 dried bay leaves

– 2 teaspoons paprika

– 1/2 teaspoon each cinnamon, cumin, and coriander (all ground)

– 500 grams ox heart, cut into small cubes (1 cm sides)

– 3 Tablespoons tomato paste

– 1 red chilli, sliced (deseeded if preferred)

– 1 teaspoon rice malt syrup

– 2 teaspoons cocoa powder

– 1 capsicum, deseeded and cut into cubes

– 1/2-3/4 cup frozen corn kernels

– 3 eggs

– 1/2 cup yoghurt

– 1/4 cup water

– 35 grams melted butter

– 1 cup polenta

– 1-2 Tablespoons coconut flour, if needed

– 2 teaspoons rice malt syrup, extra

– 2 teaspoons baking powder

– 1/2-3/4 cup grated cheese

 

Method:

1. Place the soaked, drained and rinsed kidney beans in a medium pot with the tomatoes and water. Bring to a boil, then simmer until tender (could take 45 minutes to an hour).

2. Meanwhile, fry the onion in the oil in a very large pot over a medium  heat. Add the garlic, seasoning, and spices, and fry for a further couple of minutes. Add the beef, and turn up the heat. Once browned, add the tomato paste and chilli. Fry for a few minutes before adding the rice malt syrup and cocoa powder, followed by the capsicum and corn. At this stage, you can cover the pot and let it sit for a few hours (if making in advance), or proceed to make the cornbread topping.

3. In a large bowl, whisk the eggs, yoghurt, water, and butter. Whisk in the polenta, assuring there are no clumps. If the batter seems very liquidy and thin, add coconut flour and whisk (let sit for a few minutes to soak up the liquid), then whisk in the rice malt syrup and baking powder.

4. Preheat oven to 200 degrees Celsius. Stir the tomatoey kidney beans into the meat mixture, then spread this into a large casserole dish. Spread/ pour over the cornbread topping, then sprinkle over the cheese. Bake in the oven for 20-30 minutes, until the top is golden-brown and nicely set.

5. Serve with salad, guacamole, sour cream, and extra cheese (and Tabasco/ sliced chilli!). Enjoy 🙂

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Can you see the steam?

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