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Recipes

Beef Mince Chilli Con Carne with Cornbread Topping

We took a classic chilli con carne, loaded it with juicy, richly spiced beef mince, and then did something a little bit brilliant: we topped the whole thing with a golden cornbread crust and baked it until it was bubbling and irresistible. It's bold, it's hearty, and it's the kind of dish that has people going back for thirds. One pan, one oven, zero regrets.

Prep Time:

20mins

Cook Time:

40mins

Servings:

5-6

Tags:

Beef , Winter

Ingredients

700g Beef Mince
400g can kidney beans, drained and rinsed
400g can chopped tomatoes
1 large onion, diced
3 cloves garlic, minced
1 red capsicum, diced
2 tsp cumin
2 tsp smoked paprika
1 tsp chilli powder (adjust to taste)
1 tbsp tomato paste
1/2 cup beef stock
Sour cream and coriander to serve

CORNBREAD TOPPING:

1 cup cornmeal (polenta)
1/2 cup plain flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup milk
2 tbsp melted butter
1/2 cup grated cheddar

Cooking Instructions

Preheat your oven to 200°C. Heat oil in a large ovenproof pan over medium-high heat. Brown the beef mince, breaking it up as you go. Season with salt and pepper.
Add the onion, garlic, and capsicum. Cook for 4-5 minutes until softened.
Stir in the cumin, paprika, chilli powder, and tomato paste. Cook for 1 minute.
Add the chopped tomatoes, beef stock, and kidney beans. Stir to combine and simmer for 10 minutes until slightly reduced. Taste and adjust seasoning.
While the chilli simmers, make the cornbread topping. In a bowl, mix the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the egg, milk, and melted butter. Combine the wet and dry ingredients and stir in the cheddar until just mixed.
Spread the cornbread batter evenly over the chilli in the pan.
Bake for 20-25 minutes until the cornbread is golden and a skewer inserted comes out clean.
Serve straight from the pan with sour cream and fresh coriander.