Slow Cooked Chilli with Cornbread Topping

• 700 gbeef mince
• 400 gkidney beans, drained and rinsed
• 250 mlhot beef stock
• 1red pepper, diced
• 800 gchopped tomatoes (2 x 400g)
• salt and black pepper, to taste
• 2onions, finely chopped
• 3garlic cloves, crushed
• 2 tbspchilli-spice mix (cumin, smoked paprika, chilli)
• 1 tbspbrown sugar
• 1 tbspolive oil
• 1egg, beaten
• 150 gself-raising flour
• 250 mlmilk
• 50 gbutter, melted
• 150 gcoarse cornmeal
• 1carrot, coarsely grated

Method

1. 1Brown the base: heat the olive oil in a large sauté pan or slow cooker insert and brown the beef mince in batches until deeply caramelised; you want evenly coloured meat with crisp edges, not grey steamed mince.
2. 2Build the chilli: add the chopped onion, garlic, red pepper and grated carrot to the pan and cook for 6–8 minutes until softened and sweet. Stir in the chilli-spice mix and brown sugar and let it toast for a minute until fragrant. Tip in the chopped tomatoes, beef stock, kidney beans, then bring to a steady simmer.
3. 3Transfer to a covered casserole and cook in a 140°C oven for 3–4 hours, stirring occasionally, until thick and tender. If using a slow cooker instead, follow its minced-beef cooking guidance; the oven timing is the basis of this recipe.
4. 4Taste and adjust: skim any excess fat from the surface, check the seasoning for salt, heat and a touch more sugar if it needs balancing. If the chilli is still loose, reduce uncovered on the hob for 5–10 minutes; you're after rich and spoonable, with plump beans and soft pepper.
5. 5Make the topping and assemble: whisk the cornmeal, self-raising flour, milk, beaten egg and melted butter to a thick, droppable batter. Spoon the chilli into a deep casserole dish, level the surface and dollop the cornbread batter over the top, spreading gently to the edges so it covers evenly.
6. 6Bake and serve: bake at 200°C (fan 180°C) for 20–25 minutes until the cornbread is risen, golden and firm to the touch. Rest for 5 minutes so the chilli settles beneath the crust before serving.

Per serving

kcal

768

protein

36.2g

fibre

10g

carbs

73.6g

fat

37g