Slow Cooked Chilli with Cornbread Topping

Ingredients

• 700g beef mince
• 400g kidney beans, drained and rinsed
• 250ml hot beef stock
• 1 red pepper, diced
• 800g chopped tomatoes (2 x 400g)
• salt and black pepper, to taste
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp chilli-spice mix (cumin, smoked paprika, chilli)
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 1 egg, beaten
• 150g self-raising flour
• 250ml milk
• 50g butter, melted
• 150g coarse cornmeal
• Crusty sourdough bread, to serve
• Dressed green salad, to serve
• Fresh parsley, to serve

Method

1. Brown 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. Build 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 and red lentils, then bring to a steady simmer.
3. Slow cook gently: transfer to a slow cooker on low or hold in a 140°C oven and cook for 3–4 hours, stirring once or twice, until the sauce is thick, glossy and concentrated. The meat should be tender and the sauce clingy rather than watery.
4. Taste 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. Make 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. Bake 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.