Chilli and Cornbread

 

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This is one of those rare suppers that is all the more appreciated when eaten in front of the TV on a chilly winters evening warming your lap- served in a warm bowl topped with cooling soured cream, freshly made guacamole and a hearty door-stop-wedge of cornbread smothered in butter or extra cheese- it hits the sport every time!

If you prefer, serve with rice instead of cornbread. I also highly advise you to make your own guacamole- I promise it is one of the easiest things to knock up and once you’ve made it, you’ll never buy a plastic pot of the gloppy stuff again. Regardless of taste- its quicker to make too!

Chilli (Serves 3-4)

  • 450g beef mince
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 garlic cloves, chopped finely
  • 1 tsp each- ground cumin, coriander, chilli powder, chilli flakes
  • 300ml red wine
  • 1 tbsp Worcestershire sauce
  • 1 heaped tsp marmite
  • 400g chopped tomatoes
  • 1 can kidney beans
  • To serve- soured cream, guacamole, cornbread or rice
  1. Heat a heavy based saucepan on the hob and add a splash of olive oil and soften the onion and red pepper for 10 minutes or so. Add the garlic and cook for a few more minutes.
  2. Add the mince, break up and brown well. Add the spices and cook out for a few minutes.
  3. Turn up the heat and add the wine, Worcestershire sauce and marmite and brink to a simmer.
  4. Add the tomatoes and stir to combine.
  5. Either simmer gently with a lid on, on the hob for 20 minutes or in an oven preheated to 180°C
  6. After this time, add the kidney beans and stir well. Remove the lid and cook for a further 30 minutes until the liquid has reduced and thickened. This can cook away slowly for as long as you like, in a low oven. If it gets dry, add a splash of water.

Guacamole

  • 2 ripe avocados
  • 1 small red chilli, chopped finely
  • 1 lime, juice and zest
  • Small bunch coriander, chopped
  • Salt and pepper
  1. Mash up the avocado flesh with a fork in a small bowl,
  2. Stir in the chopped chilli, lime juice and zest and coriander and season. Serve at room temperature.

CornbreadSee here

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