Chili con carne served with home made corn bread & yoghurt

A divine chili con carne with home-made corn bread rolls & yoghurt

Tasty home-made cornbread rolls! Yummie smeared with butter!

A divine chili con carne!

A few days ago, I made this delicious chili con carne. I made it my way! Spicy, ooh yes!

I also made home-made corn bread, but baked it into 12 individual portions.

It was a perfect combination, cornbread sliced & served with butter & yoghurt on the side with the chili con carne.

Print me!

Recipe: For 5 large portions or for 2 people, 2 days of terrific food

Ingredients:

** For the cornbread: For 12 larger individualised portions

250 gr of fine yellow cornmeal, ( I used fine polenta )

50 gr of white organic flour

2 teaspoons of baking powder

3 tablespoons of fine white sugar

125 ml of milk, I used semi skimmed milk

125 ml of Kéfir , but you also could use yoghurt

2 tablespoons of lightly salted butter, melted

2 tablespoons of canola oil

2 organic eggs, beaten

200 gr of home-made corn purée.

**For the home-made corn purée:

1 can of corn kernels, well rinsed under cold water & well leaked out

3 tablespoons of cream

3 tablespoons of milk

sea salt

white pepper

** For the Chili con carne:

3 to 5 tablespoons of a fruity EVOO

1 large white onion, peeled & finely cut up

2 large red bell peppers, washed & cleaned, seeds & white bits removed, cut up into smaller strips

4 larger pieces of young fresh garlic, peeled & finely cut up

320 gr of pork sausages with herbs in it, the skins removed

450 gr of pork & veal mince

1.5 tablespoons of tomato purée

1 teaspoon of unsweetened cacao

1.5 tablespoons of chili powder

1 tablespoon of ground cumin powder

a few dashes of ground cinnamon

1 teaspoon of dried oregano

grinds of black pepper

Maldon sea salt

800 gr of Italian little pomodori tomatoes in a can, with their juice ( This means 2 cans ). I used the brand Cirio.

125 ml of a good, dry red wine , I used Le Moulin 2007, Coteau du Languedoc

650 gr of red kidney beans, well rinsed & well leaked ( This is 1 + 1/2 can ), or more if you want!

baking margarine

grinds of black pepper

** To serve:

fresh coriander leaves, cleaned & finely cut up

home-made cornbread, sliced up served with some good butter

yoghurt to serve with the chili con carne

Method:

1. First, make the corn purée & then the cornbread. Preheat the oven to 200°C for a normal oven & on 180°C for a fan oven, for about 10 minutes.

2. In a medium bowl, put the drained corn kernels, the cream & the milk. Mix well with a mixer. Add some sea salt & som grinds of white pepper. Taste! It has to taste creamy & it has to be moist. Set aside.

3. Now, make the cornbread. In a large bowl, add the cornmeal, flour, baking powder & sugar. Mix good with a spoon.

4. In another bowl, add the milk, kéfir, melted butter, beaten eggs & canola oil. Mix thoroughly with a whisk.

5. Now, add the wet ingredients to the dry ingredients & mix, but not too long. Add the corn purée. Mix it with a spoon. I take 12 silicone muffin mats to get 12 larger individualised portions. I do no have to grease them! I fill them for 3/4.

Place them on a Silpat or on an oven rack for stability. I place them in the bottom of my fan oven. Bake them for about 25 minutes or until the tops are golden brown & cooked through. I tested them after 20 minutes. Take the 2 silicone mats out of the oven & leave them for about 20 minutes in their mats. Then, carefully take them out & place them on a wire rack to cool down completely. When completely cold, store in a cake box. You can make this a few hours before dinner.

Now, make the Chili con carne.

1. Take a large cooking pot with lid like, Le Creuset & heat on medium heat. Add 3 tablespoons of the fruity EVOO & heat up. Add the cut up onions & garlic. Fry for about 5 to 8 minutes. Stir from time to time. Add the strips of the red bell peppers. Fry for another 10 minutes, stirring frequently & with the lid on. Now, remove the bell peppers, onions & garlic from the pan & place in another cooking pot with fitting lid to keep warm. Do not put on a heat!

2. In the same creuset pot, add 2 to 3 tablespoons of the fruity EVOO with a bit of baking margarine. Let it melt. Keep the heat on medium. Add the sausages meat & fry until cooked through. Season with sea salt & black pepper. Remove the sausage meat out of the pot & place together with the rest in the other cooking pot with fitting lid. Stir. In the same creuset pot, add 2 tablespoons of the EVOO with a bit of the baking margarine if necessary. Let it melt. Fry the pork & veal mince until cooked through. Season with sea salt & grinds of black pepper. Now, remove most of the fat.

3. First, lift everything out of the little pot & back into the creuset pot. Mix well. Add the tomato purée, cacao, chili powder, cumin, cinnamon, oregano & about 5 to 8 grinds of black pepper. Mix every spice well through the chili before adding another one. Fry for about 2 minutes this lower heat.

4. Add the tomatoes, their juice & the red wine to the stew. Mix well. Leave to cook gently for about 15 minutes without the lid!! It all has to reduce & thicken!

5. After these 15 minutes, add the red kidney beans & mix them into the stew. Let them cook for another good 10 minutes. After that, taste & check the seasoning. Normally, its taste is fab!

This will be your best chili con carne ever! Ha!

Serve at once with a sliced cornbread & eaten with butter, yoghurt on the side & sprinkle some freshly cut coriander leaves over the top & enjoy with a good glass of the same red dry wine in your wind glass!

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