Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Chili con carne served with home made corn bread & yoghurt

on 10/01/2010

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
** 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

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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Sophies Foodie Files

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70 responses to “Chili con carne served with home made corn bread & yoghurt

  1. Your post is not just talking to me – its screaming – "I am what you need now!" Its cold and chilly here, this chili will hit the spot – thanks for the inspiration.

  2. ça, c'est un plat que j'adore!I think your chili would win first place at the Terlingua chili cookoff!(I don't think anybody participating would think of adding good wine to it)By the way, I am giving away some goodies from Lebanon, if interested!

  3. Clémence says:

    j'adore le chili… bien épicé… BOnne année !

  4. Trissa says:

    I do love a great chili con carne Sophie – yours looks so deliciously spicy and that corn bread – yum!

  5. Linda says:

    Sophie, your recipes are so unique and delicious sounding. You cook with joy in your kitchen! What a lucky family you have.

  6. Un plat que j'aime énormément.L'idée du yaourt en plus me plait beaucoup.A bientôt Sophie.

  7. Erica says:

    I love chili con carne! That is truly comfort food :)That sounds delicious.Gracias, Sophie!

  8. Claudia says:

    I am definitely into warm, spiced up comfy food right now. Ten days of below zero weather has done me in! This is perfect!

  9. KiraAJ says:

    yum yum i love chilli con carne! i miss my mums version of it! i make it my way but nohing beats ur mummas cooking!

  10. Gulmohar says:

    What a yummy platter..Am planning to make some corn bread them 🙂

  11. oo yes, anything spicy is good!

  12. Sophie, both of these recipes are incredible. With the cold weather that we are having here on the East Coast, USA; it is perfect. Can't wait to give it a try. Many thanks…

  13. Sophie, I think any Texan would proud to serve up this chili con carne. Though not from the Lone Star State, I look forward to doing the same, thank you.

  14. I've never had cornbread Sophie, can you imagine that? Well, all that will have to change. Love chili…

  15. wow great chili recipe and with cornbread wow great meal yum yum

  16. This looks just delicious!

  17. Sophie, this looks like a Texas-style meal! The spicier the better!

  18. s says:

    I am drooling all over the keyboard..looks like a meal to die for!

  19. Kerstin says:

    Chili with cornbread is just the best and your version looks like it would warm me right up – love the spices!

  20. Rowena... says:

    This would be so perfect for this Saturday… The 16th is International Hot & Spicy Food Day!

  21. WOW, Sophie! This looks delicious!!! Yummy!!!

  22. lesley says:

    Hello Sophie,I made Chilli con carne, for our son & daughter-in-law just after Christmas, it was such a nice change & it's something I long for after all the rich food at this time of year. I'm going to make your recipe & the cornbread I think it sounds great!

  23. Talita says:

    Oh, Sophie! I love chilli with meat! It's really flavorful! But i've never tried with cacao.

  24. Cathy says:

    Chili and corn bread are one of my favorite meals, Sophie, especially when the weather is so cold and dreary. A bit of cacao adds richness and another layer of flavor. Love it!

  25. What a delicious meal. I love chilli and cornbread. Your cornbread recipe is very different from the ones I've tried, I've got to try this one 🙂

  26. zurin says:

    That looks and sounds delicious!!!! I love spicy!!!

  27. Valérie says:

    I've been meaning to make chili con carne for a while now! Yours has such a nice tint, and the flavours are sounding like heaven to me right now! And with that side of golden cornbread, you've got yourself a real Southwestern meal!

  28. Anna says:

    I never done cornbread your recipe sounds delicious with the corn puree. I should definitely try it.

  29. Pam says:

    It's cold and rainy today – perfect weather for chili and cornbread!

  30. Awesome chile and I love your version of cornbread with the kefir and the corn puree!

  31. Hi Sophie!Funnily hub wants to make this tonite for dinner too. 🙂 What a pure coincidence! He's a big fan of chili con carne. 🙂

  32. Cheryl says:

    Man that looks good, my husband is a lover of chili and cornbread! I had not thought of yogurt on the side, excellent idea!

  33. Joanne says:

    Spicy chili and cornbread are basically comfort food to the max! Delicious.

  34. Yummy, love chili con carne. Your corn bread sounds interesting to try out !

  35. Juliana says:

    Oh Sophie! Chili con carne and corn bread? Both look delicious…what a great combo, yummie!

  36. Cynthia says:

    I'm inviting myself over. 🙂

  37. Michelle says:

    Yummmy…love Chili and Cornbread! In fact this was something I grew up with and I still love it!Gorgeous blue and white china too!

  38. Donna-FFW says:

    Chili and cornbread sounds like the perfect pairing for this cold weather we are having here in NJ. Looks so delicious!

  39. What a delicious combo Sophie! The cornbread looks extra rich with the corn puree. And what a hearty and warming chili!

  40. Koko says:

    Mmmmmmm this looks SO good. I love love love chilli, and the CORNBREAD- YUM!!! This is such an exciting, delicious meal!And I must tell you- my mom and I made your orange marmalade beets for dinner tonight and they were DELICIOUS. The whole family love them. We will definitely be making them in the future again!

  41. Not a big fan of chilli con carne, but if it looked this yummy, would certainly give in!Happy 2010.

  42. Beautiful dish Sophie! I like chilli con carne and Nigella used to top her with the cornbread which was pretty good too! 🙂

  43. That's the kind of comforting food I love! I'll gobble anything Tex-Mex!Cheers,Rosa

  44. une assiette qui me titille trop les papillesj'adorebonne soirée

  45. Funny, we had tacos and cornbread last night. Yogurt is a great idea…

  46. Velva says:

    Your chili con carne is a Belgian twist on an American classic-Nice!!! Not too mention the cornbread too!

  47. Carolyn Jung says:

    Put the sports channel on, and plop on the couch with this feast, and I doubt anyone could be happier! Yum!

  48. grace says:

    chili just ain't chili without beans and cornbread! your corn puree sounds really interesting–i'll definitely try it out with my next batch of chili!

  49. I love Chili but never thought of combining it with yogurt… Sounds great!

  50. Barbara says:

    I don't think there is anything in the world better than a bowl of chili with cornbread on the side! Love the combination of meats and spices in your chili. My mouth is watering.

  51. I love my chili spicy too! Your version looks delicious!

  52. This would be perfect tight about now. It looks and sounds fantastic Sophie. How I love spicy chili! Love your corn puree.

  53. Michelle says:

    What an amazing dish, Sophie! I can almost smell it. This is perfect for the weather! I may drag my crockpot out this weekend and make something like this. Thank you for the inspiration!Love and hugs…xoxoMichelle and the kitties 🙂

  54. Elra says:

    The best chili con carne. Love the corn bread as well. I am sure this was really tasty!

  55. Jamie says:

    Oooh Sophie, yum! Funny thing is I made chili last night too! But now I have to try your recipe next. Love some of the ingredients you added. And how perfect is chili and cornbread? MMmmmm is so right!

  56. Sophie says:

    @ all of you: Thanks for the warm & kind words! Enjoy this meal, my friends!

  57. Sophie says:

    @ all of you: here in Belgium, we don't eat corn bread. Never, ever!I had seen a lot of cornbread recipe all over your foodblogs but I din't find one that would fit my taste. So, I created this one with the home made corn puree,…and it worked out fine!

  58. This looks fabulous, as usual! I think you've convinced me to make some chili this weekend!

  59. Ricardo says:

    A super favourite of mine chilli con carne, this I make regularly but this one here not only is well presented and executed is accompanied by delicious corn bread and a very thoughtful dab of yoghurt just in case you need cooling…well done although I would have a cold beer instead of the yoghurt..just kidding 🙂 kisses xxx

  60. Olga says:

    I love chili and cornbread, but usually just use a Jiffy mix ;)What a great idea to use yogurt instead of sourcream as a topping.

  61. COLARGOL says:

    Mon mari est un grand fan de chili, nul doute qu'il aurait étét emballé, mais pour les petits pains au mais, là c'est moi qui suit fan

  62. Robin Sue says:

    Sophie this is a favorite meal at my house! We like our chili over noodles- helps the kids get that chili in them! I love cinnamon in my chili too!

  63. BShrestha says:

    Chili con carne and corn bread are indeed a great match. Here is another recipe that is bit meat heavy at

  64. Y says:

    Yum! I love making chili, but it's too hot at the moment to even think about eating chili, unfortunately. Love the look of the cornbread too!

  65. Sophie says:

    @ Angel in the kitchen: Try it: you will love it, I am sure!@ Ricardo: Thanks for those kind words! With a cold beer it will be tasty too!@ Colargol & Robin Sue: Thanks you!@ BSrestha: Glad you like it!@ Y: Yummie indeed!

  66. Very good written information. It will be useful to everyone who usess it, as well as me. Keep up the good work – can’r wait to read more posts.

  67. Alyssa says:

    This is a really great blog. Thx to the auther

  68. An interesting discussion is worth commennt.

  69. […] You might like: 1. Chili con carne served with home-made cornbread rolls & yoghurt […]

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