Posted in Recipes

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.

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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Chili Con Carne With Home Made Cornbread Served With Yoghurt on Foodista





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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

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

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

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

  6. 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!

  7. 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…

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

  9. 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!

  10. 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!

  11. 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!

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

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

  14. 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!

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

  16. 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!

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

  18. 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!

  19. 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.

  20. 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 🙂

  21. 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!

  22. @ 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!

  23. 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

  24. 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.

  25. 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

  26. 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!

  27. 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!

  28. @ 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!

  29. 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.

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