A delicious chili con carne recipe with corn bread and no beans: spicy and easy to make, it's a version without beans of the famous and traditional Mexican dish
INGREDIENTS
For the corn bread
- Flour325 g
- Buckwheat flour75 g
- Corn semolina350 g
- Baking powder1 tsp
- Salt1 tbsp
- Milk1/2 l
- Eggs2
- Butter50 g
- Brown sugar4 tbsp
For the chilli
- Oil3 tbsp
- Chilli peppers2 - 3 red, chopped
- Onion2, roughly diced
- Meat600 g, mixed minced
- Celery2 sticks, diced
- Pepper2 red, cut into short strips
- Carrot1, diced
- Tomato puree1 tbsp
- Garlic2 cloves, crushed
- Meat stock500 ml
- Paprika2 tsp
- Spring onion1, chopped
To serve
- Sour cream200 g
- Chocolate100 g, dark, chopped
INFO BOX
- Preparation time
- Cooking time
- Recipe categoryMain course
- Recipe yield4
- Recipe cuisineMexican
PREPARATION
HOW TO MAKE CHILI CON CARNE WITH CORN BREAD AND NO BEANS
FOR THE CORN BREAD
Heat the oven to 200°C (180°C in a fan oven), gas 6 and grease a loaf tin with butter and dust with flour.
Mix together the flour and the semolina with the baking powder and the salt.
Add the milk, eggs, butter and sugar and using a hand mixer stir into a smooth dough.
Pour the bread mixture evenly into the loaf tin and bake for 45 minutes until golden brown.
If the bread gets too dark cover with aluminium foil.
Remove from the oven, leave to cool a little in the tin, then knock the bread out of the tin and leave to cool on a wire rack.
FOR THE CHILI CON CARNE
Heat the oil in a pot and fry the chili peppers and the onions.
Add the meat and fry until crumbly.
Stir in the celery, peppers and the carrot and add the tomato puree and the garlic.
Quench with the stock, add the paprika and simmer for 45 minutes, stirring occasionally.
If necessary add a little more liquid.
Add the spring onion and season with salt and ground black pepper.
TO SERVE
Pour the chilli into individual bowls and add a dollop of sour cream to each one.
Sprinkle with dark chocolate and serve the chili con carne (no beans) with the corn bread.
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