Chilli Con Carne with Coriander and Chilli Corn Bread

Paula

ingredients

1
If you are going to use the oven method, preheat the oven to 150 degrees C.
2
Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chilli powder and cumin and a little seasoning.
3
Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
4
Place the sun-dried tomatoes and chilli in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
5
Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
6
Add the red kidney beans 30 minutes before the end of cooking time.
7
To make Bread:
8
Preheat oven to 200°C.
9
Brush muffin pans with butter to lightly grease.
10
Combine the flour, polenta, cheddar, coriander, corn and chilli in a large bowl.
11
Whisk together the egg, milk and butter in a jug. Add to the flour mixture and use a metal spoon to stir until just combined.
12
Divide the mixture evenly among the prepared pans. Bake for 20 minutes or until golden and a skewer inserted in the centres of the breads comes out clean.