Ingredients
- beef mince 500g
- onion 1 large, chopped
- green pepper 1, diced
- red pepper 1, diced
- garlic 2 cloves, crushed
- dried oregano 2 tsp
- ground cumin 2 tsp
- medium or hot chilli powder 1 tbsp
- celery salt 1 tsp, (optional)
- tomato purée 1 tbsp
- chopped tomatoes 400g tin
- chicken stock 300ml
- brown sugar (any kind) 2 tsp
- jalapeños (fresh or pickled) 3 tbsp of chopped, plus extra to serve
- coriander a small bunch, finely chopped
- soured cream to serve
CORNBREAD TOPPING
- instant polenta 100g
- plain flour 200g
- baking powder 2 tsp
- eggs 2
- whole milk 250ml
- natural yogurt 100ml
- butter 50g, melted
- red leicester or mature cheddar 175g, grated
Method
-
Step 1
Heat a large, non-stick pan. Crumble in the beef and season. Cook, breaking up the meat, until browned all over and crisp at the edges.
-
Step 2
Add the onion, peppers and garlic, stir and cover, then cook on a low-medium heat for 10 minutes. Add the oregano and spices, and cook for 2 minutes, then stir in the tomato purée, tomatoes, chicken stock and sugar. Bring to a boil then turn down and simmer for 20 minutes until thickened but still saucy. Add 1/2 the jalapeños and coriander, and simmer for 5 minutes. Tip into a large ovenproof dish.
-
Step 3
Heat the oven to 190C/fan 170C/gas 5. To make the cornbread, beat together the polenta, plain flour, baking powder, eggs, milk, yogurt and melted butter. Stir in the cheese, the rest of the jalapeños and coriander, and season. Spoon on top of the chilli. Bake for 25-30 minutes or until risen and golden. Leave for 5 minutes before serving. Serve with extra jalapeños and soured cream.
Nutritional Information
- Kcals 683
- Fat 36g
- Saturates 18.5g
- Carbs 50.1g
- Sugars 11.9g
- Fibre 5.9g
- Protein 36.7g
- Salt 2g
