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Try this slow cooker chilli or check out our classic chilli con carne, vegetarian chilli, vegan chilli and five-bean chilli.

Recipe tips: Browning the mince for your chilli first will give you a really deep, rich sauce. Throw all the ingredients into a slow-cooker and let the mince soak up the flavours for four hours. You can make the cornbread and chilli a couple of days ahead, and just reheat to serve, if you like. The chilli also freezes really well.

Ingredients

  • 750g beef mince
  • 2 large onions, finely chopped
  • 2 green chillies, finely chopped
  • 1 tbsp garlic salt
  • 1 tbsp celery salt
  • 2 tsp hot smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tbsp mild chilli powder
  • ½ tsp ground allspice
  • 2 tsp dried oregano
  • 2 (optional) bay leaves
  • 3 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tbsp soft dark brown sugar
  • 3 tbsp cider vinegar
  • 100ml beef stock
  • 330ml bottle lager
  • 1 tbsp Worcestershire sauce
  • 25g dark chocolate
  • 400g tin kidney beans, drained and rinsed
  • 400g tin black beans, drained and rinsed

CHEDDAR CORNBREAD

  • 70g strong white bread flour
  • 150g instant polenta
  • 1 tbsp baking powder
  • 1 tbsp caster sugar
  • 3 eggs
  • 375ml whole milk
  • 75g unsalted butter, melted, plus extra for the tin
  • 100g mature cheddar, grated
  • 6 pickled jalapeños slices from a jar, chopped

Method

  • STEP 1

    Heat a large frying pan then fry the mince in batches making sure each batch is well browned with some crispy bits. Tip each batch into a slow cooker when finished.

  • STEP 2

    Add all the other ingredients except the beans and cook on high for 4 hours (or low for 8 hours). Add the beans and cook for another 30 minutes.

  • STEP 3

    Meanwhile, to make the cornbread, heat the oven to 220C/fan 200C/gas 7. Butter and line a 900g loaf tin with baking paper. Mix the dry ingredients in a bowl with 11/2 tsp of salt. Whisk the eggs, milk and melted butter together. Add the wet ingredients to the dry and mix. Stir in the cheddar and jalapeños. It will be quite thin but don’t worry, the polenta soaks it all up in the oven.

  • STEP 4

    Pour into the loaf tin and cook for 15 minutes, then turn the oven down to 200C/fan 180C/gas 6 and cook for another 25 minutes or until a skewer comes out clean (cover with foil if it goes dark too quickly). Cool completely in the tin then turn out. Serve slices with the chilli – if you want to serve it warm, slice, then heat through in a hot oven, covered with foil, for 10 minutes.

Looking to use up leftovers? Put them to use in these easy, satisfying chilli quesadillas, perfect for lunch the next day.

Discover our best chilli recipes here...

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