Chilli con carne with coriander and chilli corn bread

Delicious Chilli con carne with coriander and chilli corn bread Recipe

Chilli corn bread is surprisingly easy to make and a delicious alternative to tortillas.
Chilli con carne with coriander and chilli corn bread
Prep Time : 0:20 | Cook Time : 2:25 | Total Time : 2:45 | Serving : 8 person.


  • 200g (1 cup) dried red kidney beans

  • 1 tablespoon olive oil

  • 800g beef casserole steak

  • 2 red onions, halved, coarsely chopped

  • 1 red capsicum, halved, deseeded, coarsely chopped

  • 1 green capsicum, halved, deseeded, coarsely chopped

  • 2 garlic cloves, crushed

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • 1 tablespoon sweet paprika

  • 1 teaspoon ground oregano

  • 2 x 400g cans diced tomatoes

  • 2 teaspoons drained sliced jalapeno chillies, finely chopped

  • 500ml (2 cups) water

  • Sour cream, to serve

  • Fresh coriander leaves, to serve

Coriander & chilli corn bread

  • Melted butter, to grease

  • 225g (1 1/2 cups) self-raising flour

  • 260g (1 1/2 cups) polenta (cornmeal)

  • 80g (1 cup) coarsely grated cheddar

  • 1/4 cup finely chopped fresh coriander

  • 1 x 270g can corn kernels, rinsed, drained

  • 1 long fresh red chilli, deseeded, finely chopped

  • 2 eggs, lightly whisked

  • 250ml (1 cup) milk

  • 50g butter, melted


  • Step 1

    Place the beans in a large saucepan and cover with cold water. Bring to the boil over high heat and cook, uncovered, for 10 minutes. Set aside for 1 hour to soak. Drain.

  • Step 2

    Preheat oven to 160°C. Heat half the oil in a large frying pan over high heat. Add the beef and cook for 2-3 minutes each side or until browned. Transfer to a large ovenproof dish.

  • Step 3

    Heat the remaining oil in the same pan over high heat. Add the onion and combined capsicum and cook, stirring, for 5 minutes or until the onion is soft. Add garlic, cumin, ground coriander, paprika and oregano and cook, stirring, for 1 minute or until aromatic. Add the tomato, chilli and water and bring to the boil. Remove from heat. Add the beans and tomato mixture to the beef.

  • Step 4

    Bake the beef mixture, covered, in oven for 2 hours or until the beef and beans are tender. Set aside for 10 minutes to cool slightly. Use tongs to transfer the beef to a clean work surface. Use 2 forks to shred the beef with the grain. Return the beef to the tomato and bean mixture and stir to combine.

  • Step 5

    Meanwhile, to make the coriander & chilli corn breads, preheat oven to 200°C. Brush eight 185ml (3/4-cup) capacity Texas muffin pans with butter to lightly grease. Combine the flour, polenta, cheddar, coriander, corn and chilli in a large bowl. 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. 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.

  • Step 6

    Spoon the chilli con carne among serving bowls. Top with a dollop of sour cream and fresh coriander leaves, if desired. Serve immediately with coriander & chilli corn bread.

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