Chilli con Carne & Cornbread

Chilli con Carne 

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, chopped

2 tsp chilli powder

1 tsp ground cumin

1 tsp ground coriander

1 bay leaf

2 tbsp plain flour

500 g chuck steak, cut into 1cm cubes

500 g ripe tomatoes, peeled, chopped

2 tbsp tomato paste

400 g can red kidney beans, drained, rinsed

1 bunch coriander, leaves and stems chopped, plus extra leaves to serve

chopped avocado and tomato, to serve.

Instructions

Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic and cook for 3 minutes or until softened.

Add chilli, cumin, coriander, bay leaf, flour and beef and cook, stirring, for 4 minutes or until beef has browned.

Add tomatoes, tomato paste, kidney beans and 500ml water and stir until combined. Bring to the boil then reduce heat to low and cook, stirring occasionally, for 1 hour or until meat is tender.

Season with salt and pepper. Serve topped with chopped avocado and tomato and extra coriander leaves.

Cornbread

Olive oil, to grease

Plain flour, to dust

150g self-raising flour

3 1/2 teaspoons baking powder

1 teaspoon salt

170g  cornmeal (polenta)

250ml milk

60ml  vegetable oil

1 egg, lightly whisked

Preheat oven to 220°C. Brush an 11 x 22cm loaf pan with the olive oil to lightly grease. Lightly dust with flour and shake out the excess.

Sift flour, baking powder and salt into a bowl. Add cornmeal, sugar, milk, oil and egg, and use a wooden spoon to stir until well combined.

Pour the mixture into the prepared pan. Bake in preheated oven for 25-30 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes before turning onto a wire rack. Serve warm