chili with a cornbread topping

chili with a cornbread topping, originally uploaded by D.Andrea.

I'm sure everyone has their own way to make chilli so I won't go into too much about the actual chilli. For me it's all about the cornbread topping- I love this. I just got a 'le creuset' so I am looking forward to making the chilli in it, then simply pouring cornbread batter on top and thowing the whole thing in oven. Previously I did the chilli in a pot them transfered to a casserole then poured the cornbread on top then baked.

the chili
First I saute a few large onions and a couple cloves of garlic in some olive oil. (don't all great recipes start this way?) Alot of the times when I'm chopping more than one onion I just throw it all in food processor. It's nice to have onions chopped into small bits as the toddlers in my house recognize them and then won't eat it. ("mamma, it's diiirrrr-ty!) Add a bit of cumin, ground coriander, and dried chilies- I always add a tiny bit as it doesn't seem like chilli if there isn't a bit of heat and its a good way to introduce a little spice to the kids. Depending on whats living/hanging in the veggie crisper I'll chop up some other veggies and add at this time (carrots, celery, red/green pepper, califlower, zuchinni and how could I gorget to mention corn! a little sweet and a bit of crunch- I know this is a bit for fetched for chilli but I like to bump up veggi content when I can.) While this is all browning I get busy with a can opener and open a few large cans of diced tomatoes, 2 cans of kidney beans (this changes depending on what I have, chickpeas, white beans, black beans... it's also good to rinse as you wash off the salty briney goo) can of tomatoe paste and dump it all in. Add a little ketchup and water untill the sauce is a deep red colour then while stirring, bring it all to a boil then turn down to a simmer partially covered for at least 40 minutes. (I found a recipe that suggested sprinkeling cocoa in mixture when its at a boil- not bad!) I usually make chilli vegi, or sometimes I'll do ground turkey/ If doing meat I usually brown it after the onion part.

the cornbread
this recipe is a Nigella one. I don't make chilli anymore without making this to go with it. It's so yummy and with a little guacamole and sour cream a complete meal. Sorry about the wierd cup sizes but the conversions are a little wacky.

1 1/2 teaspoon salt
2.8 cups cornmeal
4 tablespoons plain flour
6 teaspoon baking powder
2 teaspoon ground cinnamon
750 ml buttermilk
4 eggs
2 teaspoon honey
4 tablespoon vegetable oil
3/4 cups cheddar cheese, coursley grated

combine the salt, cornmeal, flour, baking powder and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil mix well then stir it into dry mixture making a vivid yellow batter. Pour over top of chilli to cover. Sprinkle cheese on top of cornbread then bake in oven for 30 minutes (@375) untill it's risen a bit and golden. Let cool before digging in. I also like to serve with an extra sprinkle of sharp cheddar, and some cool sour cream and some tortilla chips.

The kids love this, even the extra picky 3 yr old. They are a little stinky afterwards but then, so am I...

1 comment:

Anonymous said...

my family loved this one