Chilli Con Carne With Coriander And Chilli Corn Bread

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Chilli corn bread is surprisingly easy to make and a delicious alternative to tortillas.

The ingredient of Chilli Con Carne With Coriander And Chilli Corn Bread

• 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
• 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

The Instruction of chilli con carne with coriander and chilli corn bread

• 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
• preheat oven to 160u00b0c 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
• 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
• 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
• meanwhile to make the coriander chilli corn breads preheat oven to 200u00b0c 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
• 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

Nutritions of Chilli Con Carne With Coriander And Chilli Corn Bread

calories: 652 709 calories
calories: 26 grams fat
calories: 10 grams saturated fat
calories: 57 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 42 grams protein
calories: 142 milligrams cholesterol
calories: 451 32 milligrams sodium
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calories: nutritioninformation