Beef and Bean Chilli with Cornbread

Chilli

• 1 tbsp Olive oil
• 1 large Yellow onion
• 3 cloves Garlic
• 500 g Minced beef
• 2 tsp Ground cumin
• 1 tsp Hot chili powder
• 2 tsp Smoked paprika
• ½ tsp Black pepper
• 800 g Canned chopped tomatoes
• 300 ml Beef stock
• 480 g Red kidney beans
• 1 tsp Fine sea salt

Cornbread

• 40 g Butter
• 180 g Cornmeal
• 120 g Plain flour
• 2 tsp Baking powder
• 1 tbsp Granulated sugar
• 300 ml Buttermilk
• 1 Egg

1. Heat the oven to 200°C (390°F). Grease a baking dish with a little of the butter, then melt the remaining butter and set aside to cool slightly.
2. Heat the olive oil in a dutch oven over medium heat. Add the onion with a pinch of the fine sea salt and cook for 6 to 8 minutes until softened, then stir in the garlic for 1 minute until fragrant.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining. Stir in the ground cumin, hot chili powder, smoked paprika and black pepper and cook for 30 seconds.
4. Tip in the canned chopped tomatoes and beef stock, then bring to a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally, until thick and rich.
5. Rinse and drain the red kidney beans, then stir them into the chilli. Simmer for 10 minutes until the beans are hot through and the chilli is thick enough to mound on a spoon; season with the remaining fine sea salt if needed.
6. While the beans warm through, whisk the cornmeal, plain flour, baking powder and granulated sugar in a mixing bowl. Whisk in the buttermilk, egg and melted butter just until combined.
7. Pour the batter into the prepared baking dish and bake for 18 to 22 minutes until golden and a skewer comes out clean. Rest for 5 minutes, then cut into squares and serve alongside the chilli for scooping.

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