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Chilli with corn bread

Chilli with corn bread
4.6 63 évaluations
Prép. 10min
Total 50min
4 portions
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Ingrédients

Cornbread
  • extra virgin olive oil plus extra to grease
    40 g
  • dried chilli flakes (optional)
    1 tsp
  • cheddar cheese cut into pieces (2 cm)
    125 g
  • fresh coriander leaves only
    2 sprigs
  • cornmeal or coarse polenta
    250 g
  • plain flour
    90 g
  • sea salt
    ½ tsp
  • baking powder
    1 tsp
  • bicarbonate of soda
    ½ tsp
  • ground smoked paprika
    ½ tsp
  • milk
    300 g
  • eggs
    3
  • frozen corn kernels (see Tips)
    60 g
Chilli
  • brown onion (approx. 150 g), cut into halves
    1
  • garlic clove
    1
  • extra virgin olive oil
    20 g
  • tomato passata
    700 g
  • tomato paste
    50 g
  • water
    30 g
  • Meat stock paste (see Tips)
    1 tbsp
  • dried chilli flakes
    1 tsp
  • dried oregano
    1 tsp
  • ground cinnamon
    ⅛ tsp
  • ground cumin
    ½ tsp
  • ground coriander
    1 tsp
  • beef mince broken into pieces
    700 g
  • canned black beans rinsed and drained
    400 g
  • sour cream to serve
  • grated cheese to serve
  • fresh coriander leaves only, to garnish
  • fresh chilli thinly sliced, to garnish (optional)

Niveau

facile

Infos nut. par 1 portion

Sodium 1475.3 mg
Protides 59.8 g
Calories 4770.5 kJ / 1140.2 kcal
Lipides 69 g
Fibre 14.2 g
Graisses saturées 24.8 g
Glucides 74.8 g

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Également présenté dans

Complete meals with the Varoma bundt 17 Recettes
Australie et Nouvelle-Zélande

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