Chili Con Carne Served With Home Made Cornbread & Yoghurt


** For the cornbread: For 12 larger individualised portions
250 gr of fine yellow cornmeal, ( I used fine polenta )
50 gr of white organic flour
2 teaspoons of baking powder
3 tablespoons of fine white sugar
125 ml of milk, I used semi skimmed milk
125 ml of Kéfir , but you also could use yoghurt
2 tablespoons of lightly salted butter, melted
2 tablespoons of canola oil
2 organic eggs, beaten
200 gr of home made corn purée.
**For the home made corn puree:
1 can of corn kernels, well rinsed under cold water & well leaked out
3 tablespoons of cream
3 tablespoons of milk
sea salt
white pepper
** For the Chili con carne:
3 to 5 tablespons of a fruity EVOO
1 large white onion, peeled & finely cut up
2 large red bell peppers, washed & cleaned, seeds & white bits removed, cut up into smaller strips
4 larger pieces of young fresh garlic, peeled & finely cut up
320 gr of pork sausages with herbs in it, the skins removed
450 gr of pork & veal mince
1.5 tablespoons of tomato puree
1 teaspoon of unsweetened cacao
1.5 tablespoons of chili powder
1 tablespoon of ground cumin powder
a few dashes of ground cinnamon
1 teaspoon of dried oregano
grinds of black pepper
Maldon sea salt
800 gr of Italian little pomodori tomatoes in a can, with their juice ( This means 2 cans ). I used the brand Cirio.
125 ml of a good, dry red wine , I used Le Moulin 2007, Coteaux du Languedoc
650 gr of red kidney beans, well rinsed & well leaked ( This is 1 + 1/2 can ), or more if you want!
baking margarine
grinds of black pepper
** To serve:
fresh coriander leaves, cleaned & finely cut up
home made cornbread, sliced up served with some good butter
yoghurt to serve with the chili con carne


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