Chili Con Carne Served With Home Made Cornbread & Yoghurt

Ingredients

** 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

Description

Petit Chef Favicon Petit Chef
View Full Recipe



Found Country:US image description
Back to top