How To Cook Chili Con Carne With Cornbread - Recipe

Author: Victoria Aly Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Chili Con Carne With Cornbread - Recipe. Learn how to cook "Chili con carne with cornbread". Delicious recipe..

Required products :

1 tablespoon olive oil
2 1/2 red onions, 2 cut into crescents, 1/2 finely chopped
6 crushed garlic cloves
1 tablespoon hot pepper flakes
1 tablespoon cumin seeds
50 grams of dried tomatoes in fat (drained well)
400 grams of canned chopped tomatoes
2 green hot peppers, chopped
2 tablespoons soy sauce
2 cans of beans of 400 grams, drained
2 teaspoons dried oregano
15 grams of fresh coriander
yogurt or sour cream for serving (optional)

for bread:

30 milliliters of rapeseed oil (or sunflower)
150 grams of corn flour + more for kneading
150 grams of plain white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
250 milliliters of whole milk
2 tablespoons white wine vinegar
2 stalks of green onions, finely chopped as desired

Method of preparation :

In a saucepan, fry the onion, cut into crescents in olive oil, until soft for 10 minutes. Add the garlic and continue frying for another 10 minutes until the onions are caramelized. If necessary and it starts to stick to the pan and tan, add a little water.

Prepare the cornbread while frying the vegetables. Preheat the oven to 200 degrees and grease a rectangular cake pan with oil and sprinkle with corn flour. In a bowl, mix all the dry ingredients, then add the milk, vinegar, fat and half of the green onions (if you use one), season with a pinch of salt. Transfer the kneaded mixture to the prepared pan and sprinkle with the remaining onions. Bake for 30 minutes until the bread is golden, and in a stick test, it comes out clean. Cool for 10 minutes, then transfer the bread to a wire rack and wait for it to cool completely.

While baking the bread, roast the hot pepper and cumin seeds in a dry pan until they release their aroma, then crush them in a mortar and set aside.

Using a food processor or chopper, grind the two types of tomatoes together with the hot peppers and soy sauce to obtain a homogeneous mixture.

Add beans, 150 milliliters of water, roasted spices and oregano to the tomato mixture. Mix well and transfer to a saucepan. Stew for 15 minutes under a lid, if necessary add a little more water.

Serve the dish sprinkled with finely chopped onions, coriander leaves and a spoonful of sour cream or yogurt. Add the cornbread when serving.

How To Cook Chili Con Carne With Cornbread - Recipe

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