Cornbread topped Chilli with Jalapeño Salsa

25 mins

1 hr 30 mins

3/5

In stock
£3.25

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There are few more welcoming sights than a big pot of chilli bubbling away, and we’ve made this version even more comforting with a golden cornbread topping. The spice blend contains four types of chilli for amazing depth of flavour - there’s the fruity, dark and mild ancho, the slightly hotter pasilla, bright red guajillo and chipotle, which has a wonderful smoky flavour. On the side is a jalapeño salsa with the perfect amount of green chilli kick to complement the meal!

Recipe

25 mins

1 hr 30 mins

3/5

Serves

4

Effort

Medium Effort

Main Ingredient

Beef

Main Ingredient

Mince

Taste Profile

Meal Taste

Rich

Origin

Popular Style

American

Country

USA

Jalapeño Salsa Spices: jalapeno chilli, coriander leaf
Cornbread Spices: green bell pepper, thyme, garlic, CELERY, black pepper, salt
Smoky Chilli Blend: ancho chilli, cinnamon, chipotle chilli, Mexican oregano, guajillo chilli, allspice, smoked paprika, cumin, pasilla chilli, aniseed, green bell pepper, red bell pepper, cloves, jalapeno chilli, coriander leaf, annatto, bitter orange, epazote, paprika, thyme

May contain traces of mustard and sesame. Allergens are listed in CAPITALS

  • 500g beef mince (or a mixture of beef and pork mince)
  • 2 medium onions
  • 4 cloves of garlic
  • 6 tomatoes
  • 1 lime
  • 40g butter
  • 150ml milk (full fat is best)
  • 80g strong cheddar
  • 1 egg (any size)
  • 120g uncooked fine or medium polenta (or use semolina)
  • 75g self-raising flour
  • 1 tbsp sugar
  • 400g tin of tomatoes
  • 400g tin of kidney beans
  • Sour cream to serve (optional)
  • Large lidded ovenproof dish
  • Blender
  • Small pan
  • Mixing bowl x 2

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