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!
1 hr 30 mins
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
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
Mixing bowl x 2
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