August 09, 2013

Hella Spicy Chilli + Homemade Buttermilk Cornbread


We're eating chilli and cornbread in summer. It's happening. Well technically it's autumn now, but I'm holding on to summer for a little bit longer. I still have to use my popsicle mould!

The weather in Ireland is chilli appropriate-it's getting a little cooler. No surprise there. You've to wear a hoodie over your summer dress and sandles. Trying to keep a little warmer. 


Although, when it comes to eating this chilli, you'll have to shed a layer or two of clothing. You'll have to top it with sour cream, cheese and scallion too, to cool it down! 
But, it's good hot. A really good hot. Addicting hot. If you're not into super spicy chillies, use half a scotch bonnet or use a weaker chilli. You can always add more spice but you cannot take it away!


I don't know about you but I always load my chilli up with lashings of sour cream, grated white cheddar and thinly sliced scallion. It's really tasty and totally necessary. 


P.S. For your shopping list, you'll find scotch bonnet chillies in Aldi and cornmeal for the cornbread in a health food store. Although, it may be labelled as maize flour. This chilli is bonkers good the next day...so try and have some leftovers!

Enjoy,

Holly, x


There are no unusual ingredients in this chilli, they are all easily gotten in the supermarket. The chilli has onion, red and yellow peppers, garlic, scotch bonnet chilli, minced steak, 5 kinds of spices, beef stock, tinned tomatoes, red kidney beans and lime juice. 

The chilli is simmered for 1 1/2 hours over a low heat. Cooking it for this long breaks down all the vegetables, really softens the meat and make a rich, dark thick tomato sauce. Ahhh, is it dinner time yet?


Spice talk. We've got: ground coriander, ground cumin, smoked paprika, ground cinnamon and chilli powder. They all to their own thing for this chilli by adding earthy, warming, spicy tones. All delicious, all necessary. 


The first job to do is to chop the onion, red and yellow pepper, garlic and chilli. Once you've chopped all the vegetables this chilli is pretty much made. 


Sweat the onion over a low to medium heat for 7 minutes until the onion is soft, sweet and translucent. Give the onion the seven minutes, its needs it to get sweet.


Add in the peppers and sweat for 4 minutes. Then the chilli and garlic. 


Brown the mince all over. Stir in the tomato paste, all the spices and stir for 30 seconds. 


Pour in the tinned tomatoes and beef stock. Reduce the heat and simmer the chilli for 1 hour, stirring occasionally.


After an hour, stir through the kidney beans and lime juice. Taste for seasoning. You'll defo need a decent pinch of salt! Place back on the heat and allow to simmer for another 30 minutes. Check again for seasoning before serving. 


While the chilli is a bubblin', you can get on with the buttermilk cornbread. Its's pretty delicious with the spicy chilli. It's slightly sweet and that really compliments the chilli. Also, it is one hell of a sauce soaker upper!


We're adding texture to this buttermilk cornbread by adding in some sautéed corn. 


Remove the corn from the cob by running your knife down the cob. Heat a little oil in a sauté pan and sauté the corn for 2 minutes with a pinch of salt and pepper. Set aside. 


Whisk together the flour, cornmeal, salt, baking powder and baking soda together. 


Whisk together the buttermilk, eggs, honey and melted butter.


Make a well in the centre of the flour mixture and...


...pour in the buttermilk mixture and the sautéed corn. Stir, until everything is fully incorporated. Pour into a greased 8 inch square tin and bake at 200C for 25 minutes. 


Chilli, Serves 4-5

1 Pound Minces Steak
1 Medium Onion
1 Red Pepper
1 Yellow Pepper
2 Garlic Cloves
1 Scotch Bonnet Chili OR Half a Scotch Bonnet
1 Heaped Teaspoon Ground Coriander
1 Heaped Teaspoon Ground Cumin
1/2 Teaspoon Chilli Powder
1 Heaped Teaspoon Smoked Paprika
1/2 Heaped Teaspoon Ground Cinnamon
1 Tin Plum or Chopped Tomatoes
500ml Beef Stock
1 400g Tin Red Kidney Beans
1 Lime
Olive Oil, Salt and Pepper

Begin by medium dicing the onion, red and yellow peppers and finely dicing the scotch bonnet and the garlic.
Heat 1 tablespoon of olive oil in a pan and sweat the onions, with a pinch of salt,  for 7 minutes over a medium to low heat.
Add in the peppers and sweat for 4 minutes.
Add in the garlic and chilli and sweat for 1 minute.
Stir in the mince and brown all over.
Add in the tomato paste and spices, stir for 30 seconds.
Pour in the tinned tomatoes and stock.
Reduce the heat and allow to gently simmer for 1 hour, stirring occasionally.
Tip in the drained kidney beans, squeeze in the lime juice and taste for seasoning.
Place back on the heat and allow to simmer for another 30 minutes.
Check for seasoning before serving. 

Buttermilk Cornbread, Makes 9 Squares

Adapted from Martha Stewart and Spoon Fork Bacon

2 Ears of Corn , on the cob
200g Plain Flour
250g Cornmeal. also sold as maize flour
1 Teaspoon Fine Salt
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
250ml Buttermilk
120g Unsalted Butter, melted
2 Large Eggs
2 Tablespoons Honey
Olive Oil, Salt and Pepper

Preheat an oven to 200C and lightly grease an 8 inch square baking tin.
Cut the corn from cob by running a knife down the length of the cob. 
Heat 1 tablespoon of olive oil in a small frying pan and sauté the corn with salt and pepper for 2 minutes. Set aside.
Whisk together the flour, cornmeal, baking powder, baking soda and salt.
Whisk the eggs, buttermilk and melted butter.
Make a well in the centre of the flour and pour in the buttermilk mixture and the sautéed corn.
Stir until fully incorporated. 
Pour into the greased square 8 inch tin and bake for 25 minutes-a toothpick inserted into the centre should come out clean. 
Allow to rest for 15-20 minutes before slicing.

2 comments:

  1. love this! i use Martha's cornbread recipe now, but this version looks divine! Holly, you are a talent and a peach!

    ReplyDelete
    Replies
    1. it's a really nice recipe...works a treat every time! the fresh corn adds a real nice texture :) always so kind janelle, thanks!x

      Delete