Take your chilli to the next level with a crunchy cornbread topping, the kids will love it.
Ingredients
- 1/2 iceberg lettuce, leaves chopped
- 250g small cherry tomatoes
- 2 tbsp verjuice (see notes)
- 2 tbsp extra virgin olive oil
- Nagi's texas chilli
- 200g pork sausages
- 2 tbsp vegetable oil
- 3 garlic cloves, crushed
- 1 large brown onion, finely chopped
- 500g lean beef mince
- 2 large beef stock cubes, crumbled
- 500ml Mutti Tomato Passata
- 1/4 cup tomato paste
- 2 tsp sugar
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 to 2 tsp cayenne pepper
- 2 x 420g cans red kidney beans, drained
- Cornbread topping
- 1/2 cup polenta
- 1 1/2 cups self-raising flour
- 1/2 cup white sugar
- 1/4 tsp salt
- 125g butter, melted
- 1 cup creamed corn
- 1 cup milk
- 3 eggs
Description
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Step 1
Squeeze sausage from casings. Discard casings. Heat oil in a large saucepan over high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until golden. Add sausage mince and beef mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned.
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Step 2
Add 1 1/2 cups water, stock cubes, passata, tomato paste, sugar, oregano, paprika, cumin, garlic powder, onion powder and cayenne pepper. Season with salt and pepper. Stir well. Bring to a simmer. Reduce heat to medium. Simmer gently, stirring occasionally, for 45 minutes, adding extra water if liquid reduces too quickly (chilli should be thick but still saucy when ready). Stir in beans. Add more salt, pepper and cayenne pepper, to taste.
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Step 3
Preheat oven to 200C/180C fan-forced. Spoon Texas chilli into a greased 2-litre (8-cup-capacity) enamel baking dish.
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Step 4
Make cornbread topping. Place polenta, flour, sugar and salt in a bowl. Whisk to combine. Make a well. Whisk butter, creamed corn, milk and eggs together in a separate bowl. Add to polenta mixture. Mix with a wooden spoon until just combined (the batter should be fairly loose and pourable). Pour batter over the chilli in dish. Bake for 20 to 25 minutes or until golden and the centre of the topping springs back when touched. Stand for 5 minutes.
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Step 5
Meanwhile, pile lettuce and cherry tomatoes onto a serving plate. Drizzle with verjuice and oil. Season with salt and pepper. Toss gently. Serve pie with salad.
