Ingredients:
** For the cornbread: For 12 larger individualised portions
250 gr of fine yellow cornmeal, ( I used fine polenta )
50 gr of white organic flour
2 teaspoons of baking powder
3 tablespoons of fine white sugar
125 ml of milk, I used semi skimmed milk
125 ml of Kéfir , but you also could use yoghurt
2 tablespoons of lightly salted butter, melted
2 tablespoons of canola oil
2 organic eggs, beaten
200 gr of home made corn purée.
**For the home made corn puree:
1 can of corn kernels, well rinsed under cold water & well leaked out
3 tablespoons of cream
3 tablespoons of milk
sea salt
white pepper
** For the Chili con carne:
3 to 5 tablespons of a fruity EVOO
1 large white onion, peeled & finely cut up
2 large red bell peppers, washed & cleaned, seeds & white bits removed, cut up into smaller strips
4 larger pieces of young fresh garlic, peeled & finely cut up
320 gr of pork sausages with herbs in it, the skins removed
450 gr of pork & veal mince
1.5 tablespoons of tomato puree
1 teaspoon of unsweetened cacao
1.5 tablespoons of chili powder
1 tablespoon of ground cumin powder
a few dashes of ground cinnamon
1 teaspoon of dried oregano
grinds of black pepper
Maldon sea salt
800 gr of Italian little pomodori tomatoes in a can, with their juice ( This means 2 cans ). I used the brand Cirio.
125 ml of a good, dry red wine , I used Le Moulin 2007, Coteaux du Languedoc
650 gr of red kidney beans, well rinsed & well leaked ( This is 1 + 1/2 can ), or more if you want!
baking margarine
grinds of black pepper
** To serve:
fresh coriander leaves, cleaned & finely cut up
home made cornbread, sliced up served with some good butter
yoghurt to serve with the chili con carne
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Preparation:
1. First, make the corn puree & then the cornbread. Preheat the oven to 200°C for a normal oven & on 180°C for a fan oven, for about 10 minutes.
2. In a medium bowl, put the drained corn kernels, the cream & the milk. Mix well with a mixer. Add some sea salt & som grinds of white pepper. Taste! It has to taste creamy & it has to be moist. Set aside.
3. Now, make the cornbread. In a large bowl, add the cornmeal, flour, baking powder & sugar. Mix good with a spoon.
4. In another bowl, add the milk, kéfir, melted butter, beaten eggs & canola oil. Mix thoroughly with a whisk.
5. Now, add the wet ingredients to the dry ingredients & mix, but not too long. Add the corn puree. Mix it with a spoon. I take 12 silicone muffin mats to get 12 larger individualised portions. I do no have to grease them! I fill them for 3/4.
Place them on a Silpat or on an oven rack for stability. I place them in the bottom of my fan oven. Bake them for about 25 minutes or until the tops are golden brown & cooked through. I tested them after 20 minutes. Take the 2 silicone mats out of the oven & leave them for about 20 minutes in their mats. Then, carefully take them out & place them on a wire rack to cool down completely. When completely cold, store in a cake box. You can make this a few hours before dinner.
Now, make the Chili con carne.
1. Take a large cooking pot with lid like, Le Creuset & heat on medium heat. Add 3 tablespoons of the fruity EVOO & heat up. Add the cut up onions & garlic. Fry for about 5 to 8 minutes. Stir from time to time. Add the strips of the red bell peppers. Fry for another 10 minutes, stirring frequently & with the lid on. Now, remove the bell peppers, onions & garlic from the pan & place in another cooking pot with fitting lid to keep warm. Do not put on a heat!
2. In the same creuset pot, add 2 to 3 tablespoons of the fruity EVOO with a bit of baking margarine. Let it melt. Keep the heat on medium. Add the sausages meat & fry until cooked through. Season with sea salt & black pepper. Remove the sausage meat out of the pot & place together with the rest in the other cooking pot with fitting lid. Stir. In the same creuset pot, add 2 tablespoons of the EVOO with a bit of the baking margarine if necessary. Let it melt. Fry the pork & veal mince until cooked through. Season with sea salt & grinds of black pepper. Now, remove most of the fat.
3. First, lift everything out of the little pot & back into the creuset pot. Mix well. Add the tomato purée, cacao, chili powder, cumin, cinnamon, oregano & about 5 to 8 grinds of black pepper. Mix every spice well through the chili before adding another one. Fry for about 2 minutes this lower heat.
4. Add the tomatoes, their juice & the red wine to the stew. Mix well. Leave to cook gently for about 15 minutes without the lid!! It all has to reduce & thicken!
5. After these 15 minutes, add the red kidney beans & mix them into the stew. Let them cook for another good 10 minutes. After that, taste & check the seasoning. Normally, its taste is fab!
This will be your best chili con carne ever! Ha!
Serve at once with a sliced cornbread & eaten with butter, yoghourt on the side & sprinkle some freshly cut coriander leaves over the top & enjoy with a good glass of the same red dry wine in your wind glass!
MMMMMMMMM,.....
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