Slow-baked chilli with cornbread muffins
Trimmed beef chuck steak
640 g, (Buy 800g), fat trimmed, cut into 3cm pieces
1 medium, finely chopped
2 medium, chopped
1 stick(s), chopped
Canned diced tomatoes
Canned red kidney beans, rinsed, drained
1 can(s), (400g can)
Canned creamed corn
¾ cup(s), (185g)
1 medium, lightly beaten
White self-raising flour
⅓ cup(s), (50g)
Instant yellow polenta
40 g, (¼ cup)
- Preheat oven to 150°C or 130°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook beef, turning, in batches, for 5 minutes, or until browned. Transfer to a plate.
- Heat remaining oil in same dish over medium-high heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add beef, paprika and cumin and cook, stirring, for 1 minute or until coated. Add tomatoes and bring to the boil. Bake, covered, for 1 hour 30 minutes. Add beans for the last 30 minutes of cooking. Set chilli aside, covered, for 15 minutes before serving.
- Meanwhile, increase oven to 200°C or 180°C fan-forced. Lightly spray 6 holes of a ⅓-cup (80ml) capacity muffin tin with oil. Line bases with baking paper.
- Combine corn and egg in a large bowl. Add flour and polenta and stir to combine. Spoon mixture into prepared holes. Bake for 15 minutes or until firm to the touch. Serve with chilli.