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Photo of Slow-baked chilli with cornbread muffins by WW

Slow-baked chilli with cornbread muffins

Total Time
2 hr 25 min
20 min
2 hr 5 min


Olive oil

1 tbs

Beef chuck steak, raw

640 g, (Buy 800g), fat trimmed, cut into 3cm pieces

Brown onion

1 medium, finely chopped


2 medium, chopped


1 stick(s), chopped

Smoked paprika

1 tbs

Ground cumin

2 tsp

Canned diced tomatoes

400 g

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

cup(s), (50g)

Instant yellow polenta

40 g, (¼ cup)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


SERVING SUGGESTION: Steamed snow peas and sugar snap peas. TIP: You can also cook the chilli in a 4.5 litre (18-cup) slow cooker. Instead of placing in the oven in Step 2, cook, covered, on low for 7 hours (or high for 3½ hours).