Photo of Slow-baked chilli with cornbread muffins by WW

Slow-baked chilli with cornbread muffins

9
8
8
SmartPoints® value per serving
Total Time
2 hr 25 min
Prep
20 min
Cook
2 hr 5 min
Serves
6
Difficulty
Moderate

Ingredients

Olive oil

1 tbs

Trimmed beef chuck steak

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

Brown onion

1 medium, finely chopped

Carrot(s)

2 medium, chopped

Celery

1 individual, 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)

Egg(s)

1 medium, lightly beaten

White self-raising flour

cup(s), (50g)

Instant yellow polenta

40 g, (¼ cup)

Instructions

  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.

Notes

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).