CHILLI CORN RECIPES

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CHILLI CON CARNE RECIPE - AUSTRALIAN WOMEN'S WEEKLY FOOD



Chilli con carne recipe - Australian Women's Weekly Food image

This spicy Mexican beef & bean stew is a real crowd-pleaser that the whole family will love - serve with rice, corn chips or on top of baked potatoes.

Categories     Workday lunches, Midweek Dinner, Main

Total Time 55 minutes

Cook Time 55 minutes

Yield Serves 4

Number Of Ingredients 14

2 tablespoon olive oil
500 gram lean minced beef
2 medium (300g) onions, finely chopped
2 clove garlic, crushed
3 long green chillies, seeded, finely chopped
1/2 teaspoon chilli powder, or to taste
1 teaspoon (rounded) ground cumin
2 tablespoon tomato paste
2 410g cans chopped tomatoes
400 gram can red kidney beans, drained, rinsed
1 cup (250ml) beef stock
1/4 cup loosely packed coriander leaves
steamed rice, for serving
sour cream, for serving

Steps:

  • Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a medium flameproof heavy-based pan over high heat. Cook mince, stirring, to break up lumps, until browned. Remove mince from pan.
  • Lower the heat to medium; add remaining oil and cook onion, garlic, chillies and spices until the onion is soft.
  • Return mince to pan; stir in tomato paste, tomatoes and kidney beans. Season with salt and freshly ground black pepper. Stir in stock then bake, covered, for 45 minutes. Top with coriander and serve with rice and sour cream.

Nutrition Facts : ServingSize Serves 4

CORNBREAD-CHILI CASSEROLE RECIPE | TRISHA YEARWOOD | FOO…



Cornbread-Chili Casserole Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped 
1 1/2 pounds lean ground beef 
1 1/2 cups mild salsa (medium or hot if preferred) 
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed 
1/4 cup vegetable broth 
2 tablespoons hot Mexican chili powder 
1 teaspoon ground cumin 
Salt and freshly ground black pepper
Three 8-ounce boxes cornbread muffin mix (Jiffy preferred) 
1 1/2 cups whole milk 
1 cup shredded Cheddar (about 4 ounces) 
1/4 cup sour cream 

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
  • In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

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