Zombie Chili with Cornbread Topping
Smoky chili con carne under a golden cornbread crust flecked with green spring onion like zombie skin. Spoon it straight from the dish.
- 60 min
- 793 kcal / serving
- medium
- Protein
- 34.8 g
- Fat
- 37.6 g
- Carbs
- 74.8 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g beef mince
- 1 onion
- 1 garlic clove
- 1 tbsp rapeseed oil
- 400 g chopped tomatoes (1 tin)
- 120 g kidney beans (1/2 tin, drained)
- 70 g sweetcorn (tinned, drained)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes
- 80 g fine cornmeal
- 40 g plain flour
- 1 tsp baking powder
- 1 tsp sugar
- 1 egg
- 80 ml milk
- 15 g butter, melted
- 1 spring onion
- salt, pepper
Method
- Dice the onion and garlic and sweat in the oil for 3 minutes. Add the mince and fry until crumbly and cooked through. Toast the spices for 1 minute.
- Add the tomatoes, rinsed beans and sweetcorn and simmer uncovered for 15 minutes until thick. Season with salt and pepper.
- Preheat the oven to 200 °C. Mix the cornmeal, flour, baking powder, sugar and 1/2 tsp salt. Whisk the egg, milk and melted butter, stir in and fold in the finely sliced spring onion.
- Pour the chili into a baking dish and spoon the batter over it. Gaps are welcome, the chili bubbles up through them.
- Bake for 20–25 minutes until the topping is golden and a wooden skewer comes out clean.
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