Stout Chilli & Cornbread

Ingredients

Cornbread
370g plain flour
220g cornmeal
1 tsp salt
4 tsp baking powder
110g sugar
470ml milk
2 free-range eggs
110g butter, melted, plus extra for greasing
Small tin sweet corn kernels drained (or use fresh sweet corn)
Stout Chilli
250g good quality beef mince
1 tsp sea salt plus 1 tsp freshly ground black pepper
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, grated
1 small medium red chilli, finely chopped
2 tsp chilli powder
2 tsp oregano
2 tsp cumin
1 tbsp Worcestershire sauce
1 tbsp dark muscavado sugar
1 330ml can Mackeson Stout
1 can tomatoes
1 can red kidney beans
1 can water

Shop food hall

Shop Weber

Method

For the Cornbread...
1. Set up the barbecue for baking (in-direct method). For gas a medium or half way heat, 180°C is perfect.

2. In a large bowl, combine all the ingredients together except for the sweet corn kernels. Mix until you have a smooth cake mix consistency, then add the sweet corn.

3. Stir to combine thoroughly. Pour into the grease proof paper lined drip pan. Bake (in-direct method) for about 20 minutes.

4. The cornbread is ready when it has a golden colour and is springy to the touch. Turn out on a board and allow to cool slightly before slicing.

For the Chilli...
1. Pre-heat the wok on the barbecue using the Weber Gourmet BBQ System.

2. Add 1 tbsp of vegetable oil to the hot wok and wait until it is smoking before adding the meat.

3. Combine the salt and pepper with mince, and then carefully add to the hot wok stirring continuously making sure the mince browns evenly. After the mince has coloured well and all liquid produced has evaporated, remove with a serving spoon and put to one side.

4. Add 1 tbsp of vegetable oil to the wok followed by the onion, garlic and fresh chilli. Once these have cooked down for a minute add the chilli powder, cumin and oregano and combine.

5. Finally add the Mackerson stout ale followed by the canned red kidney beans, chopped tomato, Worcestershire sauce, sugar and extra water.

6. Add the mince back into the wok and allow the chilli to simmer for 30 minutes checking it every 10. If it looks dry add a little extra water. If after 30 minutes it looks too wet, keep cooking until the desired thickness is achieved.

7. Serve with fresh chopped coriander and grated cheese.