Chili Con Carne With Home Made Cornbread Served With Yoghurt

• 1 5/8 cups yellow cornmeal fine, I used fine polenta
• 6 3/8 tablespoons flour white organic
• 2 teaspoons baking powder
• 3 tablespoons white sugar fine
• 1/2 cup milk I used semi skimmed milk
• 1/2 cup yoghurt Kefir, but you also could use
• 2 tablespoons salted butter lightly, melted
• 2 tablespoons canola oil
• 2 eggs organic, beaten
• 1 5/16 cups corn home made, puree
• 1 can corn kernels well rinsed under cold water & well leaked out
• 3 tablespoons cream
• 3 tablespoons milk
• sea salt
• white pepper
• 5 EVOO tablespons of a fruity
• 1 white onion large, peeled & finely cut up
• 2 red bell peppers large, washed & cleaned, seeds & white bits removed, cut up int
• 4 garlic larger pieces of young fresh, peeled & finely cut up
• 11/16 pound pork sausages with herbs it, the skins removed
• 3 1/3 cups pork mince
• 1 1/2 tablespoons tomato puree
• 1 teaspoon unsweetened cacao
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin powder ground
• 3 dashes ground cinnamon
• 1 teaspoon dried oregano
• black pepper grinds of
• maldon sea salt
• 5 3/8 cups tomatoes Italian little pomodori, a can, with their juice, This means 2 cans . I used the brand Ci
• 1/2 cup dry red wine a good, I used Le Moulin 2007, Coteaux du Languedoc
• 2 3/4 cups red kidney beans well rinsed & well leaked, This is 1 + 1/2 can, or more if you want!
• margarine baking
• black pepper grinds of
• coriander leaves fresh, cleaned & finely cut up
• cornbread home made, sliced up served with some good butter
• yoghurt to serve with the chili con carne

1. First, make the corn puree & then the cornbread. Preheat the oven to 200u0b0C for a normal oven & on 180u0b0C for a fan oven, for about 10 minutes.
2. In a medium bowl, put the drained corn kernels, the cream & the milk. Mix well with a mixer. Add some sea salt & som grinds of white pepper. Taste! It has to taste creamy & it has to be moist. Set aside.
3. Now, make the cornbread. In a large bowl, add the cornmeal, flour, baking powder & sugar. Mix good with a spoon.
4. In another bowl, add the milk, kefir, melted butter, beaten eggs & canola oil. Mix thoroughly with a whisk.
5. Now, add the wet ingredients to the dry ingredients & mix, but not too long. Add the corn puree. Mix it with a spoon. I take 12 silicone muffin mats to get 12 larger individualised portions. I do no have to grease them! I fill them for 3/4.
6. Place them on a Silpat or on an oven rack for stability. I place them in the bottom of my fan oven. Bake them for about 25 minutes or until the tops are golden brown & cooked through. I tested them after 20 minutes. Take the 2 silicone mats out of the oven & leave them for about 20 minutes in their mats. Then, carefully take them out & place them on a wire rack to cool down completely. When completely cold, store in a cake box. You can make this a few hours before dinner.
7. Now, make the Chili con carne.
8. Take a large cooking pot with lid like, Le Creuset & heat on medium heat. Add 3 tablespoons of the fruity EVOO & heat up. Add the cut up onions & garlic. Fry for about 5 to 8 minutes. Stir from time to time. Add the strips of the red bell peppers. Fry for another 10 minutes, stirring frequently & with the lid on. Now, remove the bell peppers, onions & garlic from the pan & place in another cooking pot with fitting lid to keep warm. Do not put on a heat!
9. In the same creuset pot, add 2 to 3 tablespoons of the fruity EVOO with a bit of baking margarine. Let it melt. Keep the heat on medium. Add the sausages meat & fry until cooked through. Season with sea salt & black pepper. Remove the sausage meat out of the pot & place together with the rest in the other cooking pot with fitting lid. Stir. In the same creuset pot, add 2 tablespoons of the EVOO with a bit of the baking margarine if necessary. Let it melt. Fry the pork & veal mince until cooked through. Season with sea salt & grinds of black pepper. Now, remove most of the fat.
10. First, lift everything out of the little pot & back into the creuset pot. Mix well. Add the tomato puree, cacao, chili powder, cumin, cinnamon, oregano & about 5 to 8 grinds of black pepper. Mix every spice well through the chili before adding another one. Fry for about 2 minutes this lower heat.
11. Add the tomatoes, their juice & the red wine to the stew. Mix well. Leave to cook gently for about 15 minutes without the lid!! It all has to reduce & thicken!
12. After these 15 minutes, add the red kidney beans & mix them into the stew. Let them cook for another good 10 minutes. After that, taste & check the seasoning. Normally, its taste is fab!
13. This will be your best chili con carne ever! Ha!
14. Serve at once with a sliced cornbread & eaten with butter, yoghourt on the side & sprinkle some freshly cut coriander leaves over the top & enjoy with a good glass of the same red dry wine in your wind glass!

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Taken from www.yummly.com/recipe/Chili-Con-Carne-With-Home-Made-Cornbread-Served-With-Yoghurt-1652302 (may not work)