Chilli con carne with coriander & chilli corn bread

Ingredients

200g (1 cup) dried red kidney beans
1 tbs olive oil
800g beef casserole steak
2 red onions, halved,
coarsely chopped
1 red capsicum, halved, deseeded, coarsely chopped
1 green capsicum, halved, deseeded, coarsely chopped
2 garlic cloves, crushed
1 tbs ground cumin
1 tbs ground coriander
1 tbs sweet paprika
1 tsp ground oregano
2 x 400g cans diced tomatoes
2 tsp drained sliced jalapeño chillies, finely chopped
500ml (2 cups) water
Sour cream, to serve
Fresh coriander leaves, to serve

Coriander & chilli corn bread
Melted butter, to grease
225g (11/2 cups) self-raising flour
260g (11/2 cups) polenta (cornmeal)
80g (1 cup) coarsely grated cheddar
1/4 cup finely chopped fresh coriander
1 x 270g can corn kernels,
rinsed, drained
1 long fresh red chilli, deseeded,
finely chopped
2 eggs, lightly whisked
250ml (1 cup) milk
50g butter, melted

 

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Method

1. Place the beans in a large saucepan and cover with cold water. Bring to the boil over high heat and cook, uncovered, for 10 minutes. Set aside or 1 hour to soak. Drain.
2. Preheat oven to 160°C. Heat half the oil in a large frying pan over high heat. Add the beef and cook for 2-3 minutes each side or until browned. Transfer to a large ovenproof dish.
3. Heat the remaining oil in the same pan over high heat. Add the onion and combined capsicum and cook, stirring, for 5 minutes or until the onion is soft. Add garlic, cumin, ground coriander, paprika and oregano and cook, stirring, for 1 minute or until aromatic. Add the tomato, chilli and water and bring to the boil. Remove from heat. Add the beans and tomato mixture to the beef.
4. Bake the beef mixture, covered, in oven for 2 hours or until the beef
and beans are tender. Set aside for 10 minutes to cool slightly. Use tongs
to transfer the beef to a clean work surface. Use 2 forks to shred the beef with the grain. Return the beef to the tomato and bean mixture and stir to combine.
5. Meanwhile, to make the coriander & chilli corn breads, preheat oven to 200°C. Brush eight 185ml (3/4-cup) capacity Texas muffin pans with butter to lightly grease. Combine the flour, polenta, cheddar, coriander, corn and chilli in a large bowl. Whisk together the egg, milk and butter in a jug. Add to the flour mixture and use a metal spoon to stir until just combined. Divide the mixture evenly among the prepared pans. Bake for 20 minutes or until golden and a skewer inserted in the centres of the breads comes out clean.
6. Spoon the chilli con carne among serving bowls. Top with a dollop of sour cream and fresh coriander leaves, if desired. Serve immediately with coriander & chilli corn bread.