Whenever I make chilli, the aroma instantly takes me back to summer months I spent working on my MA dissertation. I practically lived on chilli during that time. I’d cook a big batch to last me a while, and when one batch finished I’d just make another. I never got sick of eating it. A big bowl of chilli topped with grated cheese and crushed tortilla chips was the perfect fuel to recharge with after long hours studying and writing.

This recipe calls for chicken mince, but you can use beef as well; you’ll just have to cook it longer. You can also turn this into a vegetarian chilli, by eliminating the meat and instead using a can of chickpeas and two cups of mixed, chopped vegetables.

The accompanying cornbread is really easy to make, and leftovers make a great snack. While chilli is a complete meal on its own, served with this cheesy cheddar cornbread, it’s the ultimate comfort food.

Easy to make, this combination is wholesome, filling and soothing to the body and soul

RECIPE

Chilli

Ingredients

3 to 4 tablespoons canola oil 1 onion, finely chopped 3 cloves garlic, crushed 450g chicken mince 1 teaspoon red chilli powder (you could add more if you want your chilli spicier) 1 teaspoon ground cumin ½ teaspoon dried oregano 1 tablespoon hot sauce (optional) 2 cans (14 oz each) whole peeled tomatoes in tomato juice 1½ cups cooked red kidney beans Salt and pepper, to taste

Method

In a large pot, heat the cooking oil. Add the onion and cook for a few minutes, until the onions are soft.

Add the garlic and chicken. Break up the meat with your spoon. Add chilli powder, cumin, oregano and hot sauce, and cook until the chicken is no longer pink. Add tomatoes. Stir and break up the tomatoes with the spoon. Bring to a boil, turn the heat down to low, and let simmer for 35 minutes.

Add kidney beans, salt and pepper, and simmer for another 10 minutes.

Serve with rice or cornbread. Cheesy Cornbread

Ingredients

1 cup flour 1 cup cornmeal 2 tablespoons sugar 1 tablespoon baking powder ¼ teaspoon salt 1 cup milk 2 eggs 4 oz (115g) butter, melted and cooled 4 oz cheddar cheese, grated (you should have about one cup grated cheese)

Preheat the oven to 350o F (180oC).

In a large mixing bowl, add flour, cornmeal, sugar, baking powder and salt. Stir to combine.

In another bowl, whisk together the milk, eggs and melted butter.

Add the grated cheese and the wet ingredients to the dry ingredients mixture. Mix with a spatula or large spoon until just combined. Be careful not to over-mix.

Leave the mixture to sit for 15 minutes, and then transfer the mixture to a greased 8x8-inch square pan.

Bake for 30 minutes. Remove the pan from the oven. Cool for 10 minutes, and then cut the cornbread into squares.

Published in Dawn, EOS, March 19th, 2017