A Cauldron of “Kinda Chilli Con Carne” & Epic Spiced Cornbread with Chilli Butter.

By Simon  , , , , ,   

October 29, 2014

Bonfires burning, a woody, damp, earthy scent drifting through the night air..... this is the dish, the one to accompany the epic bonfire party long into the night. A cauldron of chilli beans, beef, pork, spice and loveliness with chunks of fresh baked cheesy cornbread and a chilli butter. Stay safe and enjoy.

  • Yields: 6 Generous

Ingredients

1 Medium Pumpkin

1 Dash Rapeseed oil

1 Handful Rock salt

1 Medium Onion

1 1/2 Kg Beef and pork

1 tsp Fennel seeds

1 tsp Coriander seeds

1 tsp Chilli flakes

1 tsp Smoked paprika

Splash Rapeseed oil

Scattering Sea salt and freshly milled black pepper

4 Medium Plump garlic

300 Grams Red kidney beans

300 Grams Chopped tomatoes

1 Heaped tbsp Tomato puree

100 Grams Chorizo

2 Medium Red peppers

2 Medium Yellow peppers

2-3 Small Fresh red & yellow chillies

325 Grams Coarse cornmeal

100 Grams Plain flour

1 tsp Baking powder

250 ml Whole milk

4 Medium Eggs

2 Large Corn on the cob

2 Heaped tbsp Natural yogurt

150 Grams Strong cheddar cheese

1 Scattering Chilli flakes

500 Grams Salted butter

4 Medium Plump garlic

2-3 Small Red chillies

2 Small Dried whole cascabel chillies

Directions

Heat up the oven to 180c.  Cut the pumpkin into quarter chunks and roast on a oily bed of rock salt, season the pumpkin too.  At the same time oil and roast the fresh corn cobs.  Roast for 60 minutes until charred and soft, allowing both to cool slightly.

Bash up the spices to a gravely dust, using half to coat the meat, oil it up and massage well.

In your cauldron (a flame and ovenproof casserole pot) heat a dash of rapeseed oil, add sliced onions and remaining bashed up spices and over a moderate heat sauté until tender.  Add the cubes of beef and pork, pushing the onion to one side and brown for about 5 minutes, sealing in the lovely juices.  Combine the onion and meats, add the smashed garlic and chopped chorizo and continue to cook for a few more minutes.  Add red kidney beans, tomatoes, chopped peppers and a generous spoon of tomato puree with a little water, mixing well.  (as you do this try chanting a loving spell into the steaming pot of beautifulness :)).

Scoop out the flesh in chunks from your cooling pumpkin into the pot and place in a low oven 120-130c for a few hours or until your senses can't wait any longer.  This will tick over merrily for up to 4 hours, plenty of time to make the cornbread and spicy butter.

Blitz up butter, garlic, infused dried chillies and fresh chopped chillies until well combined, wrap up in greaseproof paper, like a sausage and twist both ends.  Chill in your freezer for 1 hour, then transfer to your fridge ready to use.

Get a large mixing bowl, add the cornmeal or today we used polenta maize, with plain flour, baking powder, eggs, milk and yogurt, whisking until creamy. Prepare a baking tray approx 20x25 cms lining with parchment.  Cut the corns from the cob into the batter, add deseeded finely chopped chillies, break in small chunks of crumbly cheese, pour into the baking dish and bake for 25-30 minutes until risen and golden.

Serve the cauldron straight to your eager awaiting table with the oven warm cornbread and ice cold spiced butter. Epic and just perfect for a warming winters evening.

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