Chili Con Carne with Cornbread

Average: 4.5 (2 votes)
(2 votes)
Chili Con Carne with Cornbread
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Health Score:
7,5 / 10
1 hr
ready in 2 h. 35 min.
Ready in


For the cornbread
butter (for the baking dish)
Pastry flour (for the baking dish)
350 grams Cornmeal
325 grams Pastry flour
75 grams Buckwheat flour
1 tsp Baking powder
1 Tbsp salt
½ l milk
2 eggs
50 grams butter
4 Tbsps brown sugar
For the chili
2 onions
2 red chili peppers
2 stalks Celery
1 carrot
2 red Bell pepper
3 Tbsps vegetable oil
600 grams mixed Ground meat
2 Tbsps Tomato paste
2 peeled garlic cloves
500 milliliters Beef broth
2 tsps sweet ground paprika
250 grams Kidney beans (canned)
1 scallion (chopped)
freshly ground peppers
200 grams Sour cream
100 grams Dark chocolate (chopped)
How healthy are the main ingredients?
Kidney beansSour creamCelerysugarTomato pastesalt

Preparation steps


For the cornbread, preheat the convection oven to 180°C (approximately 350°F). Grease the baking dish with butter and sprinkle with the flour. Pour the cornmeal, the two types of flour, baking powder and salt into a bowl and mix. Add the milk, eggs, butter, and sugar and stir with a hand mixer to make a smooth batter. Pour into the baking dish, smooth, and bake until golden brown, about 45 minutes. If the bread is browning too quickly, cover with some foil. Remove from the oven, wait a few seconds, then remove from the mold and leave to cool on a wire rack.


For the chili, peel the onion and coarsely chop. Rinse and chop the chilies. Rinse, trim and chop the celery. Peel the carrot and also cut into small cubes. Rinse the bell peppers, cut in half, remove the seeds and ribs and cut into short strips. Heat the oil in a saucepan. Fry the chile and onions in hot oil, add the minced meat and cook until crumbly. Add the celery, bell peppers, and carrots. Stir in the tomato paste and the pressed garlic and sauté briefly. Deglaze with the broth, add the paprika and simmer for about 45 minutes, stirring occasionally. If needed, add more liquid. Add the drained and rinsed beans and simmer for about 10 minutes. Add the scallions and season with salt and pepper. Pour the chili into serving bowls and top with sour cream. Serve sprinkled with dark chocolate, alongside the corn bread.