Chili Con Carne with Cornbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,706 cal. | (81 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 193 g | (129 %) | ||
| Sugar added | 32 g | (128 %) | ||
| Roughage | 23.6 g | (79 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 33.7 μg | (75 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 2,291 mg | (57 %) | ||
| Calcium | 374 mg | (37 %) | ||
| Magnesium | 233 mg | (78 %) | ||
| Iron | 12.7 mg | (85 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 34.9 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 49 g |
Ingredients
- 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)
- salt
- freshly ground peppers
- 200 grams Sour cream
- 100 grams Dark chocolate (chopped)
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.
