Chilli and Cornbread Pie

A delightful twist and new way to try your chilli!

This was my first time ever cooking and eating cornbread and it was a real winner. It added a delicious twist to your classic chilli, which is so nice and easy to make in the slow cooker.

I put lentils in my chilli to bulk it out but this is optional, if not using lentils only add half a cup of water/stock. Alternatively, it could be made with just lentils! You do not have to use kidney beans but other beans as well. I served mine up with homemade guacamole and salsa.

Ingredients

Serves 6

For the chilli:

• 750g lean beef mince

• 1.5 cups dried lentils

• 2 1/2 cups stock or 1 stock cube and 2 1/2 cups water

• 600g passata (or chopped tomatoes)

• 1 large onion diced

• 4 spicy chillies, diced (for medium spice)

• 480g kidney beans (drained)

• 1 tbsp paprika

• 2 tsp cumin

• salt and pepper

For the cornbread:

• 125g plain flour

• 125g cornmeal

• 115g unsalted butter, melted

• 2 medium eggs, beaten lightly

• 250ml buttermilk

• 1 chilli, diced

• 1/2 tsp baking powder

• 150g cheddar cheese, grated

Directions

1. Heat a pan with a little cooking oil and fry of the onion and beef mince until the mince has browned

2. Transfer beef and onion into the slow cooker, mix in the rest of the ingredients, spices and season with salt and pepper (it will look very watery but the lentils will soak this all up)

3. Cover with lid and cook for 7 hours on low or 3 hours on high

4. Make the cornbread batter by mixing the flour, cornmeal and pinch of salt in a bowl. In a jug mix the melted butter, eggs, buttermilk, green chilli and baking powder in a jug. Mix the dry and wet ingredients, be careful not to overmix.

5. Top the chilli with the cornbread batter and sprinkle the cheese over the top and cook on low for 1 hour or 30 mins on high, you can finish it off in the oven for 15 mins if you want a crispy top.

6. Serve with your choice of side and optional extras!