Cornbread Topped Chilli Con Carne

  1. Heat a splash of olive oil in a large oven-safe skillet pan over a medium-high heat and fry the onions and green peppers until they are soft and lightly golden.
  2. Add the minced beef and evenly brown the meat. Stir in the garlic, chilli powder, cumin, ground coriander, origanum and bay leaves and cook for an additional minute.
  3. Pour in the beef stock, kidney beans, tomatoes, tomato paste, sugar and fresh chilli and bring to the boil.
  4. Season with salt and freshly ground black pepper and gently simmer on a low heat for 20 to 30 minutes until the sauce has thickened.
  5. In the meantime, pre-heat the oven to 180°C/350°F.
  6. To make the cornbread topping, add the flour, polenta, baking powder, buttermilk, cheese and fresh coriander sprigs to a large bowl and combine. Season with salt and freshly ground black pepper.
  7. Spoon the cornbread mixture on top of the chilli con carne spreading it with the back of the spoon to cover all the sauce and bake uncovered in the oven for approximately 20 minutes or until cooked through and golden.
  8. Sprinkle fresh coriander leaves over the top and serve whilst hot.


  • 2 tsp ground coriander
  • 1 tsp dried origanum
  • 2 bay leaves
  • 2 cups beef stock
  • 1 400g tinned red kidney beans, drained
  • 1 400g tinned tomatoes
  • 3 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1 fresh chilli, chopped (optional)
  • Salt and freshly ground black pepper
  • Fresh coriander sprigs, for garnish


  • 1 ½ cups flour
  • 1 cup polenta
  • 1 ½ Tbsp baking powder
  • 500ml buttermilk
  • 1 cup mature cheddar cheese, grated
  • 10 fresh coriander sprigs, roughly chopped
  • Salt and freshly ground black pepper
General Info
Prep: 15 min
Cooking: 45 min
Ready In: 1h
Servings: 6 people
Tips & Tricks

A large casserole dish can also be used if you don’t have a skillet pan.