- 1 tablespoon olive oil
- 1 brown onion (150g), chopped coarsley
- 800 gram minced beef
- 3 clove garlic, crushed
- 2 teaspoon ground cumin
- 2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 400 gram canned kidney beans, drained, rinsed
- 800 gram canned diced tomatoes
- 1 cup (250ml) beef stock
- 1 cup (250ml) water
- 1 tablespoon light brown sugar
- 1 1/3 cup (200g) self-raising flour
- 1/3 cup (55g) polenta
- 1/4 cup (30g) coarsely grated cheddar cheese
- 1/4 cup (60g) creamed corn
- 1 egg, beaten lightly
- 1/2 cup (125ml) milk
- 1Heat oil in a large saucepan; cook onion, beef, garlic and spices, stirring, until beef is browned.
- 2Add beans and tomatoes to pan with stock, the water and sugar; bring to the boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Season to taste.
- 3Meanwhile, make cornbread dumplings. Combine sifted flour, polenta and cheese in a medium bowl; stir in corn, egg and milk.
- 4Roll level tablespoons of the dumpling mixture into balls and place on top of chilli. Cook, covered, for 15 minutes or until dumplings are cooked.
Use wet hands when rolling the dumplings to stop them sticking. Use a wide saucepan so you have more surface area for the dumplings to cook. To freeze: Complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a large saucepan, then continue from step 3.
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