Chilli Con Carne with Cornbread, Sour Cream and Steamed Broccoli

Preheat oven to 200°C. Medium dice brown onion and green capsicum. Drain and rinse the red kidney beans. Cut broccolini into florets. Put a pan of water to boil for step 5.

Heat oil in pan on medium-high heat. Cook onion and capsicum about 4 minutes. Add beef and Mexican spice mix and cook, stir about 3 minutes until browned and fragrant. Add diced tomatoes, stock concentrate, ¹⁄₂ cup water, corn kernels and beans; bring to the boil. Reduce heat and simmer for 15 minutes or until sauce has thickened slightly. Taste and season.

Tip! Add as much as desired, depending on how spicy you'd like the dish to be.

In the meantime, melt the 40gm butter. Place flour and fine polenta in a bowl. Stir in egg, half the tasty cheese, butter and 1 tbsp of milk or water to make a soft, sticky dough. Season with salt to taste.

Tip! You may need a little more milk or water but the mix should not be sloppy, it should drop from the spoon.

Spoon chilli mixture into a small ovenproof dish. a square cake tin or small casserole dish should be perfect. (Note: The corn bread will rise, so use a baking dish allowing for that). Drop tablespoons of corn bread mixture onto the top of the bean mixture. Top with remaining cheese. Bake for 15 - 18 minutes or until browned.

Add broccoli to the boiling water and cook for 4-5 minutes or until tender and cooked to your liking. Drain and season.

Divide chilli bean pie and corn bread between plates. Dollop on sour cream and serve alongside the broccoli and enjoy!

Preheat oven to 200°C. Medium dice brown onion and green capsicum. Drain and rinse the red kidney beans. Cut broccolini into florets. Put a pan of water to boil for step 5.

Heat oil in pan on medium-high heat. Cook onion and capsicum about 4 minutes. Add beef and Mexican spice mix and cook, stir about 3 minutes until browned and fragrant. Add diced tomatoes, stock concentrate, ¹⁄₂ cup water, corn kernels and beans; bring to the boil. Reduce heat and simmer for 15 minutes or until sauce has thickened slightly. Taste and season.

Tip! Add as much as desired, depending on how spicy you'd like the dish to be.

In the meantime, melt the 40gm butter. Place flour and fine polenta in a bowl. Stir in egg, half the tasty cheese, butter and 1 tbsp of milk or water to make a soft, sticky dough. Season with salt to taste.

Tip! You may need a little more milk or water but the mix should not be sloppy, it should drop from the spoon.

Spoon chilli mixture into a small ovenproof dish. a square cake tin or small casserole dish should be perfect. (Note: The corn bread will rise, so use a baking dish allowing for that). Drop tablespoons of corn bread mixture onto the top of the bean mixture. Top with remaining cheese. Bake for 15 - 18 minutes or until browned.

Add broccoli to the boiling water and cook for 4-5 minutes or until tender and cooked to your liking. Drain and season.

Divide chilli bean pie and corn bread between plates. Dollop on sour cream and serve alongside the broccoli and enjoy!