Chilli con carne with corn dumplings
The Australian Women's Weekly August 2006
Chilli con carne with corn dumplings
Chilli con carne with corn dumplings
INGREDIENTS
2 tablespoons olive oil
1.5kg chuck steak, cut into 4cm cubes
2 medium (300g) brown onions, chopped
2 cloves garlic, crushed
1 large (350g) green capsicum, chopped
2 teaspoons sweet paprika
2 teaspoons ground cumin
2 teaspoons chilli powder
2 x 400g cans whole peeled tomatoes
2 tablespoons tomato paste
1 cup (250ml) beef stock
400g can red kidney beans, rinsed, drained
salt
Corn dumplings
½ cup (75g) self-raising flour
½ cup (85g) polenta
50g butter, chopped
1 egg, beaten lightly
¼ cup (30g) coarsely grated cheddar cheese
¼ cup chopped fresh coriander
130g can corn kernels, drained
1 tablespoon milk, approximately
METHOD
Heat half the oil in a large flameproof pan or casserole. Cook steak, in batches, until browned all over. Remove from pan. Heat remaining oil in same pan; cook onion, garlic and capsicum, stirring, until vegetables soften.
Add spices to pan; cook, stirring until fragrant. Return steak to pan with undrained tomatoes, paste and stock; bring to the boil. Reduce heat; simmer, covered, for 2½ hours or until tender.
Shred a quarter of the steak coarsely with 2 forks. Return to the pan with kidney beans. Season to taste with salt. If sauce is too liquid, simmer, uncovered, until reduced.
Corn dumplings
Place flour and polenta in a medium bowl; rub in butter. Stir in egg, cheese, coriander, corn and enough milk to make a soft, sticky dough.
Drop level tablespoons of Corn Dumpling mixture, about 2cm apart, on top of steak mixture. Simmer, covered, for about 20 minutes or until the dumplings are cooked through.
Chilli Con Carne suitable to freeze. Not suitable to microwave.
Wine match: Robust, spicy flavours need a similar wine so go for a shiraz.
Photography by Ian Wallace, styling by Marie-Helene Clauzon.
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