Chili con Carne with Cornbread Crust and Two Sauces
Chili con carne topped with a cornbread crust and served with two sauces (one paprika-dusted sour cream and cheddar, one folded with guacamole). A Tex-Mex/Mexican-style bake.
Ingredients
| 1.5 tsp | 7.5 ml | salt (for cornbread crust) |
| 650 g | cornmeal | |
| 4 tbsp | 60 ml | wheat flour |
| 6 tsp | 30 ml | baking powder |
| 2 tsp | 10 ml | cinnamon |
| 750 ml | buttermilk | |
| 4 pcs | eggs | |
| 2 tsp | 10 ml | honey |
| 4 tbsp | 60 ml | oil |
| 150 g | cheddar cheese, coarsely grated (for topping) | |
| 500 g | sour cream (for the sauces) | |
| 350 g | grated cheddar cheese (for the sauces) | |
| 4 pcs | ripe avocados | |
| 4 pcs | green onions, white part | |
| 2 pcs | limes, juiced | |
| 3 tbsp | 45 ml | cilantro leaves, finely chopped |
| — | paprika |
Instructions
- Prepare the chili con carne according to the recipe. Let it cool or rest until the next day.
- Cornbread crust: Mix the dry and wet ingredients separately, then combine. Spread over the finished chili con carne. Sprinkle with cheddar and bake for 30 minutes at 220°C.
- Sauce: Mix the sour cream and cheddar cheese. Divide into two parts. Dust one part with paprika. Peel and mash the avocado with a fork; add the lime juice, finely chopped green onion (white part) and cilantro. Fold the resulting guacamole into the second half of the sour cream and cheddar mixture, stirring lightly.