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SAUSAGE CHILLI CON CARNE WITH CORNBREAD MUFFINS

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Serves: 6

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Sounds odd, but this recipe is gorgeous and soooo moreish. It comes from a recipe book I found whilst illegally surfing the internet at work called Just One Pot by Lesley Bareham. I serve it with cornbread muffins. I have made a few adjustments from the original; namely messing about with the spices, replacing the red wine for marsala (only because I didn't have any red wine) and using Cumberland chipolatas. Try it!!!!

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Ingredients

For the sausage chilli con carne

  • 4 oz sliced chorizo
  • 1 large sliced red onion
  • 2 cloves chopped garlic
  • 1 lb sausages (if using normal, chop up into 3 or just use cocktail sausages)
  • 1 tablespoon oil
  • 1 can tinned tomatoes (normal sized can)
  • Marsala (a big slug)
  • lemon juice
  • salt
  • pepper
  • 0.3 pints chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon unsweetened cocoa
  • 1 teaspoon oregano
  • 1 tin kidney beans

For the cornbread muffins (makes 12)

  • 6 oz all-purpose flour (or self-raising flour)
  • 4 teaspoons baking powder (if using self-raising flour, reduce to 2 teaspoons)
  • 6 oz cornmeal
  • 3 oz granulated sugar
  • ¼ teaspoon salt
  • 1 egg
  • 3 oz butter
  • 9 fl oz milk

Method

  1. Pre-heat oven to 190-200 degrees C or 400 degrees F 
  2. In a heavy based casserole pan fry the chorizo over a medium heat until they are slightly crisp and have released some oil. Remove the chorizo to a plate, reserving as much of the oil in the pan as you can. 
  3. Cook the onion and garlic in the spicy red oil adding extra oil as you need it for 10 mins until tender. Remove from the pan and add them to the waiting chorizo to sit. 
  4. Brown the sausages all over. When brown, return the onion mix back to the pan adding all the herbs and spices and cook for one minute. Slosh in the marsala or one glass of red wine and reduce by half. Add the tin of tomatoes and break them up with your spoon. Add the chicken broth and let it cook uncovered over a gentle heat for 20 mins or until the sausages are cooked through. 
  5. Add the kidney beans and cook until they are cooked through. Season to taste with lemon juice, salt and pepper. 
  6. While the chilli is bubbling away, mix together all the dry ingredients for the muffins. Melt the butter and add to the egg and milk, whisking to incorporate in a jug. Incorporate the wet into the dry, mixing until it is only just combined and lumpy. 
  7. Put into muffins tins (If you have flexible ones, don't worry about the paper cases) and cook for 20-25 mins. If you like you can make normal cornbread by pouring this mix into a 20cm square greased tin and cook for 35-40 mins instead. 
  8. Spoon chilli into bowls, dip in cornmeal muffins and try not to eat so fast that you need a breather.

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