Sausage Chilli Con Carne With Cornbread Muffins
A community recipe by kateaNot tested or verified by Nigella.com
Introduction
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
Serves: 6
For the Sausage Chilli Con Carne
- 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
- 4 ounces sliced chorizo
- 1 large sliced red onion
- 2 cloves chopped garlic
- 1 pound 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
- ¼ pint chicken broth
For the Cornbread Muffins (Makes 12)
- 6 ounces all-purpose flour (or self-raising flour)
- 4 teaspoons baking powder (if using self-raising flour, reduce to 2 teaspoons)
- 6 ounces cornmeal
- 3 ounces granulated sugar
- ¼ teaspoon salt
- 1 egg
- 3 ounces butter
- 9 fluid ounces milk
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Method
Sausage Chilli Con Carne With Cornbread Muffins is a community recipe submitted by katea and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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