When it’s cold like today – it is all about slow cooked rich meaty sauces! A little chilli kick is all I need to get warmed up.

Chilli con Carne:

finely chopped onion
1 garlic clove, finely sliced
Pinch of dried chilli flakes, hot paprika powder, ground cumin
500g beef mince
100ml beef stock
1 tablespoon tomato puree
1 tin of chopped tomatoes
1 can of red kidney beans
1 tablespoon dried marjoram
1 tablespoon of dark chocolate

Fry the onion in a little oil
When the onions are starting to colour add the garlic and spices and fry for 1 minute
Add the tomato puree and fry for a further minute
Add the beef and fry
Add the tomatoes, stock, marjoram and chocolate and simmer for further 30 minutes or until the liquid has evaporated
Serve with soured cream and plain boiled long grain rice.

For the cornbread:

200g coarse polenta
70g cup plain flour
1 teaspoons salt
3 teaspoons baking powder
2 eggs
220ml milk
300g creamed corn
120g corn kernels, drained

Preheat oven to 180C
Grease a loaf tin and line with baking paper
Combine polenta, flour, salt and baking powder
In separate bowl combine eggs, milk, creamed corn and corn kernels
Pour the wet mixture into the dry ingredients and combine
Pour into the tin and bake for 40-50 minutes
To test whether the bread is cooked, insert a skewer, which should com out dry