Stout Chilli & Cornbread
Weber’s take on chilli con carne is a real classic. The balance of flavours combined with the smoke from the barbecue results in a delicious meal!
Serves: 5 Prep: 1.5 hours BBQ: 4-6 minutes Method: Charcoal bake / gas bake
- 370g plain flour
- 220g cornmeal
- 1 tsp salt
- 4 tsp baking powder
- 110g sugar
- 470ml milk
- 2 free-range eggs
- 110g butter, melted, plus extra for greasing
- Small tin sweet corn kernels drained (or use fresh sweet corn)
- 250g good quality beef mince
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 1 onion, peeled chopped
- 2 garlic cloves, grated
- 1 small medium red chilli, finely chopped
- 2 tsp chilli powder
- 2 tsp oregano
- 2 tsp cumin
- 1 tbsp Worcestershire sauce
- 1 tbsp dark muscavado sugar
- 1 330ml can Mackeson Stout or Guinness
- 1 can tomatoes
- 1 can red kidney beans
- 1 can water
- Weber GBS Wok (Buy Here)
For the cornbread:
- Set up the barbecue for baking (in-direct method). For gas a medium or half way heat, 180°C is perfect.
- In a large bowl, combine all the ingredients together except for the sweet corn kernels. Mix until you have a smooth cake mix consistency, then add the sweet corn.
- Stir to combine thoroughly. Pour into the grease proof paper lined drip pan. Bake (in-direct method) for about 20 minutes.
- The cornbread is ready when it has a golden colour and is springy to the touch. Turn out on a board and allow to cool slightly before slicing.
For the chilli:
- Pre-heat the wok on the barbecue using the Weber® Gourmet BBQ System.
- Add 1 tbsp of vegetable oil to the hot wok and wait until it is smoking before adding the meat.
- Combine the salt and pepper with mince, and then carefully add to the hot wok stirring continuously making sure the mince browns evenly.
- After the mince has coloured well and all liquid produced has evaporated, remove with a serving spoon and put to one side.
- Add 1 tbsp of vegetable oil to the wok followed by the onion, garlic and fresh chilli. Once these have cooked down for a minute add the chilli powder, cumin and oregano and combine.
- Finally add the Mackerson stout ale followed by the canned red kidney beans, chopped tomato, Worcestershire sauce, sugar and extra water.
- Add the mince back into the wok and allow the chilli to simmer for 30 minutes checking it every 10. If it looks dry add a little extra water. If after 30 minutes it looks too wet, keep cooking until the desired thickness is achieved.
- Serve with fresh chopped coriander and grated cheese.