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Chili con Carne With Corn Bread and No Beans

Chili con Carne With Corn Bread and No Beans

A delicious chili con carne recipe with corn bread and no beans: spicy and easy to make, it's a version without beans of the famous and traditional Mexican dish

12 October, 2016
Average: 1.5 (6 votes)


serves for


total time

2 HR 15 MIN


All purpose flour
325 g
Buckwheat flour
75 g
Corn Semolina
350 g
Baking Powder
1 tsp
1 tbsp
1/2 l
50 g
Brown sugar
4 tbsp
3 tbsp
Chili Pepper
2 - 3 red, chopped
2, roughly diced
600 g, mixed minced
2 sticks, diced
2 red, cut into short strips
1, diced
Tomato puree
1 tbsp
2 cloves, crushed
Meat stock
500 ml
2 tsp
1, chopped
Sour cream
200 g
100 g, dark, chopped


How to make chili con carne with corn bread and no beans

For the Corn Bread

Heat the oven to 200°C (180°C in a fan oven), gas 6 and grease a loaf tin with butter and dust with flour.

Mix together the flour and the semolina with the baking powder and the salt.

Add the milk, eggs, butter and sugar and using a hand mixer stir into a smooth dough.

Pour the bread mixture evenly into the loaf tin and bake for 45 minutes until golden brown.

If the bread gets too dark cover with aluminium foil.

Remove from the oven, leave to cool a little in the tin, then knock the bread out of the tin and leave to cool on a wire rack.

For the Chili con Carne

Heat the oil in a pot and fry the chili peppers and the onions.

Add the meat and fry until crumbly.

Stir in the celery, peppers and the carrot and add the tomato puree and the garlic.

Quench with the stock, add the paprika and simmer for 45 minutes, stirring occasionally.

If necessary add a little more liquid.

Add the spring onion and season with salt and ground black pepper.

To serve

Pour the chilli into individual bowls and add a dollop of sour cream to each one.

Sprinkle with dark chocolate and serve the chili con carne (no beans) with the corn bread.

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