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.
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.