Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
Aug 10, 2019 2 min read

Beef and mushroom chilli with sweatcorn cornbread muffins

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This year I’ve had more success than last year growing chillis, so it was high time I made a chilli with them. I also managed to grow a tonne of herbs, so I thought I’d make use of them too.

The traditional accompaniment to chilli (not that this is a real chilli, my Texan friends would turn their noses up at it) is cornbread. These cornbread muffins are fully of roasted corn and hefty.

You will need

For the chilli

  • Diced beef steak, aboutt 300g, shaken in plain flour
  • An equal volume of mushrooms, quartered
  • A heaped teaspoon of blackpepper corns roughly ground
  • A heaped teaspoon of cumin seeds roughly ground
  • A heaped teaspoon of tomato paste
  • A heaped teaspoon of english mustard (I was having a use up)
  • About 200ml of beer
  • A tin of blackbeans
  • A big handful of mixed herbs - I had marjoram and thyme
  • A clove of garlic
  • Chillis (I used 3 long cayenne)

Cornbread muffins

  • 140g of self-raising flour and polenta mixed (roughly half and half)
  • 200ml of buttermilk
  • An egg
  • A good pinch of salt
  • A sweeatcorn
  • A tablespoon of butter, melted
  • A handful of grated strong cheddar
  • A tablespoon of maple syrup or honey


The chilli

  • Brown the beef in oil in a heavy based casserole dish on a hgh heat
  • Add the cumin, blackpepper and galic clove
  • Sizzle a bit, add the mushrooms and turn the heat down
  • Keep everything moving until the mushroom have cooked though and tarted to release their liquid
  • Add the rest of the ingrediants, give it a good stir, turn the heat down and pop a lid on
  • Simmer on a low heat for an hour or two making sure it doesn’t go dry.
  • Best left to go cold and reheated as the muffins are in the oven

The muffins

  • Pop the oven on 200oC
  • Pop the grill on high
  • Stick the corn under grill, keep turning until it nicely blackened on all sides
  • Pour a little butter into each hole in the muffin tin (I have a 6 hole muffin tray)
  • Whisk all the other ingrediants (it’s surprisingly liquid)
  • Slice the corn off the cob and and stir through the batter
  • Split the batter between the muffin holes and bake for about 20 minutes or until slightly risen and golden on the top


I’m shattered, pictures over words.

Sizzling in the pan Fresh from the oven GET IN MY FACE