Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Chilli beef with cornbread dumplings (recipe courtesy of Women’s Weekly)

Ingredients

Chilli beef

1 tablespoon olive oil

1 brown onion (150g), chopped coarsley

800 gram minced beef

3 clove garlic, crushed

2 teaspoon ground cumin

2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

400 gram canned kidney beans, drained, rinsed

800 gram canned diced tomatoes

1 cup (250ml) beef stock

1 cup (250ml) water

1 tablespoon light brown sugar

Cornbread dumplings

1 1/3 cup (200g) self-raising flour

1/3 cup (55g) polenta

1/4 cup (30g) coarsely grated cheddar cheese

1/4 cup (60g) creamed corn

1 egg, beaten lightly

1/2 cup (125ml) milk

Method

Chilli beef with cornbread dumplings

1 – Heat oil in a large saucepan; cook onion, beef, garlic and spices, stirring, until beef is browned.

2 – Add beans and tomatoes to pan with stock, the water and sugar; bring to the boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Season to taste.

3 – Meanwhile, make cornbread dumplings. Combine sifted flour, polenta and cheese in a medium bowl; stir in corn, egg and milk.

4 – Roll level tablespoons of the dumpling mixture into balls and place on top of chilli. Cook, covered, for 15 minutes or until dumplings are cooked.

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