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Cornbread Topped Chili Con Carne Recipe

Cornbread Topped Chili Con Carne

Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

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  • on October 22, 2009

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    I have used a couple of Nigella's recipes but watching her make this chili was not one of my favorites. Did she really use a wooden spoon to stir raw ground beef?

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  • on October 05, 2009

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    This chili was fantastic. I had one guest say "best chili ever" and others say "fantastic". I did add more garlic, 1 more t of cumin and coriander. And, reading other reviews, baked the cornbread seperately (and cut back the cinnamon to 1/2 t due to reviews Also this chili is super easy to make. For the beans, I used 3 rinsed and drained cans of red beans. The only important note is that it does NOT feed 20. I had 14 adults here and ran out before I got a whole bowl. I'd say feeds 10. I even made mac and cheese and had the cornbread, appetizers and dessert, so the 20 servings is off. Even for some who had 2 bowls, they weren't huge bowls. I'll make again and make sure I get a WHOLE bowl! :

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  • on August 30, 2009

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    The chili was too bland and really had a bad taste because of the cinnamon in the cornbread. We were so disappointed, all the money spent, and the time it took to cook, was definitely not worth. We couldn't finish what we put in our bowls and threw the rest away and had a bowl of ice cream topped with fresh blackberries.


    TLK
    Elizabeth, IN
    08-30-09

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  • on February 15, 2009

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    I made this the weekend after the superbow, as it just sounded good ~ and kind of different, but I did not make the cornbread topping. This turned out great! My husband says it's the best he has had, and can't wait to have it again. It has a great consistancy (not too thick, not too soupy. You don't "taste" the cocoa or the ketchup, but I believe they are definitely part of what makes the favor so wonderful. I will make again, and would be proud to take it to a friends or a potluck. Give it a whirl!

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  • on February 08, 2009

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    I also made this for Super Bowl Sunday and since no one asked for seconds, as well as myself, I can safely say it is not a keeper. The chili was lack luster, the cornbread topping overpowered the chili with all the cinnamon it had in it, and most of the chili got absorbed in the cornbread, so there was not much liquid in the chili. I was so disappointed, all the money spent, and the time it took to cook, was definitely not worth. I threw at least half of it away. Don't waste your time or money with this one.

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  • on February 02, 2009

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    We made this as a Super Bowl party dish and really enjoyed it. It wasn't very spicy but the flavor was complex and rich. We baked the cornbread separate since our largest pot - a 6 3/4 US quart Le Creuset - barely could hold the chili. We put the cornbread in a 13 x 9 x 2 inch glass baking dish and baked at the recipe temperature for 20 minutes. Loved the cheesy topping on the bread.

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  • on February 01, 2009

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    This chili was wonderful. My son and I decided to make it after watching Nigella do it. Other than having a bit of trouble finding cardamom pods the ingredients were simple to put together and the recipe is in logical order. We loved the chili and the corn bread topping turned out perfect! Nigella is the bombdigity! I swear she could make a peanut butter and jelly look gourmet!

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  • on January 31, 2009

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    Were all vegetarians in my household. I love turning a classic meat entree into a vege one. I used the texurized soy crumbles by Light Life instead of the meat. These can now be found in any major grocery store. You can use them for meatloafs or meatballs it tastes great. Anyways I used that subsitute and followed the rest of the recipe only I added more tomato paste to get a thicker consistancy.

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  • on January 09, 2009

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    From a brit I take exception and would like to point out to the reviewer a couple of posts ago that said the Brit taste buds were a bit 'bland'. I forgive his ignorance (the UK top favourite dish is tikka masala an "Indian" inspired dish!!.

    Our taste buds are slightly different though, will agree to that. This chili like others have worldwide differences. It may not be your classic Texas style (though there are so many variations to Texas ones for those that love that type this might be too different for them (but give it a try.

    But for those that don't normally love chilli give this a try (I don't love chili could easily give it a miss but the flavours in this are good.
    Instead of some chilis that just love overpowering 'one note heat' from chili powder (yawn, this has a bit of depth and different flavours going on, which do combine well - which I like to say would be more of an intelligent chili (LOL.

    Like any chilli or recipe take this as a base and make it your own (taste and retaste Iike any good cook and adjust the seasoning to your family tastebuds.
    Make it with or without cornbread.

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  • on November 24, 2008

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    This recipe appealed to myself and my husband. We both enjoy cooking. This receipe is very time consuming...we had to shop for many of the ingredients. I will not be making this again. If you want to try it, I suggest seasoning it to your own tastes - it lacks salt and chili powder which I would normally use when making chili. This was incredibly bland. The cornbread hardly has a hint of sweetness and becomes a soggy mess sitting atop the chili. Hope this review helps.

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