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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 January 10, 2008

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    About to make the Chili! I really appreciate the reviews as it gives me a heads up from some of the most impressive people on this site (The Reviewers.

    I consider Nigella to be a "whole" food sorta person (she wants to taste all the components. She sticks to the foundations of food and doesn't really add a lot of seasonings, simple is best. Nigella, being a Brit is likely rather skewed to the UK palette and caters to Brits who have very unique (often fairly bland tastes and ideas on food. We North Americans tend to use way more salt and want our flavours more "married". As with many Nigella recipes I simply use her recipes as a starting point and then season and adjust to my tastes.

    A note on ingredients. The quality in the UK is often very different (some superior and some crap to North American chain stores. Nigella uses "The Best" and she can afford it :

    Just some food for thought.

    Best wishes everyone for a Happy 08!

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  • on October 13, 2007

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    This made a very good chili. I did add more of the spices than called for. I didn't make the cornbread that night because I ran out of time. I did make it last night and served it with the potato soup I made. That is a nice change from the more sweet cornbread. The addition of cinnamon adds that little something to the flavor. Instead of veg. oil I used extra virgin olive oil, that's all I have. It comes fresh from a friend's olive grove in Greece yummy! This is a keeper. Thanks for great ideas.

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  • on August 10, 2007

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    This was a great recipe and very easy to make. My husband loved it!

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  • on August 03, 2007

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    Everybody has had great things to say about this dish everytime I've made it. I, personally, add more spice- hot sauce, etc. I do make the cornbread on the side, for several reasons including that the left-over servings get soggy and don't freeze well. Don't skip the cocoa, it is the not-so-secret-anymore ingredient that will set your chili apart from the mediocre.

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  • on July 22, 2007

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    I love to try differet types of chili: southwestern, Texas, white, Cincinnati, etc. This caught my interest and on a cooler day this past week, I made it for my family. I followed the recipe to a 'T' including the $11.00 bottle of cardamon pods. The chili was uniquely flavored altho very very mild. The cornbread, because I did not have a large enough container, was cooked separately and the chili served over it. I tried really hard to like that cornbread but no one in my family would eat much of it. I am thinking I must have done something wrong....too mild of chili flavors somehow so that the cinnamon bread, rather than enchancing the chili, overpowered it completely.

    Sorry Nigella!

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  • on July 20, 2007

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    Fabulous chili!! I did cut the quantity down by 1/4, since it was just for myself and my husband. It made enough for four generous servings. I used a smaller pot, of course, and cooked it covered, instead of partially covered, on very low heat so it didn't dry out.

    It was really exceptionally tasty.

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  • on July 08, 2007

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    did not like the cornbread topping. Got rather sloppy

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  • on May 25, 2007

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    I found this recipe to be a keeper and have to force myself to make chili any other way! I love the meaty texture and especially love the cardamom pods! I appreciate how many different spices I get to work with after using Nigella's recipes. The cornbread topping (although unique and fun isn't much for taste. It never seems to cook fully through. I have to make it on the side and even still, it's fairly dry. I add some cream corn and an egg white to it and it becomes more moist. Anyway, it is a very good pot of chili!

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  • on February 07, 2007

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    The chili is wonderful and if you add a can of creamed corn to the cornbread then you have a wonderful group meal. It also freezes quite nicely!

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  • on December 20, 2006

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    Wonderful recipe, perfect for a cool winter night!

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