Cornbread Topped Chili Con Carne

Total Time:
14 hr 30 min
Prep:
30 min
Inactive:
12 hr
Cook:
2 hr

Yield:
up to 20 servings
Level:
Intermediate

Ingredients
  • Chili:
  • 4 tablespoons olive oil
  • 4 onions, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons dried or crushed chili flakes
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 5 cardamom pods, bruised
  • 2 red peppers, seeded and finely diced
  • 3 pounds 4 ounces ground beef
  • 7 cups canned chopped tomatoes
  • 1/2 cup tomato ketchup
  • 1/2 cup tomato puree
  • 1 cup water
  • 2 tablespoons cocoa
  • 3 1/2 cups canned red kidney beans
  • Cornbread:
  • 1 1/2 teaspoons salt
  • 4 cups cornmeal
  • 1/4 cup all-purpose flour
  • 6 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 3 cups buttermilk
  • 4 eggs
  • 2 teaspoons honey
  • 1/4 cup vegetable oil
  • 2 cups grated Cheddar
  • Guacamole, recipe follows
  • Serving suggestion:
  • 2 cups sour cream
  • Ground paprika, for dusting
  • 3 3/4 cups grated Cheddar
  • Special equipment: Very large pan
Directions
Serving suggestion:

Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.

Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.

Preheat the oven to 425 degrees F.

Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.

Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.

Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.

Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.

Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.

Guacamole:

4 ripe avocados, peeled, stoned and chopped

4 scallions, finely chopped

2 limes, juiced

1/4 cup chopped fresh cilantro leaves

Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro.

Divide the sour cream into another 2 bowls, and dust with a little paprika and, into another pair of bowls add the grated Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour cream splodged chili.


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4.2 58
The best chili I've ever made and the only chili my daughter ever asks me to cook. The richness of the flavors melds everything together wonderfully and I think the cocoa really makes this dish. The only thing I don't use is the ketchup, which is simply a taste preference. I usually use cornmeal flour for cornbread so I didn't have any problems with the cornbread portion of the recipe. I think maybe that's something each person just has to work with and adjust according to what they like. item not reviewed by moderator and published
Dreadful! Agree with comments from other reviewer's - it cost a fortune to make and alot of mucking around to try and find cornmeal (an ingred. not often found in Australian supermarkets. Tasteless, dry, the cornbread was like lead - I followed the recipe "to the letter". I thought it would be OK as it came from Nigella but what a mistake! I chucked most of it out item not reviewed by moderator and published
This was AWFUL!!!! I will admit to having made my own chilli as I have made it for years and it is tried and tested, but I love cornbread and so made my chilli and then followed Nigella's recipe for the cornbread and then applying it to the chilli... I was extremely disappointed! Any liquid and juice of the original chilli completely disappeared and the cornbread was dry and every mouthful was difficult... There was no moistness left! :( It was dry cornbread and dry chilli :( Very disappointing! Chilli requires some liquid sauce and I had loads until I applied the cornbread topping. This recipe just doesn't work :( item not reviewed by moderator and published
I tried the chili recipe because the ingredients sounded different than what I usually see in a chili recipe ie cardamom pods. It was quite tasty, but I did add seasonings as the chili cooked. The cornbread was really really dry. I liked that the recipe called for more corn meal than flour, but that might have been the reason it was dry. No one would eat it, especially those who like traditional moist cornbread without cinnamon. item not reviewed by moderator and published
I love this recipe. We make it every year for Super Bowl Sunday. It's so easy because you can make the chili the day before (it's better if you do, then just reheat, mix up the batter, and bake. The spicing is different than most "American" chilis but very delicious and little bit sophisticated. The cocoa makes a huge difference! The only things I change: 1. I add some salt and more red pepper flakes. 2. I drain the fat from the beef after browning. 3. I add a cup of water or tomato puree the second day before I reheat it, otherwise it's dry. item not reviewed by moderator and published
Top of the world!! We loved it. My son made it, very tasty, spicy, just the way we like it. item not reviewed by moderator and published
I made this (a half batch and used less cinnamon because of the reviews. The cornbread topping didn't have much flavor and soaked up a lot of the chili and kind of ruined the dish. I was really looking forward to liking this after seeing Nigella prepare it on TV. Also, the chili was a little bland itself so I added smoked salt and some extra hot sauce and the chili was fairly decent itself. I ended up scooping the cornbread off the top and throwing it out and saved some of the chili for leftovers. I have to say that the quacamole on the chili was quite nice, though. item not reviewed by moderator and published
I made this chili and cornbread for superbowl. The cornbread soaked up a good amount of the chili, so not much left in the bottom of the dutch oven. It did cook through though and we were able to eat it. Very different! I did make the chili again but made the cornbread separate. Very good. item not reviewed by moderator and published
Had a large back yard party with 3 different chili recipes with related cornbreads, toppings, etc. Personnaly, I don't like beans in my chili. HOWEVER< this recipe chili was the top...the most selected for 2nds and 3rds! Hunger in our neighbors and friends got all 3 chili recipes devoured but this one was the top item not reviewed by moderator and published
If you're like me and afraid to try things because they never turn out good, THIS is the recipe for you. Just follow it and you'll have the most amazingly yummy chili. Mine may have tasted unbelievably good because I used my frozen (or fresh) heirloom brandywine and cherokee purple tomatoes I grew in my garden. I also added cayanne pepper and about 3 times the red pepper flakes because I like my chili HOT! I also salt & peppered it to taste (this will aleviate all the "bland" complaints because this chili is NOT bland.). I also didn't make the cornbread because I DON'T like cinnamon. I would not recommend putting cinnamon in cornbread yuck. I also used certified angus beef which was amazing. If u use good ingredients, you'll get good food. The best thing about this recipe is the chocolate! I used Van Hauten Dutch process chocolate from trader joes, but any good choc powder will work. You can't really taste the chocolate but it's a BRILLIANT way to get super yummy comfort food taste and an amazing richness without adding fat. My olive oil was yummy organic cold pressed and organic garlic & ketchup. Like I said, use good ingredients get amazing flavor. The other thing I liked is that it tasted good right after I made it which usually u have to wait a day for it to taste good. I also made my own kidney beans which I soaked over night and cooked for hours til tender I then added them to the chili last and just simmered 10 minutes before serving since they were already fully cooked to creamy tenderness. Enjoy item not reviewed by moderator and published
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? item not reviewed by moderator and published
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! :) item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This was a great recipe and very easy to make. My husband loved it! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
did not like the cornbread topping. Got rather sloppy item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Wonderful recipe, perfect for a cool winter night! item not reviewed by moderator and published
We're in the middle of an ice storm up here in the Panhandle. So, what sounds better than a big pot of chili on the stove? Nothing...that's what. I made it last night, but cut the recipe in half...with adjustments as someone else indicated. I loved the spices, but it just wasn't spicy enough for us. So,couldn't resist the temptation to add salt, chili powder and red pepper flakes. And, please don't tell my fellow Texans about the beans, which is a major no-no in these parts. Personally, I love beans in my chili! Anyway, the flavor dimensions (cocoa, cardamom, coriander, etc.) produce an excellent and delicious chili, unlike any I've made before. I baked the cornbread separately. The cornbread recipe really does complement the flavors in the chili. Merry Christmas and Happy Holidays, y'all! item not reviewed by moderator and published
this recipe has a lot of great flavors. the sweetness of the chili was a treat I was on a last minute schedule so I used a boxed corn bread mix which turned out to work just as well. Thank you Nigella. item not reviewed by moderator and published
This was delicious, and it makes tons. I love Nigella!!! My dream would be to see her on the Food Network every day. She is beautiful, intensly interesting to watch, and she is a wonderful cook! What's more to love?! item not reviewed by moderator and published
I am so happy to see Nigella on TV again!!!! I just wish she was on more, once a week is not enough. I havn't tried this recipe yet, but I am going to make it this weekend. item not reviewed by moderator and published
My wife made this recipe for my birthday and man, am I still savouring it. Easy to make, feeds an army, and leaves everyone full. Nigella delivers! item not reviewed by moderator and published
This chili made it worth the effort to prepare it. It was wonderful. item not reviewed by moderator and published
I halved the recipe since I have a small family. Husband LOVED it and loves that I make creative dishes for dinner-really liked cornbread topping. loved all the spices and cocoa added that special something. Thanks for coming to the Food Network Nigella, we have been waiting for you. Your fans love your style of cooking! item not reviewed by moderator and published
I made this for a large gathering. Everyone loved this chili, thought it was perfect. I can only do mild salsa, so the chili was a bit too much for me. No one really cared for the cornbread being on top of the chile. While I totally understood the flavor combinations, with the cocoa in the chili and the cinnamon in the cornbread (the smell was heavenly), the cinnamon-flavored cornbread, as on guest said, would be great served warm with a little butter and a cup of coffee. item not reviewed by moderator and published
This chili was quite tasty and different from the chilis our household typically makes. The spices in it really created a warmth not found in most chilis that defer to their spiciness for the warmth, whereas this was a very rich warmth like curling up with your favorite blanket on the couch. Add the flavours of the cornbread on top and it makes for an absolutely divine relaxed dinner experience. Also very easy to make and can be made in advance for having more time to spend with dinner guests. Best for a very casual get-together though. item not reviewed by moderator and published
I made this yesterday, attempting to halve it myself, and while it turned out pretty well, I was guessing at some of the quantities (somehow it feels like just cutting each ingredient quantity in half wouldn't work perfectly - like there are some spices or liquids that might need to be brought up or down). The result was a tasty chili with not enough heat (so, next time, more chili flakes!). I also ended up using a cornbread mix for the topping to save time, and it worked just fine. Even cutting this recipe in half, however, makes such a giant pot that my husband & I will be eating off it for a week! I now wish I'd invited people over! item not reviewed by moderator and published
This sounded like an interesting variation on chile, which is a favorite of my family. However, the chocolate made the chili taste wierd, not at all like a mole sauce as I expected. The topping tasted like thick, disgusting paste, as it sopped up the sauce from the chili, but didn't brown or rise as I expected cornbread to. For a few years, I've been making Nigella's Babycakes recipe (like Lava Cakes), which has also become a family favorite. But after this main dish disaster, I might just stick to her desserts. item not reviewed by moderator and published
I've liked Nigella's cookbooks for a while, and so I was really excited for her show. So I tried it. It was HUGE, but delish. item not reviewed by moderator and published
I enjoyed the unique taste of the chili with the unusual chili spices VERY much, however, the cornbread topping really ruined it for us. As others have mentioned, it soaked up every last bit of liquid in the chili and left the chili extremely dry! I agree the chili on its own with bread on the side would be wonderful and I plan to do this in the future. Welcome to Nigella... I wish she was on every day! item not reviewed by moderator and published
I have made this chili a couple of times already; the meat and vegetarian one, and I have to say how delicious it is!! I agree about reducing the amount of cornbread, but I may just leave it as it is and cook the chili in a deep pot like Nigella did! I love Feast and this companion series is turning out to be just a joy to watch! Having all of Nigella's books, this show is just a delight to tune into every week! And her Living Kitchen products are just awesome! I have the spoons someone mentioned on here; they are beautiful, and the Pinch spoon is just the cutest! Viva la Nigella! item not reviewed by moderator and published
I am so happy she is on Food network, She is wonderful and her recipes are great!!!!!!!!!!!!! item not reviewed by moderator and published
Easy to make, too. item not reviewed by moderator and published
I was so excited to hear about Nigella coming to foodtv. I've seen her countless times on Style. Although the filming on foodtv is not as ethereal as on style, I look forward with anticipation to her shows. I haven't tried this recipe, but fully intend to. For that one reviewer who thought she was "uppity" .... get real! This person has obviously never watched Nigella in action: both cooking and eating con gusto! Welcome Nigella and good job Food Network! item not reviewed by moderator and published
Delicious new take on chili. The chocolate in the chili gave it a great layer of flavor, and the cinnamon in the corn bread was amazing. Not sweet at all, just sublte in spice. My family loved it. We made it with all the fixings she listed, and the extra lime in her guacamole cut through the spicy flavors very well. Wonderful dish! item not reviewed by moderator and published
Growing up my favorite dinner that my father could make was Chili. I have always loved trying out every kind of chili there is out there. When I had heard of Nigella Feasts I was immediately interested to watch and much to my surprised delight the first receipe she offers is Chili. So as I'm watching the show I try following her receipe and making it. Joy of JOYS! This Chili is warm and comforting with a perfect hot and spicy blend of flavors. Even the Cornbread topping adds a sweet tang to the burn of the spices. You must try this receipe if you're as fond of Chili as I am. item not reviewed by moderator and published
Have not made these dishes as of yet, but I certainly will. She was a breath of fresh air and very charming too. I loved it when she licked the spoon and said, don't say you wouldn't...so true!! Thanks FoodNetwork to add a great new face with great new recipes!!! item not reviewed by moderator and published
I liked this, it wasn't wow good but it was yummy. I made a couple of changes, I added a little chili powder for the extra kick. I also did the corn bread seperate because my husband doesn't like cornbread. My kids and husband all loved it. item not reviewed by moderator and published
This was delicious, but I think would up the spices just a tad more. I've never had chili with middle eastern spices like cardamom & coriander, and it was really good. But I wanted to taste just a hint more so I'd probably increase them a tad next time. I didn't do the cornbread topping which I'm sure was delicious! Will do it next time. item not reviewed by moderator and published
Welcome Nigella, I've watched you since you're on Oxygen, then E!. It's about time you join the food network. WELCOME!! Love this recipe, less mess, & the chilli is delicious. I'd agree w/ previous comments to use less of the cornbread topping. But, other than that, it's define... item not reviewed by moderator and published
I was so glad when I heard Nigella was coming to food network. The chili ended up tasting really good but I did add a little extra crushed red pepper all long with some chili powder. The only thing I would do differently for next time is only add about half is much cornbread on top because the corn bread ended up soaking up all of the chili or I would just make some corn bread on the side. item not reviewed by moderator and published
I'm rating the recipe on the contents of ingredients, the ease or preparation, and the flavor, not my perception of the hosts personality or ego. In all fairness, I thought Nigella was very down to earth. Great show! item not reviewed by moderator and published
First of all let me start by saying that I haven't actually made this Chili recipe but I'm giving 5 stars to the Food Network for FINALLY having a show with Nigella Lawson!!! Hoooray! item not reviewed by moderator and published
First of all, I am so glad Nigella has come to the Food Network. I love HOW she cooks and WHAT she cooks! Secondly, I made this chili right after I saw her 1st show and it was delicious. My fiance loved it, too. We'll definitely be making it again! item not reviewed by moderator and published
I am so HAPPY Nigella is on Food Network! I LOVE her, her show and her recipes. This is wonderful, comfortable, relaxing chili. Nigella, I hope to see you on Food Network for a LONG time! Thank you~ item not reviewed by moderator and published

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