South American Chili with Guacamole Dip

South American Chili with Guacamole Dip

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
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.

To serve with:
A firm Standing Red wine like a Cabernet Sauvignon de Chile: www.monteswines.com

De snellere versie:
Je kunt er ook voor kiezen het cornbread weg te laten

Salud,
Maaike