October 22nd, 2013 by Pie

Halloween Chilli with Cornbread Muffins

Halloween Chilli

I might have to rein myself in. It is coming up to my favourite time of year, Christmas lights, parties and food- and the run up to Halloween is what kicks it all off. You can never be too old for Halloween, at least that’s what I tell myself when I’m squabbling with the ten year old child in Sainsburys over the last witch’s broom in their seasonal section. This is the time of year for sharing, I explain to her. Actually it’s more like the time of year for us all to explode out of our boxes, be daring and fun in the way that only dressing up like a bozo will let you. You can finally break out that twerk that’s been building up in your behind, you can show how down with the pre-schoolers you are by rocking the Despicable Me Minion look or reveal your drug lord tendencies by Walter Whiting your night. Anything goes, it’s Halloween.

And that’s why I’m going to go absolutely crazy and… make a chilli. Yeah, that’s right, I’m doing it, I’m living wild and free. You had better watch out, who knows what freaky business I will get up to next. If it helps I’m making the chilli with my tongue sticking out of my mouth and stirring it with a foam finger. Cornbread muffins in the shape of diddy pumpkins and skeletons though, now that’s rock and roll, just in case you were wondering.

cornbread muffins

 

A vat of hot comforting chilli is just what you need as a standby for pre or post Halloween parties and the cornbread muffins are as quick as a flash to knock up. You are more than welcome to make them in simple 12 hole muffin trays, but let me warn you, they don’t taste the same.

Halloween Chilli with Cornbread Muffins

1 tbsp olive oil
2 onions, chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
1 red pepper, chopped
700g beef mince
3 garlic cloves, crushed
1 tsp sweet hot paprika
1 tsp coriander seeds, dry fried and bashed
¾ tsp ground cinnamon
3 whole dried chillies
1 tbsp fresh thyme leaves
70g coriander including stalks, finely chopped
1 tbsp dark brown sugar
1 tbsp Worcester sauce
1 bottle passata
300g tin of kidney beans
Salt and Pepper – season gently after every step
Sour Cream to serve

Cornbread Muffins
Makes 12

250g cornmeal
1 tsp baking powder
1 tsp bicarbonate of soda
pinch of salt
500ml buttermilk
2 eggs
2 tbsp butter
1 tbsp agave nectar or honey

  1. Heat the olive oil in a large saucepan, when hot add the onions. Cook on a gentle heat for 5 minutes before adding the celery. Continue cooking until the onion starts to caramelise. This should take about 20 minutes.
  2. Add the carrots, red pepper and garlic and stir for about 5 mins until they slightly soften.
  3. Mix the mince into the pan and after about 4 minutes of stirring add all the spices.
  4. Take the tops off the chillies and shake out the seeds and discard. Place the chillies in warm water for about 5 minutes to soften, then remove and chop finely. Add to the pan.
  5. Add the rest of the ingredients to the pan. Fill the empty passata jar halfway with water, put the lid on and give it a good shake so you get all the tomato juice. Add to the pan. Put the lid on the pan and cook on a gentle simmer for about half an hour.
  6. Add the kidney beans and carry on cooking for about 15 minutes.
  7. Once the kidney beans are added you can make the muffins. Preheat the oven to 180°C and butter a muffin tin.
  8. Mix the dry ingredients in one bowl and the wet ingredients in another. Mix the wet ingredients into the dry and combine thoroughly.
  9. Pour the batter into the muffin tin. Bake for 12-15mins.
  10. Remove the muffins from the oven and while they are cooling for a few mins in their tin you can make the glaze. Melt the butter then stir in the agave nectar or honey until they form a syrup.
  11. Remove the muffins from the tin and then over the top of each one pour over the glaze so that it sinks into the warm muffins.
  12. Serve the chilli in deep bowls with a scattering of chopped coriander leaves, a swirl of sour cream and the warm muffins.

 

Halloween Chilli and cornbread muffins

 

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