If you’ve ever had a craving for a meal that’s both comforting and slightly decadent, Nigella Lawson’s Cornbread Topped Chilli Con Carne might just be the answer. It’s one of those dishes that effortlessly marries the heartiness of a classic chilli with the buttery richness of cornbread. Imagine your typical chilli con carne-beef, beans, tomatoes and all those spices that warm you up from the inside out-only this time, it’s crowned with a golden, slightly crumbly cornbread topping that bakes right into the chilli, creating this magical combination of textures.
What makes Nigella’s version stand out is how she elevates the whole concept. The chilli itself is bold and spicy, full of deep, smoky flavors and the cornbread topping is slightly sweet with a touch of cornmeal that contrasts beautifully against the spiciness of the chilli. There’s something so satisfying about digging into the pot and getting a bit of everything. a spoonful of rich, meaty chilli, with a layer of soft, warm cornbread on top. It’s a perfect marriage of comfort food and sophistication.
It’s the kind of dish that’s great for a weeknight dinner but also impressive enough for a weekend gathering. The beauty is in its simplicity. you don’t need to make a thousand different components or spend hours in the kitchen but it still feels like a treat.
Nigella Cornbread Topped Chilli Con Carne Recipe
Ingredients Needed
To make this dish, you’ll need ingredients that are mostly pantry staples, with a few extra touches that give it that Nigella twist.
For The Chilli
- Olive oil: Just enough to sauté the onions and garlic.
- Onion: A medium-sized yellow onion is what you need, finely chopped.
- Garlic: Fresh garlic, minced. It adds that necessary depth of flavor.
- Ground beef: I’ve tried this with both beef and turkey but beef is more traditional and adds a rich, meaty base.
- Canned tomatoes: The heart of any good chilli. Get the whole peeled tomatoes and crush them yourself. trust me, it makes a difference.
- Kidney beans: Canned, drained and rinsed. I’ve swapped these for black beans before in a pinch but kidney beans are more classic.
- Chilli powder: The key to spice and warmth. If you can get your hands on smoked paprika, it’s worth using here for that smoky undertone.
- Ground cumin: For an earthy flavor.
- Sugar: Just a pinch, to balance the acidity of the tomatoes.
- Salt and pepper: To taste.
For The Cornbread Topping
- Cornmeal: This is the cornerstone of cornbread. It gives it that perfect texture and golden color.
- Plain flour: A little bit of all-purpose flour to balance the cornmeal’s texture.
- Baking powder: To make the cornbread rise and stay fluffy.
- Sugar: Adds that slight sweetness to contrast with the chili.
- Salt: Just a pinch but don’t skip it. it helps bring everything together.
- Milk: Whole milk will give you the best texture.
- Egg: A large egg, beaten.
- Butter: Melted, because butter makes everything better.
Equipment Needed
This recipe isn’t complicated when it comes to tools but there are a few essential pieces of equipment that’ll make the process go smoothly.
- Large pot or Dutch oven: This is where you’ll cook the chilli itself. I love using a Dutch oven because it holds heat well and you can transfer it straight into the oven for the final cornbread bake.
- Wooden spoon: For stirring everything together. There’s something about a wooden spoon that just makes stirring feel more satisfying, don’t you think?
- Mixing bowls: One for mixing the cornbread topping ingredients and another for prepping the dry ingredients for the chilli.
- Measuring spoons: To get the spices just right.
- Grater: If you’re grating fresh garlic or zesting something (though Nigella’s recipe doesn’t require zesting, I’ve added it for an extra kick).
- Ovenproof dish: Once your chilli has cooked, you’ll transfer it to a baking dish and top it with the cornbread batter before baking.
Instructions To Make Nigella Lawson’s Cornbread Topped Chilli Con Carne
Making this dish is a bit like getting cozy with your kitchen. there are no rushed steps, just some good stirring and waiting for everything to come together.
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Prepare The Chilli Base
- Heat the olive oil in your large pot over medium heat. Add the chopped onions and garlic and sauté until they’re soft and fragrant. about 5 minutes. There’s something so nostalgic about the smell of onions and garlic cooking together, isn’t there?
- Add the ground beef to the pot. Break it up with your spoon as it cooks, allowing it to brown and release its juices. It takes about 10 minutes, so go ahead and relax while it sizzles.
- Once the beef is browned, stir in the chilli powder, cumin, salt and pepper. Let the spices bloom for about a minute. this helps release their essential oils and really infuses the meat.
- Pour in the canned tomatoes, breaking them up with your spoon. Add the kidney beans, a pinch of sugar and a little extra salt and pepper. Let it simmer for 30 minutes, stirring occasionally. The longer it simmers, the more the flavors deepen. Don’t be afraid to taste and adjust the seasoning if needed.
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Make The Cornbread Topping
- While your chilli simmers away, preheat your oven to 180°C (350°F).
- In a large mixing bowl, whisk together the cornmeal, plain flour, sugar, salt and baking powder.
- In a separate bowl, whisk together the milk, beaten egg and melted butter. Pour this wet mixture into the dry ingredients and stir until just combined. It should be thick but pourable, like a cake batter.
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Assemble And Bake
- Once your chilli has simmered and thickened, taste it again-do you need more salt or maybe a squeeze of lime juice for extra brightness? This is your time to fine-tune.
- Transfer the chilli to a large ovenproof dish. Spread the cornbread batter over the top of the chilli, making sure it’s evenly spread.
- Place the dish in the oven and bake for 30-35 minutes or until the cornbread is golden and cooked through. The cornbread should rise up slightly over the chilli and form a beautiful golden crust.
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Serve And Enjoy
- Once it’s out of the oven, let it cool for a couple of minutes before serving. This dish is best served hot, straight from the oven. You can garnish with sour cream, fresh cilantro or even a bit of grated cheese on top, depending on what you like.
What I Learnt
Making Nigella’s Cornbread Topped Chilli Con Carne taught me a couple of things. First, simplicity is often the best. you don’t need to go overboard with ingredients to create something that feels like a meal you’d want to share with family and friends. The combination of the rich, spicy chilli with the sweet cornbread topping is a reminder that opposites really do attract in the kitchen.
Second, layering flavors matters. Letting the chilli simmer for a while, tasting as you go and adding a pinch of sugar really help round out the sharpness of the tomatoes. The cornbread itself is a perfect contrast but without the right balance in the chilli, it wouldn’t shine as brightly.
Finally, I learned that comfort food doesn’t have to be boring. I’ve made this dish several times now and each time, it feels like I’m eating something more special than your usual chilli. Nigella really knows how to make the everyday extraordinary.
FAQs
Can I Make Nigella’s Cornbread Ahead Of Time?
Absolutely! I love making the cornbread a day in advance. It actually holds up pretty well and just gets better as it sits. Just reheat it in the oven before serving-nice and warm with that crispy edge.
What Can I Use If I Don’t Have Buttermilk For The Cornbread?
Good question! If you’re out of buttermilk, I’ve found that mixing regular milk with a little vinegar (about a tablespoon per cup of milk) works wonders. Let it sit for 5 minutes, and you’re good to go. I’ve used it when I’m too lazy to run to the store and it does the trick!
How Spicy Is Nigella’s Chili Con Carne, And Can I Adjust It?
It’s got a bit of a kick, but nothing too wild. I tend to tweak it depending on my mood! If you want to turn the heat up, add more chili flakes or even a chopped fresh chili. On the flip side, if you want it milder, just cut back on the chili powder and maybe omit the hot sauce. Honestly, it’s super adaptable!
