Chili Bean Corn Cups
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Lean minced beef||8 Ounce (250 Gram)|
|Ground cumin||2 Teaspoon|
|Chili powder||2 Teaspoon|
|Canned peeled tomatoes||14 Ounce, mashed (Undrained, 440 Gram)|
|Canned red kidney beans||14 Ounce, drained, rinsed (440 Gram)|
|Freshly ground black pepper||To Taste|
|For polenta pastry|
|Butter||6 Ounce (185 Gram)|
|Cream cheese||6 Ounce (185 Gram)|
|Flour||8 Ounce (2 Cups, 250 Gram)|
|Polenta||5 1⁄2 Ounce (1 Cup, 170 Gram)|
1. To make pastry, place butter and cream cheese in a small bowl (a) and mix to combine. Make a ring with flour, polenta and salt; pour the previous mixture into the center and blend together to form a soft dough. Turn dough onto a lightly floured surface (b) and knead until smooth. Divide dough into small balls, press into lightly greased muffin tins (c) and bake at 180° C / 350° F / Gas 4 for 20 minutes or until golden.
2. Heat oil in a frying pan over a medium heat, add onion and garlic and cook, stirring, for 5 minutes or until onion is tender. Add beef, cumin and chili powder and stir-fry for 4-5 minutes or until beef is brown.
3. Stir in tomatoes and beans and bring to the boil. Reduce heat and simmer, stirring occasionally, for 1 hour or until most of the liquid evaporates and mixture is quite dry. Season to taste with black pepper and spoon into hot polenta cups.