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Chili Bean Corn Cups

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  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)
  Salt 1 Pinch

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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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