Chilli with corn bread

Cornbread

• 40 g extra virgin olive oil plus extra to grease
• 1 tsp dried chilli flakes (optional)
• 125 g cheddar cheese cut into pieces (2 cm)
• 2 sprigs fresh coriander leaves only
• 250 g cornmeal or coarse polenta
• 90 g plain flour
• ½ tsp sea salt
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp ground smoked paprika
• 300 g milk
• 3 eggs
• 60 g frozen corn kernels (see Tips)

Chilli

• 1 brown onion (approx. 150 g), cut into halves
• 1 garlic clove
• 20 g extra virgin olive oil
• 700 g tomato passata
• 50 g tomato paste
• 30 g water
• 1 tbsp Meat stock paste (see Tips)
• 1 tsp dried chilli flakes
• 1 tsp dried oregano
• ⅛ tsp ground cinnamon
• ½ tsp ground cumin
• 1 tsp ground coriander
• 700 g beef mince broken into pieces
• 400 g canned black beans rinsed and drained
• sour cream to serve
• grated cheese to serve
• fresh coriander leaves only, to garnish
• fresh chilli thinly sliced, to garnish (optional)