Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Chilli beef with cornbread dumplings (recipe courtesy of Women’s Weekly)

Ingredients

Chilli beef

1 tablespoon olive oil

1 brown onion (150g), chopped coarsley

800 gram minced beef

3 clove garlic, crushed

2 teaspoon ground cumin

2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

400 gram canned kidney beans, drained, rinsed

800 gram canned diced tomatoes

1 cup (250ml) beef stock

1 cup (250ml) water

1 tablespoon light brown sugar

Cornbread dumplings

1 1/3 cup (200g) self-raising flour

1/3 cup (55g) polenta

1/4 cup (30g) coarsely grated cheddar cheese

1/4 cup (60g) creamed corn

1 egg, beaten lightly

1/2 cup (125ml) milk

Method

Chilli beef with cornbread dumplings

1 - Heat oil in a large saucepan; cook onion, beef, garlic and spices, stirring, until beef is browned.

2 - Add beans and tomatoes to pan with stock, the water and sugar; bring to the boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Season to taste.

3 - Meanwhile, make cornbread dumplings. Combine sifted flour, polenta and cheese in a medium bowl; stir in corn, egg and milk.

4 - Roll level tablespoons of the dumpling mixture into balls and place on top of chilli. Cook, covered, for 15 minutes or until dumplings are cooked.

Luke Grant is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up Chilli beef with cornbread dumplings (recipe courtesy of Women’s Weekly)
Ingredients
Chilli beef
1 tablespoon olive oil
1 brown onion (150g), chopped coarsley
800 gram minced beef
3 clove garlic, crushed
2 teaspoon ground cumin
2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
400 gram canned kidney beans, drained, rinsed
800 gram canned diced tomatoes
1 cup (250ml) beef stock
1 cup (250ml) water
1 tablespoon light brown sugar
Cornbread dumplings
1 1/3 cup (200g) self-raising flour
1/3 cup (55g) polenta
1/4 cup (30g) coarsely grated cheddar cheese
1/4 cup (60g) creamed corn
1 egg, beaten lightly
1/2 cup (125ml) milk
Method
Chilli beef with cornbread dumplings
1 - Heat oil in a large saucepan; cook onion, beef, garlic and spices, stirring, until beef is browned.
2 - Add beans and tomatoes to pan with stock, the water and sugar; bring to the boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Season to taste.
3 - Meanwhile, make cornbread dumplings. Combine sifted flour, polenta and cheese in a medium bowl; stir in corn, egg and milk.
4 - Roll level tablespoons of the dumpling mixture into balls and place on top of chilli. Cook, covered, for 15 minutes or until dumplings are cooked.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

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