Recipe Details

Ingredients

1. 1/2 iceberg lettuce, leaves chopped
2. 250g small cherry tomatoes
3. 2 tbsp verjuice (see notes)
4. 2 tbsp extra virgin olive oil
5. Nagi's texas chilli
6. 200g pork sausages
7. 2 tbsp vegetable oil
8. 3 garlic cloves, crushed
9. 1 large brown onion, finely chopped
10. 500g lean beef mince
11. 2 large beef stock cubes, crumbled
12. 500ml Mutti Tomato Passata
13. 1/4 cup tomato paste
14. 2 tsp sugar
15. 1 tbsp dried oregano
16. 1 tbsp smoked paprika
17. 2 tsp ground cumin
18. 1 tsp garlic powder
19. 1 tsp onion powder
20. 1 to 2 tsp cayenne pepper
21. 2 x 420g cans red kidney beans, drained
22. Cornbread topping
23. 1/2 cup polenta
24. 1 1/2 cups self-raising flour
25. 1/2 cup white sugar
26. 1/4 tsp salt
27. 125g butter, melted
28. 1 cup creamed corn
29. 1 cup milk
30. 3 eggs

Description

• Step 1

  Squeeze sausage from casings. Discard casings. Heat oil in a large saucepan over high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until golden. Add sausage mince and beef mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned.

• Step 2

  Add 1 1/2 cups water, stock cubes, passata, tomato paste, sugar, oregano, paprika, cumin, garlic powder, onion powder and cayenne pepper. Season with salt and pepper. Stir well. Bring to a simmer. Reduce heat to medium. Simmer gently, stirring occasionally, for 45 minutes, adding extra water if liquid reduces too quickly (chilli should be thick but still saucy when ready). Stir in beans. Add more salt, pepper and cayenne pepper, to taste.

• Step 3

  Preheat oven to 200C/180C fan-forced. Spoon Texas chilli into a greased 2-litre (8-cup-capacity) enamel baking dish.

• Step 4

  Make cornbread topping. Place polenta, flour, sugar and salt in a bowl. Whisk to combine. Make a well. Whisk butter, creamed corn, milk and eggs together in a separate bowl. Add to polenta mixture. Mix with a wooden spoon until just combined (the batter should be fairly loose and pourable). Pour batter over the chilli in dish. Bake for 20 to 25 minutes or until golden and the centre of the topping springs back when touched. Stand for 5 minutes.

• Step 5

  Meanwhile, pile lettuce and cherry tomatoes onto a serving plate. Drizzle with verjuice and oil. Season with salt and pepper. Toss gently. Serve pie with salad.