A spicy chilli for a chilly day

Yesterday, we went into the Peak District to enjoy the snow. In Manchester, it's getting grey and sludgy, but out in the hills, there is a pure, white, unspoiled blanket of snow. It curves and undulates, creating a bleached, almost desert-like landscape. The sky was a clear, bright blue, and the brilliance of the snow was spectacular. We climbed up Mam Tor, where we could see right out across the hills. Gorgeous.

We got home tired, wet and very, very cold. Tim's scarf had actually frozen in place. So we needed something warming and filling. Chilli it was.

For a long time, I wasn't keen on chilli. Maybe it was the spice, maybe it was the beans. And although I wouldn't say it's my favourite now, it has definitely grown on me.

I also made a cornbread, which is something I have wanted to try making for a while. I saw the packed of cornbread flour in Tesco's, and threw it in to the trolley. It made the chilli a real treat.

Chilli

2 onions
2 cloves garlic
1 tsp dried chilli flakes
1 tsp ground coriander
1 tsp ground cumin
2 cardamom pods, crushed slightly
1 red pepper
500g miced beef
1 tin chopped tomaoes
4 tbsp tomato ketchup
4 tbsp tomato puree
125ml water
1 tbsp cocoa powder
1 red chilli

Chop the onions and fry them gently in some olive oil. Add the garlic and the spices and let it cook for a couple of minutes. Chop the pepper and add to the onion. Add the minced beef, breaking it up in the saucepan. Brown the minced beef and then add the tomatoes, the ketchup, the puree and the water. Bring the mixture to the boil. When it boils, sprinkle over the cocoa powder and stir well.

Leave to simmer for at least an hour. Around 10 minutes before serving, finely chop the red chilli and add to the meat, reserving some to sprinkle on top of the dish.

Serve with rice, and cornbread if you like. Scatter some finely-chopped chilli on top of the meat.

Cornbread

1 egg
125ml yoghurt
2 tbsp oil
30g plain flour
1 tsp bicarbonate of soda
1tsp salt
250g cornmeal

Whisk together the egg, yoghurt and oil. Then sift in the flour, bicarbonate of soda and salt. Finally, fold in the cornmeal. Pour and scrape the mixture into a tin (I used a 20cm round silicone tin, which was perfect) and bake for 25 minutes at 200C.