Ingredients

• Chili Con Carne

  • 25 ml Canola Oil
  • 500 g Ground Beef
  • 100 g Onion, diced
  • 1 clove Garlic, minced
  • 75 ml Red Wine
  • 1 tin (16 oz) Chopped Tomatoes
  • 500 ml Beef Stock
  • 1 tin (6 oz) Tomato Paste
  • 2 tbsp Chili Powder
  • 1 tbsp Paprika
  • 1 tsp Oregano
  • 1 tsp Cayenne Pepper
  • ½ tsp Cinnamon
  • To taste Salt & Pepper
  • 1 tin (16 oz) Kidney Beans

• Roasted Street Corn

  • 250 g Corn Kernels
  • 25 ml Extra Virgin Olive Oil
  • 1 tbsp Tajin Seasoning
  • 1 tsp Cumin, ground
  • 50 g Feta Cheese, crumbled

• Cornbread Mini-Muffins

  • 250 ml Flour
  • 250 ml Cornmeal
  • 175 ml Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 250 ml Milk
  • 1 each Egg
  • 75 ml Canola Oil

• Garnishes

  • 100 g Triple Cheese Shred
  • 100 g Swiss Cheese Shred
  • 100 g Feta Cheese, crumbled
  • 50 ml Valentina Hot Sauce
  • 50 ml Sambal Olek Chili Paste
  • 1 each Avocado, diced
  • 1 each Lime, cut into wedges
  • 10 g Cilantro Leaves
  • 2 each Fresno Chillies, thinly sliced (mandolin)
  • 2 each Jalapeno Peppers, thinly sliced (mandolin)
  • 50 g Roasted Street Corn (see recipe above)
  • 25 g Green Onion, sliced
  • 50 g Bacon, cooked and crumbled
  • 6 each Cornbread Mini-Muffins (see recipe above)
  • 100 ml Sour Cream
  • 100 ml Pico di Gallo