Applications & RecipesAllSavoury

Butternut Chilli (and Malted Cornbread)

Frying the mince with malt extract helps to tenderise it. In the sauce it rounds flavours and improves mouthfeel. In the cornbread, malt extract softens the dough and enhances the lime flavour.
Preparation Time
40 - 60 minutes
Cooking Time
45 minutes
Skill Level
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For the chilli
1 can of mixed beans (in water, drained)
700g chopped tomatoes
120g chopped butternut squash
1 large red onion (sliced)
2 cloves garlic (crushed)
500g beef mince
1 tbsp olive oil
2 tbsp of Malt Extract (for frying)
2 tbsp of Malt Extract (for sauce)
Chilli powder & paprika to taste
(alternatively use 1 packet of mild Chilli Con Carne mix)
150ml water

For the cornbread
190g self-raising flour
250g cornmeal or polenta
85g grated cheese
20g coriander paste
1 red chilli, deseeded & finely chopped
2 eggs lightly whisked
270ml buttermilk
55g melted butter
40g Malt Extract
3tsp of lime juice


For the chilli
In a casserole dish, mix all the ingredients except the oil, mince and malt extract. In a saucepan or frying pan, fry the mince in the oil and malt extract until browned. Add to the casserole dish with all the other ingredients and add lid. Cook in an oven at 180°C for 2 ½ hours.

For the cornbread
Combine all in a bowl and knead to dough which will be quite sticky. Deposit into muffin cases and bake in an oven at 180°C for 20 minutes. Allow to cool slightly before serving.

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