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.