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1
Peel and finely chop onions and garlic. Heat oil in a very large pan - it has to take every-thing later - and fry onion and garlic until they begin to soften. Add chilli, coriander, cumin and crushed cardamom pods and stir well.
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2
Deseed and finely dice the red peppers, and tip into the spicy onion. Break up ground beef, keep turning it to separate it as the meat browns.
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3
Add chopped tomatoes, kidney beans, ketchup, puree and water. When chilli starts to boil, sprinkle over the cocoa and stir it in. Simmer partially covered for 11/2 hours. At this point you can cool and freeze, or just keep it in the fridge overnight.
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4
Preheat oven to 425u00b0F. Tip the chilli into a large, wide dish or keep in the pan that is ovenproof.
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5
Combine salt, cornmeal, flour, baking powder and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey and oil in a glass measuring cup, and then stir into the dry ingredients.
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6
Pour cornmeal topping over the chilli con carne, or blob it over to cover the top as evenly as possible.
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7
Sprinkle cheese over the top of the cornbread and bake in oven for 30 mins or until the cornbread topping is risen and golden and the chilli underneath is bubbling. Let stand for about 5 mins once out of the oven before cutting the top into squares or slices to serve with a helping of chilli underneath.
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8
Serve with guacamole, some sour cream and a mounded pile of strong grated Cheddar.
