Chili sin Carne with maize bread

Chili

Maize bread

Heat the olive oil in a large frying pan and braise the onion until soft.
Add the sweet pepper and garlic and cook for another 5 minutes.
Add the spices and the tins of tomato. Bring the sauce to a boil.
Lower the heat, close the lid and let simmer for 30 minutes, stirring occasionally. Add a dash of water in case it gets too dry.
Finally add the lemon zest and juice, jalapeno peppers, beans and the maize and let cook for a while.
Turn off the heat and stir in the chocolate.
Leave the lid on the pan for another 5 minutes and season with salt and pepper. Add the freshly chopped coriander and stir together.
Preheat the oven to 180 degrees Celsius.
Make the batter for the maize bread. Mix together the polenta, flour, baking powder and the salt in a large bowl.
Beat the eggs, buttermilk and butter into a smooth mixture in a separate bowl.
Add to the maize meal mixture, while stirring with a wooden spoon, and stir into a smooth batter.
Take four ovenproof bowls or ramekins and fill them halfway with chilli. Pour the maize bread batter on top.
Bake them in the oven for about 25 minutes or until the bread is done and the chilli is simmering. Serve immediately.