Recipe: Mexican Cob Loaf

If you didn’t know, Chili Con Carne and Cob Loaf are a match made in heaven. 

Ingredients

• 1 large cob loaf
• 500g beef mince
• 400g red kidney beans, drained and rinsed
• 1 tsp minced garlic
• 1 medium brown onion
• 1 red capsicum
• 1 tbsp olive oil
• 4 tbsp tomato paste
• 810g tin crushed tomatoes
• 2 beef stock cubes
• 2 tsp sugar

Mexican spice mix

• ½ tsp cayenne pepper
• 1 tbsp paprika
• 2 tbs cumin powder
• 3 tsp onion powder
• 2 tsp dried oregano

Toppings

• Sour cream
• Cheese, grated
• Avocado, diced
• Tortilla or Corn chips of choice

Cookware

Cast Iron Skillet

9 Quart Camp Oven

Method

1. Dice onion & capsicum and set aside for a minute. In a cast iron skillet, heat the oil over medium heat. Add the onion and garlic, cook for one minute then add diced capsicum and cook for a further two minutes.
2. Place skillet over hotter coals & add the minced beef. Break it up with a wooden spoon, until most of the meat has browned off.
3. Add the Mexican spice mix to the beef mixture. Stir & continue cooking until beef has browned through.
4. Add the tomato paste, crushed tomatoes, beans, crushed stock cubes, sugar and half a cup of water to the beef mix. Stir and let it come to a simmer for 20 minutes.
5. Prepare your cob by carefully slicing of the top. Pull the bread out of the middle to create a bowl and set pieces aside. Be sure to leave a few cm's in the bottom to hold the Mexican contents.
6. When you filling is nearly done place your hollow cob and bread pieces onto a trivet in a camp oven to bake. Toast until golden.
7. Place your cob onto a board and fill with Chili Con Carne mix.
8. Top with sour cream, grated cheese, avocado and corn chips!