This chilli con carne is borrowing bits-and-bobs from all over the place. It has the Tex-Mex flavours you'd expect, but with a surprise shepherd's pie-style topping made from Italian polenta. It's a delicious pastiche that has us offering up our bowls for seconds.
Heat oil in an ovenproof frypan over medium-high heat. Add beef, ¼ teaspoon salt flakes and pepper and cook, breaking up with a wooden spoon, for 6–7 minutes or until starting to caramelise. While beef is cooking, continue with step 2.
Grate carrot and celery. Core capsicum and roughly chop into 2cm pieces. Drain and rinse kidney beans. Dissolve stock cube in 125ml (½ cup) boiling water.
Add carrot, celery and capsicum to beef and cook, stirring occasionally, for 3–4 minutes or until vegetables are starting to soften. Stir through smoky cumin and coriander blend and cook for a further 30 seconds or until fragrant. Season with salt and pepper.
Preheat overhead grill to high. Add enchilada sauce, beans and stock to pan and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, for 7–8 minutes or until sauce is reduced. While chilli is cooking, continue with step 5.
Place milk and 500ml (2 cups) water in a saucepan over medium-high heat and bring to just below the boil. Reduce heat to medium-low and pour in polenta in a steady stream, whisking constantly for 1 minute or until thickened. Season with ¼ teaspoon salt and pepper.
Top chilli with polenta and sprinkle with mozzarella. Grill for 5–6 minutes or until golden. Finely slice spring onion and mix with sour cream, salt and pepper. Divide chilli con carne between bowls and top with spring onion sour cream.