Chipotle Chilli Beef Cobbler
TM6 TM5

Chipotle Chilli Beef Cobbler

4.6 (37 ratings)

Ingredients

Chipotle Chilli Beef

  • 5 garlic cloves
  • 1 fresh red chilli, halved, deseeded if desired
  • 100 g onions, quartered
  • 30 g olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 1 tsp fine sea salt
  • 30 g tomato purée
  • 30 - 50 g chipotle paste, to taste
  • 750 g beef, roasting joint, fat removed, cut in pieces (2 cm)
  • 350 g water
  • 1 beef stock cube (for 0.5 l), crumbled
    or 1 heaped tsp beef stock paste, homemade
  • 1 tsp cornflour
  • 180 g roasted red peppers, preserved (approx. 2-3 peppers), sliced (1 cm)
  • 240 g tinned kidney beans, rinsed, drained (1 x 400 g tin)
  • 120 g tinned black beans, rinsed, drained

Cobbler Topping

  • 160 g Cheddar cheese, cut in pieces (2 cm)
  • 25 g unsalted butter, diced
  • 1 medium egg
  • 20 g olive oil
  • 170 g milk
  • 200 g plain flour
  • 90 g polenta
  • 1 Tbsp baking powder
  • 1 ½ Tbsp light brown sugar
  • 1 Tbsp garlic powder
  • ¼ tsp dried chilli flakes
  • 1 ½ tsp fine sea salt
  • fresh coriander leaves, for garnishing
  • sour cream, for serving

Nutrition
per 1 portion
Calories
2937 kJ / 701 kcal
Protein
49 g
Carbohydrates
56 g
Fat
29 g
Saturated fat
13 g
Sodium
1627 mg

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