Chilli Bean Cobbler

Chilli Bean Cobbler


This was on Sunday Brunch.  It makes loads so you might want to half the recipe.

Serves 6-8

For the chilli

2 kg large chunk brisket

200 ml strong coffee

2 ancho chillies, chopped

10 g ground cumin

10 g smoked paprikas

5 g oregano

1 bay leaf

2 onions, diced

1 red chillies, chopped

2 cloves garlic

2 x tins of chopped tomatoes

30 g soft dark brown sugar

2 peppers, sliced

3 stalks celery, chopped

1 x 400 g tins kidney beans, washed

200 ml strong beef stock

225 g polenta

225 g flour

1 tbsp baking powder

50 g sugar

1 tsp celery salt

1 tbsp chives, chopped

225 ml buttermilk, sour cream or yoghurt

Half a bunch coriander, chopped

1 egg

75 ml oil

75 g tinned sweetcorn

Soak the anchos in coffee.

Seal the beef by quickly frying it to brown the outside, then remove.

Fry the onion, garlic, chillies for 5 minutes to soften.

Add everything except the beans, stir well and bring gently to the boil.

Half cover and simmer for 2-3 hours until soft.

Stir in the beans.

Divide into 8 individual pie dishes or 1 large dish

To make the cobbler, mix all the dry ingredients together in a bowl.

In a separate bowl whisk the wet ingredients together.

Mix together, but careful not to overwork.

Spoon ‘dollops’ on top of the chilli pots. Cook at Gas 4/180ºC for about 20 minutes to set.

Serve with sour cream, guacamole and limes to taste.