Chilli Bean Cobbler

Serves 6-8

For the chilli

2kg large chunk brisket

200ml strong coffee

2 ancho chillies, chopped

10g ground cumin

10g smoked paprikas

5g oregano

1 bay leaf

2 onions, diced

1 red chillies, chopped

2 cloves garlic

2 x tins of chopped tomatoes

30g soft dark brown sugar

2 peppers, sliced

3 stalks celery, chopped

1 x 400g tins kidney beans, washed

200ml strong beef stock

225g polenta

225g flour

1 tbs baking powder

50g sugar

1 tsp celery salt

1 tbs chives, chopped

225ml buttermilk, sour cream or yoghurt

Half a bunch coriander, coriander

1 egg

75ml oil

75g 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.

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 180C for about 20 minutes to set.

Serve with sour cream, guacamole and limes.

Recipe from Sunday Brunch