I recently started a new teaching gig at a community centre I used to work at, teaching a 6 week Inuit stencil printing course! Steve has been picking my daughter up from the babysitters so the first week I made this chilli in the slow cooker so that he could have some dinner when he got to my place. With the addition of the cinnamon it has a unique taste that reminds me a little of Moroccan food. I really like it. Steve thought it was a little too weird for his liking but oh well. I wasn’t home so I didn’t make the polenta cobbler but I have a feeling it would be amazing! Next time Gadget. I forgot to take a pic so this one is from the Delicious Magazine 😦
One-pot chilli with a polenta cobbler crust
1 onion, finely chopped
2 garlic cloves, chopped
1 tsp each ground cumin, ground cinnamon and chilli flakes
1 green chilli, diced
500g beef mince (ground beef)
1 tbsp sun-dried tomato paste
400g tin chopped tomatoes
500ml beef stock, hot
180g tin kidney beans, drained and rinsed
Large bunch of fresh coriander, roughly chopped
For the cobbler topping
100g quick-cook polenta
200g plain flour
1 tbsp baking powder
½ tsp salt
100g finely grated Cheddar
1 medium free-range egg
01.Heat the oil in a flameproof casserole, add the onion and garlic, then cook over a low-medium heat, stirring, until the onion has softened and taken on some colour (about 5 minutes). Add the dried spices and fresh chilli. Cook, stirring, for a couple more minutes. Add the mince, season well, turn up the heat, then fry for 5 minutes to brown, breaking it up with a wooden spoon.
02.Stir in the tomato paste, then pour over the tomatoes and stock. Bring to the boil, then lower the heat, cover and simmer for 45 minutes. Remove the lid, skim off any fat, then stir through the kidney beans and coriander. Season to taste.
03.Preheat the oven to 200°C/fan180°C/gas 6. To make the cobbler topping, mix the polenta, flour, baking powder, salt and cheese in a bowl. Mix the egg with the milk, then stir through the dry ingredients until combined. Dollop spoonfuls onto the chilli, around the edge of the casserole, about 3cm apart. Bake for 15 minutes, then serve.
- Make the chilli up to the end of step 2, let it cool, then put the mix in a sealable container and freeze for up to 3 months. Defrost in the fridge overnight, put into a casserole, simmer over a medium heat for 15 minutes, then continue from step 3.
Nutritional info per serving
For 6 servings
- Calories 566kcals
- Fat 29.5g fat (11.2g saturated)
- Protein 34g
- Carbohydrates 46.2g (6.2g sugars)
- Fibre 5.4g
- Salt 2.1g