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Chipotle Chilli Beef Cobbler

Chipotle Chilli Beef Cobbler
4.6 66 rating
Prep. 45 min
Total 2 h 10 min
6 portions
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Ingredients

Chipotle Chilli Beef
  • garlic cloves
    5
  • fresh red chilli halved, deseeded if desired
    1
  • onions quartered
    100 g
  • olive oil
    30 g
  • smoked paprika
    1 tsp
  • ground coriander
    1 tsp
  • ground cumin
    1 tsp
  • ground cinnamon
    ½ tsp
  • fine sea salt
    1 tsp
  • tomato purée
    30 g
  • chipotle paste to taste
    30 - 50 g
  • beef roasting joint, fat removed, cut in pieces (2 cm)
    750 g
  • water
    350 g
  • beef stock cube (for 0.5 l) crumbled
    1
    1 heaped tsp beef stock paste, homemade
  • cornflour
    1 tsp
  • roasted red peppers, preserved (approx. 2-3 peppers), sliced (1 cm)
    180 g
  • tinned kidney beans rinsed, drained (1 x 400 g tin)
    240 g
  • tinned black beans rinsed, drained
    120 g
Cobbler Topping
  • Cheddar cheese cut in pieces (2 cm)
    160 g
  • unsalted butter diced
    25 g
  • medium egg
    1
  • olive oil
    20 g
  • milk
    170 g
  • plain flour
    200 g
  • polenta
    90 g
  • baking powder
    1 Tbsp
  • light brown sugar
    1 ½ Tbsp
  • garlic powder
    1 Tbsp
  • dried chilli flakes
    ¼ tsp
  • fine sea salt
    1 ½ tsp
  • fresh coriander leaf for garnishing
  • sour cream for serving

Difficulty

medium

Nutrition per 1 portion

Sodium 1627 mg
Protein 49 g
Calories 2937 kJ / 701 kcal
Fat 29 g
Saturated Fat 13 g
Carbohydrates 56 g

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