Chipotle Chilli Beef Cobbler

Chipotle Chilli Beef Cobbler

4.6 71 ratings

Prep. 45 min

Total 2 h 10 min

6 portions

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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UK and Ireland

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