Southern-style chilli with cornbread

Southern-style chilli

• 3 dried chipotle chillies
• boiling water, for soaking
• 1 brown onion (approx. 120 g), cut into quarters
• 4 garlic cloves
• 30 g vegetable oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp smoked paprika
• 700 - 800 g beef chuck steak, cut into pieces (3 cm)
• 400 g canned chopped tomatoes
• 100 g red wine
• 1 tbsp Chicken stock paste (see Tips)
• 1 cinnamon quill

Cornbread

• 200 g fine polenta (see Tips)
• 100 g gluten free flour mix (see Tips)
• 30 g caster sugar
• 1 tbsp gluten free baking powder (see Tips)
• ½ tsp salt
• 40 g salted butter, plus extra for greasing
• 250 g full cream milk
• 2 eggs