One-pot chilli with a polenta cobbler crust recipe
This one-pot chilli cobbler recipe is a twist on a classic and should be your go-to comfort food recipe in the cold winter months.
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Cooking tools:
- Dutch oven
- Kitchen scale
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Spoon
- Stove
- Oven
Ingredients
- 2 tbsp olive oil
- 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
- 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
- 100g quick-cook polenta
- 200g plain flour
- 1 tbsp baking powder
- ½ tsp salt
- 100g finely grated Cheddar
- 1 medium free-range egg
- 200ml milk
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