Ingredients

Chilli Beef

• 3 tbsp olive oil
• 500g stewing beef, cut into 2-3 cm pieces
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 3-4 chipotle chillies (fresh, dried or canned), finely chopped (dried ones reconstituted in water, canned removed from sauce)
• 6 fresh or canned green tomatoes (can be replaced with firm red tomatoes), roughly diced
• 1 can chopped plum tomatoes
• 300ml beef or vegetable stock
• 2 tbsp soft brown sugar
• maldon salt or similar flake salt and freshly ground black pepper

Cobbler

• 120g self raising flour
• 100g fine cornmeal or quick cook polenta
• 80g mature cheddar cheese grated
• 3/4 cup buttermilk (substitute with milk with a tsp of lemon juice mixed in and left for 5 minutes)
• 4 tbsp finely chopped coriander
• 1 large green chilli, finely chopped
• maldon salt or similar flake salt and freshly ground black pepper

Method

Chilli Beef

1. Heat the oil in a casserole pan over a moderate high heat. Fry the meat in the oil until just brown remove and set aside.
2. Reduce the heat to moderate sauté the onion until translucent then add the garlic an chillies cook for a further minute. Stir in all the remaining ingredients including the meat and a pinch of seasoning, bring to a strong simmer. Reduce the heat to low, cover the saucepan and leave to slowly simmer for 2 1/2 to 3 hours (dependent on the meat), the meat should be soft and tender and full apart when ready. Season the chilli to taste.

Cobbler

1. Place all the dry ingredients in a bowl, season and stir in the buttermilk until the dough is just combined.
2. Distribute spoonfuls of the dough all over the chilli, leaving a little space between each one. Place in the oven uncovered and leave to cook for 20 minutes so that the dough has risen and is firm and lightly browned. Serve

To Serve

1. Accompany the Chilli Cobbler with a light salad and plenty of sour cream.