
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Chipotle Chilli Beef
- 5 garlic cloves
- 1 fresh red chilli halved, deseeded if desired
- 100 g onions quartered
- 30 g olive oil
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp fine sea salt
- 30 g tomato purée
- 30 - 50 g chipotle paste to taste
- 750 g beef roasting joint, fat removed, cut in pieces (2 cm)
- 350 g water
-
1
beef stock cube (for 0.5 l) crumbled
or 1 heaped tsp beef stock paste, homemade - 1 tsp cornflour
- 180 g roasted red peppers, preserved (approx. 2-3 peppers), sliced (1 cm)
- 240 g tinned kidney beans rinsed, drained (1 x 400 g tin)
- 120 g tinned black beans rinsed, drained
Cobbler Topping
- 160 g Cheddar cheese cut in pieces (2 cm)
- 25 g unsalted butter diced
- 1 medium egg
- 20 g olive oil
- 170 g milk
- 200 g plain flour
- 90 g polenta
- 1 Tbsp baking powder
- 1 ½ Tbsp light brown sugar
- 1 Tbsp garlic powder
- ¼ tsp dried chilli flakes
- 1 ½ tsp fine sea salt
- fresh coriander leaves for garnishing
- sour cream for serving
- Nutrition
- per 1 portion
- Calories
- 701 kcal / 2937 kJ
- Protein
- 49 g
- Fat
- 29 g
- Carbohydrates
- 56 g
- Saturated Fat
- 13 g
- Sodium
- 1627 mg