Stick a batch of richly flavoured beef chilli in the slow cooker and this gloriously satisfying cornbread topped masterpiece can be yours at the end of the day.
Got a slow cooker at home? Make sure to check out the rest of our slow cooker recipes here.
Ingredients
- 2kg boneless British beef short rib, shin or cheek, cut into 6cm chunks
- 2 tbsp salt
- 2 tbsp dark brown muscovado sugar
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 2 medium red onions, finely sliced
- 8 garlic cloves, peeled and smashed with a knife
- 3 tbsp chipotle chilli paste (see Tips)
- 3 tbsp tomato purée
- Small bunch coriander, stalks finely chopped, leaves reserved to serve
- 400g tin chopped tomatoes
- 250ml strong black coffee
- 2 tbsp polenta (or use masa harina if you can find it; optional if cooking in the oven)
For the cornbread topping
- For the cornbread topping
- 500ml buttermilk
- 225g polenta
- 160g plain flour
- 130g grated cheddar
- ½ bunch finely chopped coriander
- 1½ tbsp baking powder
You’ll also need
- Slow cooker or flameproof casserole
Method
- Put the beef in a large bowl and toss with the salt, sugar, paprika, cumin, oregano and cinnamon until the meat is well coated in the spice mix (see Tips).
- Put the beef in the bowl of a slow cooker along with the rest of the chilli ingredients, except for the polenta. Give everything a good stir. Put the lid on and cook on high for 4-5 hours, or low for 7-8 hours, until the meat is tender. Roughly shred the meat and add the 2 tbsp polenta, giving the pot a good stir.
- Meanwhile make the cornbread batter. In a large bowl, combine the buttermilk, polenta, plain flour, grated cheddar, coriander, baking powder and a large pinch of salt. Mix well, then set the batter aside to soak for 10 minutes. Dollop the dumpling mix on top of the chilli. Cover and cook for 45 minutes on high or 75 minutes on low.
- Serve the chilli with extra coriander, sour cream and lime accompanied with rice or beans, if you like.
Nutrition
- 537kcals Calories
- 15.1g (6.9g saturated), Fat
- 50.2g Protein
- 48g (9.8g sugars) Carbs
- 4g fibre Fibre
- 3.8g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
This recipe is everything you want for a slow cooker, really easy to put together but rich and filling by the end. The beef is fall apart tender by the end and the cornbread topping is light, creamy and fresh from the coriander. It works so well against the richness of the chilli. Definitely take the time to brown the meat first as it really adds another dimension to the flavour. The recipe is also really easy to scale down.
Leave a comment, question or tip