southern style slow cooker beef chilli with cornbread topping

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Southern-style slow cooker beef chilli with cornbread topping

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

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.

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

500ml buttermilk

225g polenta

160g plain flour

130g grated cheddar

½ bunch finely chopped coriander

1½ tbsp baking powder

Directions

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Southern-style slow cooker beef chilli with cornbread topping

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