Southern Style Slow Cooker Beef Chilli with Cornbread Topping

deliciousmagazine.co.uk

Dea For Health

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 Next Time)

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)

subheading: For the cornbread topping:

500ml buttermilk

225g polenta

160g plain flour

130g grated cheddar

½ bunch finely chopped coriander

1½ tbsp baking powder

subheading: You’ll also need:

Slow cooker or flameproof casserole

Directions at deliciousmagazine.co.uk

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