Perfect midweek dinner recipe, hearty one pot chili con carne with polenta cobbler crust.
Feels like real winter here. I know we’ve been lucky to have a very mild one till now, but secretly I was hoping for more warm days. Part of me is still on a Miami beach, basting in the sun. But, reality kicks in when I am stepping outside.
This weather is just perfect for rich, strongly flavored dishes! Comfort food to its best.
Just have a look to this hearty one pot chili con carne with polenta cobbler crust!
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I had this recipe on my “have to try this” list for ages. I had chili con carne many times before but usually served with rice or tortilla. You know, the traditional Mexican way. Polenta cobbler crust takes this recipe to a totally new level of deliciousness 🙂 If you love polenta, this recipe is not be be missed or postponed. You will absolutely love it!
This recipe for chili con carne is a delicious blend of beef mince, tomatoes, beans, chili, paprika, cumin and dried oregano. The depth and the flavor of all these ingredients define this one pot chili con carne with polenta cobbler crust recipe as insanely good 🙂
It doesn’t take too long (less than 1 hour and 30 minutes cooking and baking time) to get it ready and have it on your midweek dinner table. If you have more time up your sleeve, the better it will get. Cooking it on the top stove for up to two hours will enhance more the flavors. Also, chili con carne always tastes better reheated the following day…just saying’
- Chili con carne ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 Jalapeño chili, seeds removed and diced
- 1 lb./ 500g beef mince
- 1tablespoon sundried tomato paste
- 1 tin chopped tomatoes
- 500ml beef stock, warm
- 1 tin pinto beans, drained and rinsed
- fresh coriander, roughly chopped
- Polenta cobbler topping
- 100g instant polenta
- 200g all purpose flour
- 1 tablespoon baking powder
- 100g grated Parmesan
- 1 medium egg
- 200ml milk
- Heat olive oil in a skillet, add chopped onion and garlic and saute over a low-medium heat, stirring, for 5 minutes, until the onion has softened. Add dried spices and fresh diced chili. Cook, stirring, for a couple more minutes. Add the beef mince, season with salt and pepper, turn up the heat, then saute for 5 minutes to brown, breaking it up with a wooden spoon.
- Stir in the sundried tomato paste, then pour over the chopped tomatoes and beef stock. Bring to a simmer, lower the heat, cover and simmer for 45 minutes, stirring occasionally. Remove the lid and stir through the pinto beans and fresh coriander. Season to taste.
- Preheat the oven to 400F/ 200C.
- Make polenta cobbler topping by mixing the polenta, flour, baking powder, salt and cheese in a bowl. Add the egg with the milk, then stir through the dry ingredients until combined. Dollop spoonfuls onto the chili, around the edge of the skillet/ dutch oven/ casserole. Bake for 15 minutes just until the cobbler becomes golden. Remove from the oven and serve warm.