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!
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!
I love recipes that start on the top stove and get finished in the oven 🙂 If you are choosing to cook chicken, meatballs or beef, this cooking process enhances more the flavors.
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 🙂
For polenta cobbler crust, I have used instant polenta, as it cooks in just minutes compared to regular corn grits.
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’
Bon Apetit!
- 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
- 1 tablespoon sundried tomato paste
- 1 tin chopped tomatoes
- 500 ml beef stock warm
- 1 tin pinto beans drained and rinsed
- fresh coriander roughly chopped
- Polenta cobbler topping
- 100 g instant polenta
- 200 g all purpose flour
- 1 tablespoon baking powder
- 100 g grated Parmesan
- 1 medium egg
- 200 ml milk
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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.
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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.
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Preheat the oven to 400F/ 200C.
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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.
This recipe was slightly adapted from Delicious UK magazine, November 2011 issue
Platter Talk says
January 19, 2016 at 8:55 amGreat comfort and convenience food here; our family is going to adore this dish! Thanks so much for sharing!
Munchies and Munchkins says
January 19, 2016 at 9:59 amOh my ….polenta cobbler! This looks so good.
Gloria @ Homemade & Yummy says
January 19, 2016 at 12:40 pmWe love chili…such a comfort food especially in the winter. The polenta topper is a great idea!!
Bella B (xoxoBella) says
January 19, 2016 at 11:49 pmThis looks incredibly tasty! Chili is my favourite comfort food.
Bam's Kitchen says
January 21, 2016 at 6:48 pmThis is a brilliant one pot recipe! I love making corn bread with my chili but to make a polenta cobbler crust is just perfect. It has been much cooler and so damp for weeks in Hong Kong and my boys will just love this recipe. Just pinned! Take care
Sara @ Life's Little Sweets says
January 21, 2016 at 10:57 pmOMG, what a great idea to have a polenta crust on chili, I am pinning this one to try! It looks delicious!
Anne Murphy says
January 24, 2016 at 4:43 pmThe cobbler crust looks wonderful! I’ve4 done something similar with cornbread, but adding cheese brings it up a step.
Judy says
January 24, 2016 at 4:56 pmI love the idea of a topper or crust on chili and I will definitely be trying polenta on top of mine! Real comfort food. thanks so much!
Sharee @ Savory Spicerack says
January 24, 2016 at 8:08 pmI have to try this chili with the polenta crust! I think that crust will take it over the top! Pinned!
Marisa Franca @ All Our Way says
January 25, 2016 at 8:40 amYou won my heart and tummy with the polenta top!! I love polenta. Your recipe sounds and looks delicious — looking forward to making it.
Florentina says
January 26, 2016 at 6:07 pmYou had me at polenta cobbler crust. I need this in my life !
Donna says
January 26, 2016 at 11:40 pmYUM! I love the sound of this polenta cobbler crust – I can imagine it would take the dish to a whole new level! Perfect
Neli @ Delicious Meets Healthy says
February 16, 2016 at 11:56 pmgreat comfort food! My husband would love this recipe!