One pot chili con carne with polenta cobbler crust

Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 3 -4 servings
Author Adore Foods


  • Chili con carne ingredients
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 2 JalapeƱo 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


  1. 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.
  2. 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.
  3. Preheat the oven to 400F/ 200C.
  4. 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.

Recipe Notes

This recipe was slightly adapted from Delicious UK magazine, November 2011 issue