Chipotle Chilli Beef Cobbler

Chipotle Chilli Beef

• 5 garlic cloves
• 1 fresh red chilli, halved, deseeded if desired
• 100 g onions, quartered
• 30 g olive oil
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 1 tsp fine sea salt
• 30 g tomato purée
• 30 - 50 g chipotle paste, to taste
• 750 g beef, roasting joint, fat removed, cut in pieces (2 cm)
• 350 g water
• 1 beef stock cube (for 0.5 l), crumbled
  of 1 heaped tsp beef stock paste, homemade
• 1 tsp cornflour
• 180 g roasted red peppers, preserved (approx. 2-3 peppers), sliced (1 cm)
• 240 g tinned kidney beans, rinsed, drained (1 x 400 g tin)
• 120 g tinned black beans, rinsed, drained

Cobbler Topping

• 160 g Cheddar cheese, cut in pieces (2 cm)
• 25 g unsalted butter, diced
• 1 medium egg
• 20 g olive oil
• 170 g milk
• 200 g plain flour
• 90 g polenta
• 1 Tbsp baking powder
• 1 ½ Tbsp light brown sugar
• 1 Tbsp garlic powder
• ¼ tsp dried chilli flakes
• 1 ½ tsp fine sea salt
• fresh coriander leaves, for garnishing
• sour cream, for serving