Sometime back in August (or, July maybe?), I made a list of football food. Dishes I could cook up on Sundays while Mark and I were hanging out and watching the game. I had grand visions of lazy days and indulgent food.

What happened, you ask? Well, we’re Giants fans. I think that explains it well enough.

Still, there were a few things on that list that I couldn’t wait to make – whether we were footballing or not. This is one of them. Chunky, spicy beef topped with cornbread? I don’t think you could dream up a better meal for a chilly fall night.

Chili Braised Beef with Cornbread Dumplings
(slightly adapted from Donna Hay)
Serves 6

For the beef:
2 Tbsp. olive oil
2 lbs. stew beef, cut into bite-sized pieces
Salt and pepper, to taste
1 yellow onion, chopped
2 cloves garlic, crushed
2 tsp. sweet smoked paprika
2 chipotle chilies in adobo
1/4 cup brown sugar
1 Tbsp. tomato paste
1 32 oz. can cherry tomatoes
2 cups beef stock

For the dumplings:
1 1/2 cups flour
1 Tbsp. baking powder
1 cup instant polenta
1 1/2 cups buttermilk
Salt and pepper, to taste
1 cup shredded sharp cheddar
1/2 cup chopped cilantro

Heat 1 tablespoon oil in a large, heavy-based saucepan over high heat. Season the beef with salt and pepper and brown, about three minute, cooking in batches if needed. Remove the beef to a bowl.

Heat the remaining oil in the pan, add the onion and garlic and cook for 5 minutes, or until softened. Add the paprika and chipotle chilies and cook for 1 minute. Return the beef to the pan along with the brown sugar, tomato paste, cherry tomatoes, and stock, and bring to the boil. Reduce heat to low and cover with a tight-fitting lid. Cook for 3–3½ hours or until tender.

Preheat oven 400F degrees.

Place the flour, baking powder, polenta, buttermilk, salt, pepper, cheese and cilantro in a bowl and mix to combine. Spoon onto the beef and bake, uncovered, for 15–20 minutes or until cooked through and golden.