About this recipe:After searching on here I haven't found anything too similar. You could swap the sweet potatoes for regular ones but I find a mix of both works well. You can also swap the beef mince to any other, turkey or pork are good low fat options. Slow cooking really helps the flavours develop.
1 tablespoon smoky BBQ sauce (if you like a smoky taste)
1 beef OXO® cube
1 pinch ground cinnamon
For the wedges
2 large potatoes
2 large sweet potatoes
100g mozzarella or Cheddar cheese, grated
1 tablespoon pickled jalapeño chillies
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Method Prep:20min › Cook:7hr › Ready in:7hr20min
If using a slow cooker, add all ingredients for the chilli and stir well. I find browning the mince a draining off the fat makes a leaner chilli but if you're short on time you don't have to do this. Leave on high for 6 to 8 hours.
If you don't have a slow cooker, add all the ingredients to a large casserole dish and cook slow on the hob or in the oven at a very low temperature for 2 to 3 hours, stirring occasionally.
An hour before you're ready to eat, chop the potatoes into evenly sized wedges and drizzle with a little oil. Bake at 200 C / Gas 6 until softened, about 40 minutes.
Remove wedges from oven and ladle hot chilli over top, then top with cheese and jalapeños.
Bake for a further 15 minutes until the wedges are fully cooked and the cheese is golden and bubbling. Serve with salad and soured cream and nachos if liked.
You can make the chilli a day in advance which will make for a tastier meal. Feel free to adjust the spices to your taste. Trust me on the chocolate!