Chilli pots with cheese

    Chilli pots with cheese

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    About this recipe: Making this chilli in individual dishes topped with melting cheese turns a simple supper into a real treat. Serve with a crisp green salad.

    Serves: 4 

    • 500g lean minced beef
    • 1 large onion, finely chopped
    • 1 large green or red pepper, seeded
    • and finely chopped
    • 2 large garlic cloves, crushed
    • 400g can chopped tomatoes
    • 150ml beef stock
    • 400g can red kidney beans, drained
    • and rinsed
    • 1/2 tsp chilli powder, or to taste
    • 1/2 tsp ground cumin
    • 1/4 tsp cinnamon
    • 50g mature Cheddar, grated
    • salt and freshly ground black pepper
    • To serve (optional)
    • 4 tbsp soured cream
    • 1 small avocado, stoned and diced
    • 2 tbsp chopped fresh coriander
    • 4 soft flour tortillas, warmed

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Brown the minced beef in a large frying pan, for 4–5 minutes over a medium heat, without adding any fat.
    2. Add the onion, pepper and garlic and cook for a further 5 minutes until the onion is softened. Stir in the tomatoes with their juice, the stock, beans and spices. Bring to the boil, then reduce the heat and simmer for 20 minutes. Season to taste.
    3. Preheat a moderate grill. Divide the chilli among individual heatproof bowls or spoon into one casserole dish. Sprinkle the cheese in a mound in the centre, then grill for about 1 minute until the cheese begins to melt. (Alternatively, ladle the hot chilli into individual bowls and serve immediately, sprinkled with cheese.)
    4. If liked, serve topped with soured cream, diced avocado and chopped coriander with warmed tortillas on the side.


    *For a vegetarian version, omit the beef and use two 400g cans of red kidney beans and vegetable stock.
    *Chilli is a useful dish so why not make up double quantity and put some in the freezer. It can be served in warmed tortillas, taco shells or pitta bread, piled on jacket potatoes or simply with rice.

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