Chilli Beef Pots with Cheese
35 minutes
Making chilli beef in individual dishes topped with melting cheese turns a simple supper into a real treat. Serve with a crisp green salad.
Zoë Harpham
1 person made this
Ingredients
Serves: 4
- 500 g lean minced beef
- 1 large onion, finely chopped
- 1 large green or red capsicum, seeded and finely chopped
- 2 large garlic cloves, crushed
- 400 g tin chopped tomatoes
- 150 ml beef stock
- 420 g tin red kidney beans, drained and rinsed
- ½ teaspoon chilli powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- salt and freshly ground black pepper
- ½ cup grated mature cheddar
- To serve
- sour cream
- diced avocado
- chopped fresh coriander leaves
- soft flour tortillas, warmed
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Put the minced beef in a large, dry frying pan and cook for 4–5 minutes over a moderate heat until browned.
- Add the onion, capsicum and garlic and cook for a further 5 minutes until the onion is softened. Stir in the tomatoes, stock, beans and spices. Bring to the boil, then reduce the heat and simmer for 20 minutes. Season to taste.
- Preheat a grill to a moderate heat. Divide the chilli beef among four individual heatproof bowls or spoon into a large 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.)
- If you like, serve topped with sour cream, diced avocado and chopped coriander with warmed tortillas on the side.
cook's tips
• For a vegetarian version, omit the beef and use two 420 g tins of red kidney beans and replace the beef stock with vegetable.
• Chilli beef is a useful dish so why not make a double quantity and put some in the freezer. It can be served in warmed tortillas, taco shells or pita bread, piled on baked potatoes or simply with rice.
