Cheesy Toasted-Top Chilli Con Carne
October 31, 2016
"Loves cheese and a good chilli and this one from Super Food Ideas August'16 sound like a good one."
- Serving Size: 1 (489.9 g)
- Calories 915.9
- Total Fat - 37.1 g
- Saturated Fat - 15.4 g
- Cholesterol - 150.5 mg
- Sodium - 1559.9 mg
- Total Carbohydrate - 81.3 g
- Dietary Fiber - 14.5 g
- Sugars - 8.3 g
- Protein - 64.9 g
- Calcium - 393.1 mg
- Iron - 10.3 mg
- Vitamin C - 6.2 mg
- Thiamin - 1 mg
Preheat oven to 220C/200C fan forced.
Heat the oil in a large heavy based flameproof casserole dish over medium high heat and add mince and cook, breaking up lumps with a wooden spoon for 6 minutes or until browned.
Add onion, celery, carrot, oregano, bay leaves and chillies to dish and cook for 5 minutes or until vegetables have just softened and add the seasoning and stir to combine and then add salsa and stock and bring to a simmer and then reduce heat to medium and simmer uncovered, for 5 minutes or until mixture thickens slightly and then add beans and cook for a further 5 minutes or until beans are heated through and season with salt and pepper to taste.
Remove and discard bay leaves from chilli con-carne.
Sprinkle with 1/3 cup of the cheese.
Spread one side of the bread slices with butter and arrange, butter side up, slightly overlapping, over the chilli and sprinkle bread with remaining cheese.
Transfer to oven and bake for 20 to 25 minutes or until cheese is golden and chilli is bubbling around the sides.
Sprinkle with extra oregano and serve.
Tips & Variations
No special items needed.