Cheesy Toasted-Top Chilli Con Carne

Prep Time
Cook Time
1h 10m
Ready In

"Loves cheese and a good chilli and this one from Super Food Ideas August'16 sound like a good one."

Original recipe yields 6 servings


  • 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

Step 1

Preheat oven to 220C/200C fan forced.

Step 2

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.

Step 3

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.

Step 4

Remove and discard bay leaves from chilli con-carne.

Step 5

Sprinkle with 1/3 cup of the cheese.

Step 6

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.

Step 7

Transfer to oven and bake for 20 to 25 minutes or until cheese is golden and chilli is bubbling around the sides.

Step 8

Sprinkle with extra oregano and serve.

Tips & Variations

No special items needed.