Chilli Con Carne with Cheesy Toast

Chilli Con Carne with Cheesy Toast

By Lee Hesketh
0:15 To Prep
0:45 To Cook
10 Servings
Average Rating
Difficulty Easy

Great flavoursome family meal. Easy to prepare and cook and economical too!


  • 1.2kg minced beef
  • 2 Onions, diced
  • 2 carrots, scrubbed and diced
  • 1 stalks of celery, finely chopped
  • 1 tblspn fresh oregano, chopped
  • 2 bay leaves
  • 3 fresh chillis
  • 60 gram Chef's Toolbox mexican spice blend
  • 60g Butter
  • 400 g salsa
  • 2 cups beef stock
  • 400 g can of red kidney beans, rinsed and drained
  • 3 cups grated cheese
  • 1 tlbspn Olive oil
  • 1 Pane Di Casa bread
  • 1 carton Sour cream
  • sprinkle salt and pepper to taste

Step 1

Preheat oven to 200 deg (fan forced)

Step 2

Heat oil in the square roaster pan, add mince, cook and break up lumps with a wooden spoon until browned.

Step 3

Add onion, celery, carrots, oregano, bay leaves and chillies. Cook for 5 mins until vegies are softened. Add seasoning and stir to combine. Add salsa and stock, bring to simmer. Reduce heat to medium. Simmer for 5 mins or until mixture thickens slightly. Add beans. Cook for further 5 mins until beans are heated through. Season with salt and pepper.

Step 4

Remove bay leaves. Sprinkle around 1/3 of the cheese over top. Slice and butter the bread and layer on top. Sprinkle the balance of the cheese on top.

Step 5

Place in oven and bake for around 20 to 25 mins (until browned).

Step 6

Once cooked, sprinkle oregano on top and serve with sour cream and serve

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