Potato casserole \"chili con carne\"
easy
120 mins
120 mins
Ingredients
- 3 medium-sized onions
- 2 Garlic cloves
- 1/2 red chili pepper or some chili powder
- 500 g mixed mince
- 2 TABLESPOONS oil, 2 Tbsp tomato paste
- 1 heaped tbsp. flour
- 1-2 TEASPOONS clear broth (instant)
- 1 Bay leaf
- 1 can(s) (425 ml) Tomatoes
- 1 can(s) (850 ml) Kidney Beans
- 800 g Potatoes
- 100 g Gouda cheese
Directions
- 1
Peel and chop the onions and garlic. Wash the chilli, remove seeds and cut into fine rings. Fry minced chillies in 1 tbsp. hot oil until crumbly. Fry with onions and garlic for another 5 minutes
- 2
Stir in tomato paste. Dust with flour and sweat. Deglaze with 1/8 l water. Bring to the boil and stir in the stock. Add chili, bay leaf and tomatoes. Bring to the boil, cover and stew for about 20 minutes
- 3
Rinse and drain the beans. Peel, wash and cut potatoes into thick slices. Grate cheese roughly. Add the beans to the mince about 5 minutes before the end of the cooking time
- 4
Grease an ovenproof dish (approx. 2 l capacity) with 1 tbsp. oil. Line the bottom with 1/3 potato slices. Spread half of the minced meat on it, sprinkle half of the cheese on top. Layer 1/3 potatoes on top, spread the rest of the minced meat on top. Finish with the remaining potatoes and sprinkle with the rest of the cheese. Bake in a hot oven (electric cooker: 175 °C / fan oven: 150 °C / gas: level 2) for about 1 hour
- 5
Drink: red country wine
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