Chipotle Beef Chilli Sub
with crispy bacon and cheesy chips
This American style recipe takes much of its inspiration from the United States. Tex-mex favourites beef chilli and chipotle are employed to lend taste and texture. This is a mighty and meaty dish you certainly won't want to miss!
Tags:
Spicy
Allergens:
Milk
•Wheat
•Sulphites
•Soya
Total Time40 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
2 unit(s)
Baguette
(Contains Wheat May be present Milk, Soya)
2 unit(s)
Garlic
50 grams
Grated Cheese
(Contains Milk)
130 grams
Bacon
240 grams
Beef Mince
1 pack(s)
Passata
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
120 grams
Salad Leaves
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Oil
to taste
Butter
½ tsp
Sugar
Nutrition Values
Energy (kJ)5341 kJ
Energy (kcal)1277 kcal
Fat49.9 g
of which saturates22.6 g
Carbohydrate142.4 g
of which sugars24.7 g
Dietary Fiber5.4 g
Protein62.8 g
Cholesterol0 mg
Salt5.94 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (no need to peel).
- Pop onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins.
- Halfway through, toss the chips with the Italian style cheese then return to the oven for the remaining time.
2
- Meanwhile, cut the baguettes lengthways down the middle (don't slice all the way through).
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the bacon until crispy and brown, 3-4 mins on each side.
- Transfer to a plate lined with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
3
- Keep the bacon fat in the pan and return to medium-high heat.
- Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
- Season with salt and pepper. IMPORTANT: Mince is cooked when no longer pink in the middle.
4
- Add the garlic and cook until fragrant, 30 secs.
- Stir in the passata, ½ tsp sugar and 100ml water (double both for 4p)
- Bring to the boil, stirring, then lower the heat slightly and simmer until thickened, 7-8 mins.
- Remove from the heat and stir through the chipotle paste, red wine jus and a knob of butter.
- Taste and season with salt, pepper and sugar if needed.
5
- Move the chips to the bottom shelf of the oven.
- Pop the baguettes onto a separate lined baking tray.
- Spoon as much chilli as you like into each baguette, then top with the grated cheese.
- Cook on the top shelf of the oven until the cheese is melted and bubbling, 2-3 mins.
- Meanwhile, trim the salad leaves, halve lengthways and thinly slice widthways.
6
- When everything is almost ready, toss the salad leaves with the balsamic glaze and a drizzle of oil.
- Crumble the crispy bacon and toss with the chips.
- Plate up the chipotle beef baguettes.
- Serve the cheesy bacon chips and salad alongside.
