Oh dear, this is what happens when you fancy making some con queso dip and need to make some beef chilli for dinner!
The trick with this is having the oven low and slow so the cheese in the chilli doesn’t stick to the pan. Leftovers freeze well, in fact I always make double for the leftovers, just again, re heat very gently in the oven.
50mls olive oil
1 onion, diced
2-3 cloves garlic, finely sliced
2 jalapeño chillies, deseeded and finely diced
1 tablespoon ground coriander
2 teaspoons ground cumin
2 chipotle chillies in adobe sauce
600g minced beef
400g tin chopped tomatoes
350mls sour cream
300g Cheddar cheese
420g tin kidney beans, drained and rinsed
Salt and pepper
Preheat the oven to 140 degrees Centigrade.
In and oven proof pan, with a lid, heat the oil over a medium heat.
Add the onion, garlic and jalapeño chilli, cook until the onion is soft.
Add the coriander, cumin, chipotle chilli with adobe sauce and beef, increase the heat to high and brown the beef.
Add the tomatoes, sour cream, cheese and milk, stir well and season.
Cover the pan with a piece of baking parchment and the lid, pop in the oven.
Cook for 3 hours, add the beans and cook for a further hour, covered.