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Chilli Stuffed Garlic Bread
8 Hearty Chili Dishes To Savor This Fall
for 4 servings
10 oz lean beef
1 onion, chopped
4 cloves garlic, crushed
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon plain flour
1 ¼ cups beef stock
½ can canned chopped tomato
½ can canned kidney bean, rinsed and drained
2 tablespoons tomato puree
1 teaspoon dried oregano
½ teaspoon salt
1 bay leaf
1 crusty baguette
3 ½ tablespoons butter
1 handful fresh parsley, roughly chopped
½ cup cheddar cheese
, finely grated
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Estimated values based on one serving size.
In a saucepan, cook the onion and 2 garlic cloves in a little oil.
After a minute or so, add the minced beef, breaking it up with a spoon.
When the mince has browned, stir in the chilli powder, cumin, ground coriander, and the plain flour.
Stir in the beef stock, tomatoes, tomato purée, kidney beans, oregano, and salt.
Place a bay leaf into the mixture, loosely cover and simmer for 30-45 minutes, stirring occasionally. Allow to cool some so you don’t burn yourself during the next bit!
Preheat the oven to 200°C (400°F).
Top and tail the baguette, then cut it into 3-4 equal rolls.
Hollow out each roll, allowing a thin border of bread around the outside.
Stuff each roll with chili using a teaspoon. Try to really fill them up.
Make the garlic butter by stirring in 2 cloves of crushed garlic and a handful of parsley into the melted butter.
Coat each stuffed roll with a generous helping of garlic butter. Top with a healthy portion of finely grated cheddar.
Bake in the centre of the preheated oven for 10-12 minutes, until the cheese is bubbly and melted.