Supplies
- For the chilli
- 2 tbsps olive oil
- 1 onion, finely sliced
- 1 red onion, finely sliced
- 3 garlic cloves, minced
- 1 can chipotles in adobo
- 1 ancho chilli
- 1 tbsp cumin
- 1 tbsp ground coriander
- 1 tbsp Mexican oregano, plus 1 tsp
- 1 tsp hot smoked paprika
- 1 tbsp salt
- 1 kg beef chuck steak/brisket, cut into large chunks
- 2 x 400g tins chopped tomatoes
- 350ml beef stock
- 1 x 400g tin black beans, drained
- 6 slices provolone cheese
- 150g grated mozzarella
- To assemble:
- 4 slices of bread
- 5 tbsp olive oil
- Soured cream, optional
- Guacamole, optional
- Pickled red onions, optional
- Coriander leaves, optional
Steps
- Start by making the chilli: Add the olive oil to a large pot and place over a medium heat. Add the onions and saute for 5 minutes, until translucent. Add the garlic and cook for a further 2 minutes, then add the chipotles, coriander, oregano, paprika and salt and cook for 2 minutes until everything is fragrant and the spices have cooked out. Add the chuck steak and stir to coat in the spices then add the tomatoes and beef stock. Bring everything to the boil then turn down the heat to a simmer and cook for about 1hr 30mins, or until the beef is tender. Using a whisk, break the meat up until there are no large chunks left then add the black beans, stir to combine and cook for a further 30 minutes.
- Pre-heat the oven to 220 C / 200 C fan.
- Place the provolone and mozzarella cheeses on top of the chilli and sprinkle the remaining 1 tsp oregano over the top then place the whole thing into the oven for 20 minutes - until the cheese is golden and bubbling.
- Whilst the chilli is in the oven, heat a pan over a medium-high heat and toast the bread slices.
- When the chilli is ready, spoon large helpings of the chilli onto the toasted bread and top with your choice of topping.