Summary

Ingredients

• 200 g round beef
• 1 medium shallot (s)
• 200 g cherry tomato (s)
• 200 g kidney beans
• 40 g corn
• 1 teaspoon Rub (Dry Rub à la Didi medium, recipe in my CK profile)
• 1 teaspoon tomato paste
• 40 g tomato sauce
• 1 tablespoon olive oil
• 1 red pepper
• 1 teaspoon cocoa
• 1 cup espresso
• 5 cannelloni
• 2 slices Gouda, medieval

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Instructions

1. Peel the shallot and cut it into small cubes.
2. Put the olive oil in a saucepan and heat. Fry the shallots in it until they have turned color and are fragrant. Add the minced meat and fry until the liquid has boiled away. Now add the tomato paste and fry. Now add the cherry tomatoes and the tomato sauce. Let everything simmer on the lowest setting for about 1 hour.
3. In the meantime, rinse the kidney beans over a sieve and let them drain. Halve the peppers and remove the kernels with the white skin. Cut the peppers into small pieces.
4. Now add the dry rub, pepperoni, cocoa and espresso to the minced meat mixture and mix in, simmer for another 30 minutes. Now add kidney beans and corn and simmer for another 15 minutes. Let the chili con carne cool down a bit. Fill the cannelloni with part of the mixture. Pour some chili con carne into a baking dish. Place the cannelloni on top and cover with chili con carne.
5. Remove the bark from the gouda slices. Cut a slice of Gouda cheese into cubes and sprinkle the cannelloni with it. Cut the 2nd slice into wide strips and decorate the cannelloni with it.
6. Bake the casserole in a preheated oven at 180 ° C for about 20 minutes.