Chili Con Carne Casserole

Summary

Ingredients

• 500 g minced meat, mixed
• 500 g potato (s)
• 1 onion (s) (vegetable onion)
• 1 chilli pepper (s), red
• 300 g carrot (s)
• 1 can kidney beans (425ml)
• 1 can tomato (s), (850 ml)
• 50 g cheese, Gouda
• 150 g crème fraîche
• 2 tablespoons oil
• 1 tablespoon marjoram, dried
• salt and pepper
• Herbs
• Chilli pepper

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Instructions

1. Peel and wash the potatoes, then quarter them if needed. Cook in salted water for 15 min, then drain.
2. Dice the carrots into small pieces. Dice the onion. Core and dice the red chilli pepper. Drain the kidney beans.
3. Heat the oil over medium-high heat. Sear the onions and carrots for 2 min, then add the minced meat. Season with salt, pepper, and dried marjoram. Cook, stirring often, for 10 min until the meat is no longer pink.
4. Add the kidney beans, potatoes, canned tomatoes, and chilli pepper. Reduce heat to medium. Simmer for 2 min, then crumble the tomatoes with a spoon. Simmer for 5 more min. Taste and adjust seasoning, then transfer to a baking dish.
5. Grate the Gouda cheese and sprinkle over the casserole. Bake at 220°C (425°F) for 15-20 min until the cheese is melted and golden.
6. Garnish with fresh herbs and chilli peppers. Serve the crème fraîche on the side.