Method for the Chillie Con Carne

1. Peel and finely chop the onions, garlic, carrots and celery – ensure that everything is approximately the same size.
2. De-stalk, seed and roughly chop the Red peppers.
3. Heat the oil in a large pot on a medium-high heat.
4. Add the chopped veg, chilli powder, cumin, cinnamon, a generous pinch of sea salt and black pepper. Cook until soft, stirring regularly.
5. Add the beef mince to the vegetable mixture.
6. Drain and add the kidney beans and tomatoes.
7. Pick the coriander leaves and set aside. Finely chop the stalks and add them to the pan along with the balsamic vinegar. Season with a generous pinch of sea salt and black pepper.
8. Bring to the boil then reduce the heat to low simmer.
9. Keeping the lid of the pot slightly ajar stirring occasionally for 1 hour, or until the mixture is slightly thickened and reduced.

Method For The Roll

1. Using a Rich’s^® Artisan Bread™ Ciabatta roll, hollow out the middle of the roll.
2. Fill the hollowed roll with chilli con carne, cheese, jalapeño’s and cheddar cheese.
3. Serve as desired.

Hint: Best complimented with an assortment of Mexican inspired toppings as seen on the left.