Moondarra Chilli cheddar Texas Chilli bowls

Serves 4

Ingredients

120g Moondarra Club Chilli Cheddar, crumbled

500g good quality beef mince

2 cloves garlic, finely chopped

1 brown onion, finely chopped

1 red capsicum, deseeded and roughly chopped

1 tablespoon extra-virgin olive oil

1 tablespoon Mexican chili powder

1 tablespoon smoked paprika

1.5 teaspoons sea salt

pepper to taste

400g canned cherry tomatoes

1 cup (250mls)tomato passata

1 cup (250ml) beef stock

1 teaspoon raw sugar

400g canned borlotti beans, rinsed and drained

½ avocado , roughly mashed

Sour cream, to serve

Tortilla chips, to serve

METHOD

Heat oil in a heavy- based frying pan over a medium heat and add mince, garlic, onion, capsicum , salt, pepper and spices, cooking for 8-10 minutes until meat is browned and spices are fragrant. Add tomatoes, passata, stock, and sugar and turn heat down to a simmer.

Let simmer for 30 minutes, stirring every so often. Preheat Grill to 200°C. Place 4 oven-proof bowls on a baking tray ladle chilli into each bowl. Crumble Moondarra Chilli Cheddar over each bowl and place tray with bowls onto the higher rack in the oven and grill cheese for 2 minutes or until golden and oozy.

Serve with avocado, sour cream and chips.

Tips:

Can be made the day before.

If you are sensitive to spicy food, cut the Mexican chilli powder down to ½ tablespoon.

You can make this chilli and freeze it into portions , and each portion would make a great topping for nachos as well.