Cajun Spiced Beef Chilli in a Brioche Bun
with Crispy Bacon, Cheesy Crispy Chips and Baby Leaf Salad
- Milk
- Egg
- Soya
- Wheat
- Cereals containing gluten
- Sulphites
- Celery
- Kamut (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- Barley
- Cereals containing gluten
- May contain traces of allergens
Ingredients
450 grams
Potatoes
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
Brioche Hot Dog Buns
(Contains: Milk, Egg, Soya, Wheat, Cereals containing gluten, Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten, May contain traces of allergens)
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
4 rasher(s)
British Streaky Bacon
240 grams
British Beef Mince
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Halfway through, sprinkle the grated hard Italian style cheese over the chips and toss, then return to the oven for the remaining time.
Meanwhile, slice the buns top down through the middle (but not all the way through).
Peel and grate the garlic (or use a garlic press). Grate the Cheddar.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Keep the bacon fat in the pan and pop back on medium-high heat.
Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic and Cajun style spice mix to the beef. Cook for 30 secs.
Stir in the passata, red wine jus paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, stirring, then turn the heat down slightly and simmer until thickened, 7-8 mins. Taste and season with salt and pepper if needed.
Meanwhile, crumble the crispy bacon.
Pop the buns onto a baking tray and into the oven to warm through, 2-3 mins.
Switch your oven setting to grill and move the chips to the bottom shelf.
Remove the buns from the oven and spoon in as much chilli into each as you'd like, then top with the cheese.
Grill until the cheese is melted and bubbling, 2-3 mins.
Just before everything's ready, toss the salad leaves with the balsamic glaze and a drizzle of olive oil.
Place the Cajun flavoured chilli filled buns onto your plates and sprinkle over the bacon crumble.
Serve the cheesy chips and salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the tasty, flavourful chilli, praising its spiciness and comfort food appeal.
- Ease of prep: Many found the recipe easy to prepare and enjoyable to cook.
- Suggestions: Consider adding kidney beans to the chilli and extra vegetables to the salad for more variety.
- Next-day meals: Leftover chilli works well mixed with pasta for a delicious next-day meal.
- Serving: Some diners found eating from the bun messy; consider serving the chilli separately or using a knife and fork.
