Chipotle Beef Chilli in a Bun and Wedges
with Balsamic Rocket Salad
This Chipotle Beef Chilli in a Bun and Wedges is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
240 grams
British Beef Mince
60 grams
Tomato Puree
20 grams
Chipotle Paste
10 grams
Beef Stock Paste
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar
200 milliliter(s)
Water
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Slice the buns top down through the middle (but not all the way through).
Heat a large frying pan on medium-high heat (no oil).
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, tomato puree and chipotle paste (add less if you'd prefer things milder) to the beef. Stir-fry for 30 secs.
Stir in the beef stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring the chilli to the boil, then reduce the heat slightly and simmer until thickened, 7-8 mins.
In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.
Pop the brioche buns into the oven to warm through, 2-3 mins.
Just before everything's ready, toss the rocket through the dressing.
When everything's ready, spoon the beef chilli into the buns and place on your plates.
Serve the rocket salad and wedges alongside.
Enjoy!
