Chipotle Beef Chilli in a Bun and Wedges
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Chipotle Beef Chilli in a Bun and Wedges

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.

Tags:
Family Friendly
Spicy
Allergens:
Egg
Cereals containing gluten
Soya
Milk
Sulphites

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

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

Beef Mince

20 grams

Chipotle Paste

1 carton(s)

Tomato Passata

10 grams

Beef Stock Paste

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

½ tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)3261 kJ
Energy (kcal)779 kcal
Fat32.1 g
of which saturates13.9 g
Carbohydrate87.4 g
of which sugars13.6 g
Protein38.9 g
Salt2.28 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Pan
Bowl

Instructions

Roast the Wedges
1

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.

Prep Time
2

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).

Cook the Mince
3

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.

Simmer your Chilli
4

Add the garlic and chipotle paste to the beef. Stir-fry for 30 secs.

Stir in the passata, 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. 

Dress to Impress
5

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.

Assemble and Serve
6

When everything's ready, spoon the beef chilli into the buns and place on your plates.

Serve the rocket salad and wedges alongside. 

Enjoy!