Chipotle Beef Chilli in a Bun and Wedges with Mature Cheddar Cheese
with Roasted Garlic Slaw
This Chipotle Beef Chilli in a Bun and Wedges with Mature Cheddar Cheese is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
Potatoes
3
Garlic Clove
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
240
British Beef Mince
20
Chipotle Paste
1
Tomato Passata
10
Beef Stock Paste
32
Mayonnaise
(Contains Egg, Mustard)
120
Coleslaw Mix
40
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
½
Sugar for the Sauce
75
Water for the Sauce
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.
Mewanwhile, pop two thirds of the cloves, unpeeled, into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the baking tray of wedges until soft,10-12 mins.
Peel and grate the remaining garlic (or use a garlic press).
Slice the buns 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 grated garlic and chipotle 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 up to the boil, then reduce the heat slightly and simmer until thickened, 7-8 mins.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin into a medium bowl. Mash with a fork.
Mix in the mayo and season with salt and pepper. Add the coleslaw mix to the bowl and mix to coat. Set your slaw aside.
Pop the brioche buns into the oven to warm through, 2-3 mins.
When everything's ready, spoon the beef chilli into the buns and place on your plates. Sprinkle over the cheese.
Serve the garlic slaw and wedges alongside.
Enjoy!
