Mexican Chilli Pie

For 2 people

For the Base

• 2 tablespoons oil
• 1 Onion, Chopped
• 3 cloves Garlic, Crushed
• 12oz Lean Minced Beef
• 1 teaspoon Cumin
• 1/2 teaspoon Chilli Powder
• 1/4 pint Beef Stock
• 14oz Can Chopped Tomatoes
• 1 Green Pepper De-seeded and Diced
• 2 Red Chillies De-seeded and Chopped
• 7oz Can Mixed or Red Kidney Beans drained
• 1 tablespoon Tomato Puree
• 1 teaspoon Dried Oregano
• A few drops of Tabasco to taste
• Salt and Freshly Ground Black Pepper

Optional: 4oz Sliced Mushrooms

For the Topping

• 3 tablespoons Olive Oil
• 6 cloves Garlic, Thinly Sliced
• 1 Small French Stick, Thinly Sliced
• 4oz Mature Cheddar Cheese, Finely Grated

Preheat oven to 190C/375F/Gas mark 5

Heat the oil in a pan and cook onion until it starts to soften.  Add the garlic and cook for about 2 minutes, then stir in the beef and cook until browned.  (Add mushrooms as this stage)

Add the spices mix well in and cook for about 1 minute, then stir in the stock, tomatoes, pepper, chillies, tomato puree and oregano and also a few drops of tabasco to taste.

Simmer for 25 minutes then add the beans and season to taste.

Transfer mixture to a large gratin dish.

To make the topping, heat the oil, add the garlic and cook slowly to soften.  Remove from the heat, then brush the bread with the oil and arrange the slices on top of the chilli.

Scatter over the garlic slices and the cheese and bake, uncovered, in pre-heated over for 20 minutes.

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