Sausage beef & bean chilli

A deliciously crispy Perfect for Sausage Yorkshire Pudding filled with spicy chilli and topped with cheese

What you need:

• Aunt Bessies Perfect for Sausage Yorkshire Puddings
• 2 tbsp veg oil
• 1 small onion, peeled and finely chopped
• Half a stick of celery, finely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 inch peeled ginger, finely chopped
• 1/2 tsp chilli powder
• 1 tsp grd cumin
• 1 tsp paprika
• 1 tsp grd coriander
• 1 large tbsp tomato puree
• 300g Beef Mince
• Small can pinto beans, drained and washed
• 400g can chopped tomatoes
• 300ml Water mixed with the flour below
  
• 20g Flour
• 1/2 tsp rubbed oregano
• Salt and pepper to taste
• 1 1/2 tsp smooth peanut butter (optional)
• 20g Dark 70% cocoa chocolate (optional)
• 150g Grated mild orange cheddar

What you do:

1. Fry the onion garlic, ginger and celery in the oil over a low heat for 15mins.
2. Add the spices and fry off for another 2mins.
3. Add the tomato puree and cook for 5mins.
4. Turn up the heat and add the mince and fry off, stirring to stop the meat from clumping.
5. When there is no raw meat visible add the tomatoes, water/flour mix, salt and pepper and cook for 25mins.
6. Add the oregano (and peanut butter and chocolate, if adding) and stir through for 2-3mins.
7. Place the Yorkshire Puddings on a baking sheet and reheat to manufacturers guidelines. Put them aside to rest and cool.
8. Spoon the finished chilli in to the Yorkshire cases and sprinkle with the cheese and place under a hot grill until the cheese has browned.
9. Serve immediately.

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