I made this dish, what seems like an age ago. It was delicious and I would be more than happy to use the chilli mince in place of my usual chilli con carne recipe. I loved the garlic bread on top - who doesn't like garlic bread!
500g pack lean minced beef
2 Onions, roughly chopped
2 tsp oil
2 tsp ground cumin
1-2 tsp mild chilli powder , depending on whether you like it spicy
400g can chopped tomatoes
600ml beef stock
Step 1: Brown the mince in a non-stick pan for a few mins, then tip into a bowl. Whizz the onions in a food processor until finely chopped (or roughly grate if you don't have one). Tip into the pan with the oil, then cook for 2-3 mins until soft. Add the spices, cook for 1 min. Return the mince to the pan with the tomatoes and stock, then bring to a boil. Simmer for 20 mins.
Step 2: Heat oven to 200C/fan 180C/gas 6 and spoon the mince into an ovenproof dish. Arrange the baguette slices over the mince, then bake for 12 mins until the bread is crisp on top.