Cajun Beef Chilli Sub
Cajun Beef Chilli Sub
with crispy bacon and cheesy crispy chips
This American style recipe takes inspiration from many different localities throughout the United States, from Tex-mex chilli to the Cajun flavours of Louisiana. This is a mighty and meaty dish you certainly won't want to miss!
•Cereals containing gluten
Total Time40 minutes
Cooking Time35 minutes
Grated Italian Style Hard Cheese
(Contains Cereals containing gluten, Wheat, Barley May be present Milk, Soya)
Cajun Spice Mix
Red Wine Jus
Not included in your delivery
Energy (kcal)1325 kcal
Energy (kJ)5542 kJ
of which saturates24.2 g
of which sugars16.4 g
Dietary Fiber4.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Sheet with Baking Paper
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (no need to peel).
- Pop onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins.
- Halfway through, toss the chips with the grated Italian style cheese then return to the oven for remaining time.
- Meanwhile, cut the baguettes lengthways down the middle (don't slice all the way through).
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the bacon until crispy and brown, 3-4 mins on each side.
- Transfer to a plate lined with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Keep the bacon fat in the pan and return to medium-high heat.
- Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
- Season with salt and pepper. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Add the garlic and Cajun spice mix to the pan. Cook for 30 secs.
- Stir in the passata, red wine jus, ½ tsp sugar and 100ml water (double both for 4p)
- Bring to the boil, stirring, then lower the heat slightly and simmer until thickened, 7-8 mins.
- Taste and season with salt and pepper if needed.
- Meanwhile, crumble the crispy bacon.
- Move the chips to the bottom shelf of the oven.
- Pop the baguettes onto a separate lined baking tray.
- Spoon as much chilli into each as you like into each baguette, then top with the grated cheese.
- Cook on the top shelf of the oven until the cheese is melted and bubbling, 2-3 mins.
- When everything is almost ready, toss the salad leaves with the balsamic glaze and a drizzle of oil.
- Plate up the Cajun chilli-filled baguettes and sprinkle over the bacon crumble.
- Serve the cheesy chips and salad alongside.