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!
The quantities provided above are averages only.
Ingredients
3 unit(s)
Potatoes
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
2 unit(s)
Baguette
(Contains Cereals containing gluten, Wheat, Barley May be present Milk, Soya)
2 unit(s)
Garlic
50 grams
Grated Cheese
(Contains Milk)
170 grams
Irish Bacon
250 grams
Irish Beef Mince
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
1 pack(s)
Passata
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
- 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 beef chilli 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.
