Chili con Carne Casserole

Ingredients for 4 servings:

• 1 onion(s)
• 3 cloves garlic
• 1 bell pepper(s), red
• 1 carrot(s)
• 2 tbsp olive oil and some for the casserole dish
• 400 g minced meat, mixed
• some salt
• some pepper, mixed, from the mill
• 1 tsp cumin powder
• ½ tsp coriander powder
• 2 pinch(s) chili powder (Allspice d’Espelette)
• 200 ml beef broth
• 1 can tomatoes, chopped, 400 g
• 1 can black beans, 250 g
• 300g penne
• 100 g Gouda, freshly grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

with noodles

Peel and finely dice the onion and garlic cloves. Halve, trim, rinse, and finely dice the bell pepper. Peel, rinse, and finely dice the carrot. Heat the olive oil in a pan and fry the minced meat until crumbly and lightly browned. Then add the onions, garlic, and carrots, fry for about 2 to 3 minutes, and season with a little salt, a few turns of freshly ground pepper, cumin, coriander, and chili. Then pour in the beef stock and tomatoes, bring everything to a boil, then cover and simmer for about 15 minutes. Add the drained beans for the last 5 minutes. Preheat the oven to 200°C. Grease a baking dish with a little olive oil. Cook the penne in plenty of boiling, lightly salted water until al dente. Drain, let drain, and add to the baking dish. Season the chili with a little salt and a few grinds of freshly ground pepper and pour over the penne. Sprinkle with grated Gouda cheese and bake in the preheated oven for about 15 minutes. Serve with a fresh green salad.