Baguette topped with chili con carne

Ingredients for 4 servings:

• 500 g minced meat
• 1 small can of tomatoes, peeled
• some ketchup
• 1 can kidney beans
• chili flakes
• salt and pepper
• oregano
• 1 baguette(s)
• Cheese, grated
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, fry the minced meat in a little oil until crumbly and brown. Meanwhile, drain the kidney beans a little and chop the peeled tomatoes. Then add the tomatoes and their juices, the chili flakes, and the beans to the minced meat. Next, add a little ketchup and season with salt, pepper, and oregano. Simmer on low heat for about 5 minutes. Meanwhile, cut the baguette lengthwise and use a spoon to make a small indentation in the bottom of the bread. Then fill it with the chili con carne and sprinkle with cheese. You can then either place the other side on top as a lid, or fill that as well. Finally, bake the whole thing at 180 degrees fan-assisted oven, depending on the desired browning. But not for too long, so the baguette doesn’t become too dry.