Baked cannelloni filled with chili con carne

Ingredients for 1 servings:

• 200 g minced beef
• 1 m.-large shallot(s)
• 200 g cherry tomatoes
• 200 g kidney beans
• 40 g corn
• 1 tsp Rub (Dry Rub à la Didi medium, recipe in my CK profile)
• 1 tsp tomato paste
• 40 g tomato sauce
• 1 tbsp olive oil
• 1 pepper, red
• 1 tsp baking cocoa
• 1 cup of espresso
• 5 cannelloni
• 2 slices of Gouda, medieval

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 30 minutes

Cannelloni al forno ripieni di chili con carne

Peel the shallot and dice it into small pieces. Heat the olive oil in a pan. Sauté the shallots until they have browned and are fragrant. Add the minced meat and fry until the liquid has evaporated. Add the tomato paste and fry. Add the cherry tomatoes and tomato sauce. Simmer on low heat for about 1 hour. In the meantime, rinse the kidney beans in a sieve and drain well. Halve the peppers and remove the seeds and white pith. Cut the peppers into small pieces. Add the dry rub, peppers, cocoa, and espresso to the minced meat mixture and mix well, then simmer for another 30 minutes. Add the kidney beans and corn and simmer for another 15 minutes. Allow the chili con carne to cool slightly. Fill the cannelloni with some of the mixture. Pour some of the chili con carne into a baking dish. Place the cannelloni on top and cover with chili con carne. Remove the rind from the Gouda slices. Cut one slice of Gouda into cubes and sprinkle it over the cannelloni. Cut the second slice into wide strips and decorate the cannelloni with them. Bake the casserole in a preheated oven at 180°C for about 20 minutes.