Casseroles / Gratins: Cay Chili-con-carne soong với Cheddar & Tortilla Crust

Clean and rinse the peppers and chilli. Dice the paprika, cut the chilli into thin rings. Peel the onions and garlic. Cut the onions into cubes, finely chop the garlic. Cut off the ends of the snow peas, cut into pieces of roughly the same size, rinse and drain.

Preheat the oven to 180 degrees (top and bottom heat). Heat the oil in a large pan. Fry the minced meat in it until crumbly, then add the peppers, onions, chilli and snow peas to the pan. Fry for about 4 minutes, then add the garlic. Steam with the lid closed for approx. 4 minutes. Stir in the kidney beans.

Add the pepper pulp and briefly toast while stirring. Deglaze the pan with the peeled tomatoes, vegetable stock and lime juice. Let everything boil.

Season lightly with herbal salt and colored pepper. Stir in the spice mixture, herb pepper, cinnamon, cumin, coriander, cayenne pepper and sugar. Simmer over medium heat for about 15 minutes.

In the meantime, grind the tortilla chips finely in the food processor and mix them with the cheddar cheese in a bowl. For the topping, stir the crème fraîche, sour cream and lime juice until smooth. Season lightly with colored pepper and herbal salt.

Peel the potatoes, cut them into slices and spread them in a large baking dish. Salt and pepper a little. Season the sauce again to taste, stir in the herbs, and round off with the honey. Pour evenly over the potatoes.

Put the pouring on it in blobs and smooth it out. Sprinkle with the cheese tortilla mixture, then distribute the flakes of butter. Bake in the oven for about 25 minutes on the middle rack, until the casserole is golden brown. Garnish with the remaining parsley and serve. This goes well with tortilla chips for dipping, baguettes and a fresh salad of your own taste. Enjoy your meal!