Chilli Lasagne
"One of the things I love about cooking is taking some leftovers and turning them into something fabulous.. Chilli Lasagne - Make a double batch of chili con carne so you can use the leftovers for this yummy meal...."
INGREDIENTS
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2 tbsp olive oil
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2 large onions (peeled and chopped)
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6 cloves garlic (peeled and chopped/crushed)
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500 g (17.5 oz) lean minced beef
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2 red bell peppers (chopped)
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375 ml (1 1/2 cups + 1 tbsp) full-bodied red wine
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2 beef stock cubes (crumbled)
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3 tbsp honey
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100 ml (1/2 cup minus 2 tsp) boiling water
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2 tsp ground coriander
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2 tsp mixed herbs
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1 tsp smoked paprika
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4 tsp cumin
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3 tsp ground ginger
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2 tsp hot chilli powder
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1 tsp chipotle paste
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1 chopped fresh chilli (more if you like it hotter)
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3 tbsp tomato puree/paste
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4 tbsp. Worcestershire sauce
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1 tbsp. tomato ketchup/paste
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4 x 400ml (4 x 14 oz)tins chopped tomatoes
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20 g (about 4 chunks) dark chocolate
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2 x 400g (2 x 14 oz) cans kidney beans, drained and rinsed
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1 x 420g (15 oz) can mixed beans, drained and rinsed
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50 g (1/4 cup) butter (salted or unsalted)
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2 tbsp plain (all-purpose) flour
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250 ml (1 cup + 2 tsp) whole full-fat milk
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pinch of salt and pepper
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pinch of nutmeg (optional)
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150 g (1 cup + 4 tbsp) strong cheddar cheese, grated
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5-6 dried lasagne sheets
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Fresh coriander (chopped)
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Soured cream
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Fresh chillies (sliced thinly)
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Thinly sliced red onion
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