2x 400g(2 x 14 oz) cans kidney beans, drained and rinsed
1x 420g(15 oz) can mixed beans, drained and rinsed
Remaining ingredients:
50g(1/4 cup) buttersalted or unsalted
2tbspplain (all-purpose) flour
250ml(1 cup + 2 tsp) whole full-fat milk
pinchof salt and pepper
pinchof nutmegoptional
150g(1 cup + 4 tbsp) strong cheddar cheese, grated
5-6dried lasagne sheets
To Serve:
Fresh corianderchopped
Soured cream
Fresh chilliessliced thinly
Thinly sliced red onion
Instructions
Make the Chili Con Carne first. Heat up the oil in a large, high-sided pan.
2 tbsp olive oil
Add the onions and cook on medium/high for about 10 minutes until they're soft and translucent.
2 large onions
Add in the garlic and cook for a further minute.
6 cloves garlic
Add in the mince and cook until just brown. Break any large pieces up with a wooden spoon.
500 g (17.5 oz) lean minced beef
Add in the red peppers and cook for another minute.
2 red bell peppers
Add in the red wine, bring it to the bubble and simmer for 3 minutes.
375 ml (1 1/2 cups + 1 tbsp) full-bodied red wine
In a cup, mix the stock cubes and honey with the boiling water. Pour it into the pan and give it a stir.
2 beef stock cubes, 3 tbsp honey, 100 ml (1/2 cup minus 2 tsp) boiling water
Add in the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, fresh chilli, tomato puree, Worcestershire sauce and tomato ketchup. Give it all a mix and cook for a 2 or 3 minutes.
Add in the tinned tomatoes and bring to a simmer, stirring a couple of times. Add the chocolate and stir in until the chocolate has melted.
4 x 400ml (4 x 14 oz)tins chopped tomatoes, 20 g (about 4 chunks) dark chocolate
Leave to simmer gently, half covered for 1 hour. Give it a stir every so often.
After an hour, add in your kidney beans and mixed beans. Give them a stir and allow the chilli to simmer for another 20 minutes.
2 x 400g (2 x 14 oz) cans kidney beans, drained and rinsed, 1 x 420g (15 oz) can mixed beans, drained and rinsed
Your Chilli-con-carne will be ready at this point. So you can take out half, cool and cover it. Then refrigerate or freeze it for another day. The portion that you put away should serve 4 people.
Now you can start to make your lasagne. Preheat the oven to 200C/400F (fan).
Start by making the béchamel sauce - In a medium sized sauce pan, add the butter and melt over a medium heat. Once melted and bubbling slightly, add in the flour and whisk it into the butter. This is called a roux. It's important to use a whisk to help prevent lumps in your sauce. Keep gently whisking the roux over the heat for 1 or two minutes. Add in a good splash of milk, turn up the heat and whisk to incorporate. Then keep adding in the milk a good splash at a time, and whisking until all the milk is used up (this normally takes me about 3 or 4 minutes and I add the milk in about 5 splashes). Don't worry if you get a few lumps, keep whisking and they will disappear as the sauce thickens. Keep stirring the sauce with the whisk over the heat until your sauce thickens. Once thickened, add in the salt & pepper, the nutmeg and the half of the cheddar cheese. Stir together and then turn off the heat.
50 g (1/4 cup) butter, 2 tbsp plain (all-purpose) flour, 250 ml (1 cup + 2 tsp) whole full-fat milk, pinch of salt and pepper, pinch of nutmeg, 150 g (1 cup + 4 tbsp) strong cheddar cheese, grated
Now it's time to construct your lasagne. I use 4 individual lasagne dishes, but you can use one larger family sized one (approx. 23cmx18cm) instead. Divide a third of your chilli between the lasagne dishes and flatten it so it covers the base. Then add a layer of lasagne sheet(s). I break my sheets up to make them fit the dish. Next spread a third of your béchamel onto top. Now add another third of the chilli, and place a layer of lasagne sheets on top. Spread on another third of the béchamel , then the remaining chilli, followed by the remaining béchamel. So you have two layers of lasagne and three layers of chilli/béchamel altogether. The lasagne should just reach the top of the dish (you may have a little of the sauce leftover - depending on the size of your dishes.
5-6 dried lasagne sheets
Sprinkle on the remaining cheddar and place in the oven. bake for 30 minutes until the cheese is golden and the lasagne is bubbling slightly at the edges. Take out of the oven and leave to rest for 5 minutes before serving.
150 g (1 cup + 4 tbsp) strong cheddar cheese, grated
Serve with coriander, soured cream, chopped fresh chillies and thinly sliced red onion.
Fresh coriander, Soured cream, Fresh chillies, Thinly sliced red onion