Moondarra Chilli cheddar Texas Chilli bowls

Serves 4


120g Moondarra Club Chilli Cheddar, crumbled

500g good quality beef mince

2 cloves garlic, finely chopped

1 brown onion, finely chopped

1 red capsicum, deseeded and roughly chopped

1 tablespoon extra-virgin olive oil

1 tablespoon Mexican chili powder

1 tablespoon smoked paprika

1.5 teaspoons sea salt

pepper to taste

400g canned cherry tomatoes

1 cup (250mls)tomato passata

1 cup (250ml) beef stock

1 teaspoon raw sugar

400g canned borlotti beans, rinsed and drained

½ avocado , roughly mashed

Sour cream, to serve

Tortilla chips, to serve


Heat oil in a heavy- based frying pan over a medium heat and add mince, garlic, onion, capsicum , salt, pepper and spices, cooking for 8-10 minutes until meat is browned and spices are fragrant. Add tomatoes, passata, stock, and sugar and turn heat down to a simmer.

Let simmer for 30 minutes, stirring every so often. Preheat Grill to 200°C. Place 4 oven-proof bowls on a baking tray ladle chilli into each bowl. Crumble Moondarra Chilli Cheddar over each bowl and place tray with bowls onto the higher rack in the oven and grill cheese for 2 minutes or until golden and oozy.

Serve with avocado, sour cream and chips.


Can be made the day before.

If you are sensitive to spicy food, cut the Mexican chilli powder down to ½ tablespoon.

You can make this chilli and freeze it into portions , and each portion would make a great topping for nachos as well.