Takeout Theory45 min · Easy
Crispy Chicken Bao-Style Buns
Golden panko chicken tucked into warm steamed buns with quick-pickled cucumber and a little sriracha mayo. Frozen folded bao buns keep this takeout-style dinner practical at home.
Beef & Bean Chilli
Brown the beef until it catches on the pot, then melt sharp cheddar into each smoky bowl. A thick, spoonable chilli with beef, red kidney beans and a little sharp cheddar. Toasting the spices in the tomato paste gives the sauce a deeper flavour.
45 minApprox. time
EasyEffort
4 bowlsMakes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
For the pot
To finish
Milk in the cheddar. Check the chilli blend for any additional allergens.
Let’s cook
Make it tonight.
Brown the beef
Heat the oil in a heavy pot over medium-high heat. Spread out the beef and leave it for 2 minutes to brown underneath. Break it up and cook for another 4–6 minutes until browned.Soften the onion
Lower the heat to medium. Stir the diced onion into the beef and cook for 5 minutes. Add garlic, tomato paste, chilli powder, cumin, paprika and salt. Stir for 1 minute.Build the sauce
Pour in the crushed tomatoes and water, scraping up the browned bits. Bring to a simmer, then lower the heat and cook uncovered for 12 minutes, stirring occasionally.Finish the bowls
Stir in the drained, rinsed beans. Simmer uncovered for 8–10 minutes until thick and the beans are hot. Add a splash of water if needed. Divide among 4 bowls and scatter the grated cheddar over each one.
Make it yours.
Change the beans
Use the same drained weight of canned black or pinto beans.
Control the heat
Use a mild chilli powder blend. Pure ground hot chile or cayenne is much hotter.
Thicken the pot
Mash a spoonful of beans against the side of the pot and stir them back in.
Equipment
Heavy pot, wooden spoon, knife, chopping board, sieve and cheese grater..
A note on the nutrition
The recipe, in pictures.
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Comfort Food80 min · Easy
Cheddar & Broccoli Jacket Potatoes
Oven-baked russet potatoes split open and filled with tender broccoli in a rich cheddar sauce. A little cheese on top melts into the warm filling; the crisp skins stay uncovered until serving.