* 500 grams (1 pound) lean minced beef
* 1 tablespoon chili powder
* 2 tablespoons gravy powder
* 400 grams (4 ounces) can of plum potatoes
* 425 grams (15 ounces) can of red kidney beans, drained
* 2 tablespoons tomato puree
For Soufflé topping:
* 500 grams (1 pound) potatoes
* 2 tablespoons milk
* 25 grams (1 ounce) butter, room temperature
* 3 eggs, separated
* Salt and pepper to taste
To make the Chili: heat the oil in a pan and sauté the onions until soft but not browned. Stir in the garlic and
minced beef, breaking the meat up with a wooden spoon, and fry until the meat becomes evenly pale.
Sprinkle
over the chili powder and cook for 1 minute; then add the gravy powder, tomatoes and their juice, kidney beans
and tomato puree. Bring to the boil, lower the heat and simmer uncovered for 1 hour.
To make the soufflé topping: peel the potatoes and cook in boiling salted water until tender then drain and mash.
Return to the saucepan, season with salt and pepper and draw the potatoes to one side of the pan. Add the milk
and warm this over the heat; then beat it into the potatoes with the butter and egg yolks.
Preheat the oven to 375 degrees F then spoon the Chili into a 1.4 liter (2 1/2-pint) soufflé dish. Whisk the egg
whites in a clean, grease-free bowl until they stand in soft peaks.
Beat 2 tablespoons oil into the potatoes to soften
the mixture and then fold in the remaining egg whites. Spoon the potatoes over the chili to cover it completely and
bake for 45 minutes until golden.
We are serving this exciting Christmas recipe with our salad dish. Hot foods are actually quite a treat to counter the
chilly air and get your guests all warmed up, literally. Be careful though not to overdo on chili as some guests are
not keen on fanning their mouths.
