Darragh's Cheesy Chilli Wedges


Preparation time: 15 minutes

Cook time: 4 hours 20 minutes

Who said chilli has to be served with rice? Thanks to Darragh, this easy recipe has all the comfort of chilli with crisp potato wedges and smothered with delicious melted Dromona cheddar.

For the wedges

1. Cut the potatoes into wedges. Toss the wedges with olive oil, salt, pepper, and garlic powder.

2. Place into airfryer at 200 degrees for 20 minutes, tossing occasionally.

3. If using an oven, Spread potatoes out on the baking tray. Try to make sure that they aren’t stacked at all.

4. Bake potatoes for 35-40 minutes at 200 degrees, flipping once halfway through. Finished wedges should be crispy on the edges and sides and tender in the center.

5. Once wedges are cooked, top with the cooked chilli and sprinkle with cheddar and place under the grill until golden.

6. Serve with guacamole, sour cream if you fancy.

For the chilli

1. Add all ingredients to the slow cooker for 4 hours on high or 8 hours on low.

For the Wedges

  • 5 large potatoes, wedged
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 teaspoon onion salt
  • 100g Dromona cheddar cheese, grated

For the Chilli

  • 500g lean ground beef
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely minced
  • 2 tins chopped tomatoes
  • 2 tbsp ground coriander
  • 2 tbsp ground cumin
  • 2 tbsp smoked paprika
  • 2 chilli, finely diced
  • 1 beef stock pot
  • 1 tbsp tomato purée
  • Salt & Pepper
  • cheddar cheese, for serving

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