Cheesy Toast-Topped Chilli con Carne

Why You’ll Love This Recipe

You’ll love this recipe because it brings together the rich, spicy warmth of classic chilli con carne with the irresistible crunch and cheesiness of toast baked right on top. It’s an easy and creative twist on a favorite comfort meal that transforms a humble chilli into something extraordinary. The cheesy toast topping makes it feel indulgent and fun to eat, while still being simple enough for a weekday dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, finely chopped
• Garlic cloves, minced
• Minced beef
• Red kidney beans, drained and rinsed
• Chopped tomatoes
• Tomato paste
• Red chili powder
• Ground cumin
• Smoked paprika
• Dried oregano
• Beef stock or broth
• Salt and black pepper
• Bread slices (thick-cut works best)
• Grated cheddar cheese
• Fresh parsley, for garnish

Directions

1. Heat olive oil in a large pot or deep skillet over medium heat.
2. Add the onion and cook until softened and translucent.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the minced beef, breaking it apart with a spoon, and cook until browned.
5. Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper.
6. Add the chopped tomatoes, kidney beans, and beef stock. Bring to a simmer.
7. Lower the heat and let the chilli cook gently for 25–30 minutes, stirring occasionally until thickened.
8. While the chilli cooks, preheat the oven to 400°F (200°C).
9. Pour the chilli into an ovenproof dish.
10. Lay the bread slices over the top of the chilli, slightly overlapping if needed.
11. Sprinkle the grated cheddar generously over the bread slices.
12. Bake for 10–12 minutes, or until the cheese is melted and golden brown.
13. Garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

• Vegetarian version: Replace the minced beef with lentils, quinoa, or a plant-based meat substitute.
• Extra heat: Add chopped jalapeños or a few dashes of hot sauce for a spicy kick.
• Different beans: Try black beans or pinto beans instead of red kidney beans for variety.
• Cheese options: Mix cheddar with mozzarella or Monterey Jack for extra stretch and flavor.
• Crunchy top: Add breadcrumbs or crushed tortilla chips before baking for extra texture.

Storage/Reheating

Store leftover Cheesy Toast-Topped Chilli con Carne in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until hot throughout. You can also reheat individual portions in the microwave, though the toast topping will be softer. For longer storage, freeze the chilli base (without toast) for up to 2 months, and add fresh toast and cheese when reheating.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the chilli up to two days in advance. When ready to serve, reheat it, add the toast and cheese, and bake until golden.

What kind of bread works best for the topping?

Thick-cut slices of white or sourdough bread work best as they hold up well and become crispy under the cheese.

Can I use leftover chilli for this recipe?

Absolutely! This recipe is perfect for transforming leftover chilli into a whole new meal.

How can I make it less spicy?

Use mild chili powder or reduce the amount of spice. You can also add a dollop of sour cream on top when serving to balance the heat.

Can I use chicken or turkey instead of beef?

Yes, ground chicken or turkey can be used for a lighter version.

What cheese melts best for the topping?

Cheddar is classic, but you can use mozzarella, Monterey Jack, or a blend for extra gooeyness.

Can I make it in a slow cooker?

Yes, prepare the chilli base in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Transfer to a baking dish, add toast and cheese, and bake before serving.

How do I prevent the toast from getting soggy?

Use slightly stale or toasted bread before baking. It helps the slices stay crispy under the cheese.

What sides go well with this dish?

Serve with a green salad, coleslaw, or corn on the cob for a balanced meal.

Can I make this gluten-free?

Yes, simply use gluten-free bread and check that your stock and other ingredients are gluten-free.

Conclusion

Cheesy Toast-Topped Chilli con Carne is a fun, flavorful twist on a beloved classic. It’s hearty, satisfying, and packed with comforting textures — rich chilli beneath, crunchy golden toast on top, and melted cheese tying it all together. Whether you’re feeding a crowd or looking for a creative way to enjoy leftover chilli, this recipe delivers every time.

Cheesy Toast-Topped Chilli con Carne

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A hearty and comforting Chilli con Carne topped with crispy, cheese-covered toast — the perfect cozy meal for family dinners or cold evenings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Baking and Simmering
• Cuisine: Mexican-Inspired
• Diet: Halal

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 500g minced beef
• 1 can (400g) red kidney beans, drained and rinsed
• 1 can (400g) chopped tomatoes
• 2 tbsp tomato paste
• 1 tsp red chili powder (adjust to taste)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 250ml beef stock or broth
• Salt and black pepper, to taste
• 4–6 thick-cut bread slices
• 150g grated cheddar cheese
• Fresh parsley, chopped, for garnish

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Instructions

1. Heat olive oil in a large pot or deep skillet over medium heat.
2. Add the onion and cook until softened and translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the minced beef, breaking it apart with a spoon, and cook until browned.
5. Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
6. Add chopped tomatoes, kidney beans, and beef stock. Bring to a simmer.
7. Reduce the heat and cook for 25–30 minutes, stirring occasionally, until thickened.
8. Preheat the oven to 400°F (200°C).
9. Pour the chilli into an ovenproof dish.
10. Lay the bread slices over the top of the chilli, slightly overlapping if needed.
11. Sprinkle grated cheddar cheese generously over the bread slices.
12. Bake for 10–12 minutes, or until the cheese is melted and golden brown.
13. Garnish with chopped parsley before serving.

Notes

• For a vegetarian version, replace beef with lentils or a meat substitute.
• Use gluten-free bread for a gluten-free option.
• Make the chilli base ahead and bake with cheese and toast before serving.
• Use slightly stale or pre-toasted bread to prevent sogginess.

Nutrition

• Serving Size: 1 portion
• Calories: 520
• Sugar: 7g
• Sodium: 720mg
• Fat: 28g
• Saturated Fat: 11g
• Unsaturated Fat: 14g
• Trans Fat: 0.5g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 38g
• Cholesterol: 90mg