Chili con carne sandwich

Servings: 6 to 8 servings
Prep time: 20 minutes
Cook time: 1 hour

Ingredients

Chili con carne

• 1 lb (500 g) ground pork
• 1 lb (500 g) ground beef
• 6 slices bacon, finely chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 15 ml (1 tbsp) ground cumin
• 15 ml (1 tbsp) sweet smoked paprika
• 15 ml (1 tsp) chili powder
• 5 ml (1 tsp) dried oregano
• 125 ml (1/2 cup) BBQ sauce
• 30 ml (2 tbsp) tomato paste
• 2 cups (500 ml) red kidney beans, rinsed and drained
• 2 cups (500 ml) beef broth
• 1 cup (250 ml) diced tomatoes
• Salt and pepper to taste

Toppings

• 8 to 12 slices raclette cheese
• 6 to 8 ciabatta rolls of your choice (or burger, submarine, or hot dog buns)

Mango-corn salsa

• 1 red onion, finely chopped
• 2 jalapeños, finely chopped, seeded and white membranes removed
• 1 mango, cut into small cubes
• 1 cup canned corn, drained and rinsed
• 1.2 fl oz (2 tbsp) rice vinegar
• 1.2 fl oz (2 tbsp) olive oil
• salt and pepper to taste

Preparation

Chili con carne

1. In a saucepan or Dutch oven, brown the pork, beef, bacon, and onion over medium heat, breaking up the meat well. Cook until the meat is browned and the onion is tender.
2. Add the garlic, cumin, smoked paprika, chili powder, and oregano, and stir to coat the meat with the spices.
3. Add the kidney beans, beef broth, tomato paste, BBQ sauce, and diced tomatoes. Stir, bring to a gentle simmer, and cook over low heat for about 1 hour, stirring occasionally. Season with salt and pepper to taste.

Mango-corn salsa

1. In a bowl, combine the red onion, jalapeños, mango, and corn.
2. Add the rice vinegar, olive oil, salt, and pepper, and mix gently. Set aside in the refrigerator.

Assembling the sandwiches

1. Spread the hot chili con carne on each ciabatta roll, then top with slices of raclette cheese.
2. Place on a baking sheet lined with parchment paper or a silicone mat and broil for 2 to 3 minutes, until the cheese is melted.
3. Just before serving, generously spoon the mango-corn salsa over the sandwiches.