Chilli Crumpets

Instructions

1. 1

   Heat olive oil in a large frying pan over medium-high heat. Add diced onion and cook for 3 minutes until softened, then add minced garlic and chopped chilli peppers, stirring constantly for another minute.

   Tip: Don't let the garlic burn—reduce heat if it browns too quickly.

2. 2

   Add the ground beef to the pan and cook for 5-6 minutes, breaking it up with a wooden spoon until no pink remains. Drain any excess fat if needed.

   Tip: Pat the meat dry before cooking for better browning.

3. 3

   Stir in cumin and paprika, coating the meat evenly. Pour in the tomato sauce and drained kidney beans. Season with salt and pepper to taste.

   Tip: Add a pinch of sugar to balance the acidity of the tomato sauce if desired.

4. 4

   Simmer the chilli mixture for 8-10 minutes on medium heat until slightly thickened and flavours combine. Taste and adjust seasoning as needed.

   Tip: The chilli should be thick enough not to soak the crumpets completely.

5. 5

   While the chilli simmers, toast the crumpets in a toaster or under a hot grill until golden and crispy on both sides.

   Tip: Toasting adds texture and prevents them from becoming too soggy.

6. 6

   Place toasted crumpets on serving plates. Spoon the warm chilli mixture generously over each crumpet.

   Tip: Don't overload—a generous spoonful is plenty per crumpet.

7. 7

   Sprinkle grated cheddar cheese over the top of each chilli-topped crumpet. Finish with a scattering of fresh cilantro and serve immediately.

   Tip: The residual heat will slightly soften the cheese—serve right away for the best texture.