Comfort food here we come! This idea was given to us by friends on New Year’s Eve as we tucked into bowls of rice and slow cooked chilli con carne – they suggested that the best way to eat leftover chilli was on top of cheese on toast. It just had to be tried.
It didn’t disappoint. We used a crusty white loaf from Barbakan, topped with melted Cheddar for the cheese on toast. We reheated the slow cooked chilli (made with chunks of organic beef from Bryn Cocyn rather than mince) and added half a tin of baked beans to make it go further.
It was utterly delicious – from now on I’m going to make sure we always have leftover chilli after making it, just so we can have this the next day.
Eat the Earth 
4 comments
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January 3, 2012 at 3:29 pm
caroline
I’ve never thought of this before! We just had last nights risotto on top of cheese on toast was so tasty 🙂
January 3, 2012 at 6:11 pm
CharlieB
I’d never considered putting risotto on cheese on toast – one to try in the future I think! We are planning to make Hugh’s kale and goat’s cheese ‘speltotto’ tonight…so perhaps we could use that if there’s some leftovers.
January 3, 2012 at 6:36 pm
caroline
ooh I like Speltotto we tried that the other day. Mark is currently cooking ‘chachouka’ smells great!
January 3, 2012 at 10:42 pm
countrywoodsmoke
That looks so warming and comforting Charlie, would love a plate of food like that, sat in a storm in the north sea and in need of some lovely comort food!
Cheers
Marcus