In a saucepan, cook the onion and 2 garlic cloves in a little oil.
2. Step
After a minute or so, add the minced beef, breaking it up with a spoon.
3. Step
When the mince has browned, stir in the chilli powder, cumin, ground coriander, and the plain flour.
4. Step
Stir in the beef stock, tomatoes, tomato purée, kidney beans, oregano, and salt.
5. Step
Place a bay leaf into the mixture, loosely cover and simmer for 30-45 minutes, stirring occasionally. Allow to cool some so you don’t burn yourself during the next bit!
6. Step
Preheat the oven to 200°C (400°F).
7. Step
Top and tail the baguette, then cut it into 3-4 equal rolls.
8. Step
Hollow out each roll, allowing a thin border of bread around the outside.
9. Step
Stuff each roll with chili using a teaspoon. Try to really fill them up.
10. Step
Make the garlic butter by stirring in 2 cloves of crushed garlic and a handful of parsley into the melted butter.
11. Step
Coat each stuffed roll with a generous helping of garlic butter. Top with a healthy portion of finely grated cheddar.
12. Step
Bake in the centre of the preheated oven for 10-12 minutes, until the cheese is bubbly and melted.
