Chili au Gratin

Chili au Gratin
  • 6 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 1

    onion, chopped

  • 3

    cloves garlic, finely chopped

  • 1 lb
    (450 g)

    lean ground beef

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)


  • 28 oz
    (796 mL)

    canned tomatoes, diced

  • 5 1/2 oz
    (190 mL)

    tomato paste

  • 1 pouch

    chili seasoning

  • 19 oz
    (540 mL)

    canned kidney beans, drained and rinsed

  • 3/4 lb
    (340 g)

    medium cheddar, grated


Preheat the oven at 200°C/400°F.

Brown the onion, garlic and beef in a saucepan, in a mixture of butter and oil, for 8 to 10 minutes.

Add the tomatoes, tomato paste, seasoning and beans. Mix well and simmer on medium heat uncovered for 20 minutes. Stir occasionally.

Place the mixture in a square baking dish.

Cover with cheese and bake until browned.

Serve with white rice or tortillas.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007