Chili in shortcrust pastry baskets

Ingredients:

• 450 g ground beef (from the shoulder blade)
• 2 cans (400 g each) of stewed tomatoes
• 1 can (425 g) red kidney beans, drained and rinsed
• Vegetable oil
• 2 cups dry cookie mix
• 2/3 cup whole milk
• 1/2 tsp cayenne pepper
• Flour for dusting the work surface
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 tbsp. chili powder
• 1 teaspoon of salt

For the topping:

• Grated sharp cheddar cheese
• Sour cream
• Chopped green onions (white and green parts)
• Corn chips

Preparation:

1. Preheat oven to 230°C. Invert the muffin tin and grease the back with vegetable oil.
   
   Combine the dry baking mix, milk, and cayenne pepper. Form into a ball. Place on a floured surface and knead 3 or 4 times.
   
   Divide the ball into 6 pieces. Roll each piece out to form a 15 cm circle. Place each circle of dough on the back of a muffin tin. Press down, wrapping the tin around the dough to form a basket.
   
   Bake for 10-12 minutes until lightly golden brown. Let cool slightly. Remove the shells from the dough and set aside.
2. Brown the beef in a casserole dish over medium heat. Add the onion and bell pepper. Continue cooking until the meat is browned and the vegetables are tender. Drain the fat from the casserole dish. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for 35 minutes.
   
   To serve, spoon the hot chili into shortcrust pastry shells. Top with grated cheese, sour cream, green onion slices, and tortilla chips.