Heat the vegetable oil in a large frying pan or skillet. Add the minced beef and salt, and cook until the beef is well browned. Use a slotted spoon to remove the beef from the pan and add in a drizzle more oil before adding the onions. Cook for 5 minutes until softened, then add the diced peppers and cook for another 5 minutes. Add the garlic, cook for 1 minute then add the tomato puree and stir it through for 2 minutes. Add the chopped tomatoes and water to the pan and simmer for 15 minutes. Then add the drained black beans and simmer, stirring often, until the chill has reduced to a thick consistency.
Once the chilli has thickened, heat the grill. Arrange the Castello Black Pepper Cheese Slices on top of the skillet and place it under the grill for 1-2 minutes until melted and bubbling. Keep a close eye on it to make sure it doesn’t burn.
Serve the chilli topped with fresh coriander leaves, alongside corn chips for dipping and scooping.