Warming Jacket Potato with Chilli Con Carne
- 4 baking potatoes
- FOR THE CHILLI FILLING
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp hot chilli powder
- 400g minced beef
- 1 red pepper, halved, de-seeded and diced
- 1 green pepper, halved, de-seeded and diced
- 2 tbsp tomato puree
- 400g can chopped tomatoes
- 400g kidney beans, drained
- Handful chopped fresh coriander
1 Pre-heat the oven to 200°C / fan 180°C / gas mark 6. Pierce the potatoes with a fork all over and then place on the rack in the middle of the oven and bake for 1 hour until golden and crispy and the potatoes are soft.
2 Meanwhile, heat the oil in a large saucepan and cook the onion for a few minutes until beginning to soften then stir in the garlic and cook for a minute longer. Add the chilli powder and cook for just a minute.
3 Stir in the minced beef and brown all over then add the peppers and cook for about 2 minutes.
4 Stir in the tomato purée and cook for 1 minute then finally add the chopped tomatoes, half a can of water and bring to a simmer. Cook for 30 – 40 minutes then stir in the kidney beans and fresh coriander. Split open the baked potatoes and ladle over the chilli to serve.