Tex-mex Baked Potatoes with Chili Recipes

Ingredients :

4 medium baking potatoes

15ml vegetable oil, plus extra for brushing

1 garlic clove, crushed

1 small onion, chopped

1/2 red pepper, seeded and chopped

225g lean minced beef

1/2 small red chili, seeded and chopped

5ml ground cumin

pinch of cayenne pepper

200g chopped tomatoes

30ml tomato purée

2.5ml chopped fresh oregano

2.5ml chopped fresh marjoram

200g red kidney beans, drained and rinsed

15ml chopped fresh coriander

salt and freshly ground black pepper

chopped fresh marjoram, to garnish

60ml soured cream and lettuce leaves, to serve

Method :

Preheat the oven to 425F/Gas 7. Brush or rub the potatoes with a little of the oil and then pierce them with skewers. Place the potatoes on the top shelf of the oven and bake them for about 30 minutes before beginning to cook the chili.

Heat the vegetable oil in a large, heavy saucepan and add the crushed garlic, chopped onion and red pepper. Fry gently for 4-5 minutes, stirring occasionally, until softened.

Add the minced beef and fry until browned, then stir in the chili, cumin, cayenne pepper, tomatoes, tomato purée, 60ml or 4 tbsp water and the herbs. Bring to a boil, reduce the heat, then cover and simmer for about 25 minutes, stirring occasionally. Stir in the kidney beans and cook, uncovered, for 5 minutes. Remove from the heat and stir in the chopped coriander. Season well and set aside.

Cut the baked potatoes in half and place them in warmed serving bowls. Top with the chili mixture and a dollop of soured cream. Garnish with chopped fresh marjoram and serve hot accompanied by a few lettuce leaves.

Classic chili mince tops crisp, floury centered baked potatoes. Easy to prepare and great for a simple yet substantial family supper. For extra crispy potatoes, rub them with a little salt after brushing them with the oil in step 1.

Serves 4-5

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