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Chilli Con Carne with Crispy Skinned Potatoes

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Serves: 4

2 tbsp vegetable oil, plus extra for brushing
1 large onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 red chilli, deseeded and finely chopped
450g / 1 lb chuck steak, finely chopped, or lean beef mince
1 tbsp chilli powder
400g can chopped tomatoes
2 tbsp tomato puree
400g can red kidney beans, drained and rinsed
4 large baking potatoes
coarse salt and freshly ground black pepper

To serve: ready made guacamole soured cream


Preheat the oven to 150ºC / 300ºF / Gas Mark 2. Heat the oil in a large flame proof casserole and add the onion. Cook gently for 10 minutes until soft and lightly browned. Add the garlic and chilli and cook briefly. Increase the heat. Add the chuck steak or lean mince and cook for a further 10 minutes, stirring occasionally, until browned.

Add the chilli powder and stir well. Cook for about 2 minutes, then add the chopped tomatoes and tomato puree. Bring slowly to the boil. Cover and cook in the preheated oven for 1 1/2 hours. Meanwhile, brush a little vegetable oil all over the potatoes and rub on some coarse salt. Put the potatoes in the oven alongside the chilli.

When the 1 1/2 hours are up, remove the chilli from the oven and stir in the kidney beans. Return to the oven for a further 15 minutes.

Remove the chilli and potatoes from the oven. Cut a cross in each potato, then squeeze to open slightly and season to taste with salt and pepper. Serve with the chilli, guacamole and soured cream.

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