Baked Potato with Chili Con Carne
By Morrisons
Published on 03 November 2021
No matter the time of year, a delicious baked potato topped with warming chilli and cheddar cheese is always a good idea.Time and servings
2 hrsTotal time
4Servings
30 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 400 g of kidney beans
- 1 clove of garlic, finely chopped
- 1 tbsp of olive oil
- 1 red pepper, chopped
- 10 g of rock salt
- 1 tsp of chilli powder, or to taste
- 1 onion, chopped
- 4 large of baking potatoes
- 0.5 tsp of cumin
- 400 g of chopped tomatoes
- 400 g of lean beef mince
Method
Step 1
Preheat your oven to 180°. Cover a baking tray with salt.Step 2
Wash, dry and prick the potatoes with a fork several times. Place on the baking tray and bake for around 1.5 hours in the oven. Depending on the size of the potato they may need more or less time.Step 3
Heat oil in large saucepan and fry garlic and onion gently for a couple of minutesStep 4
Add the red pepper and stir for a couple more minutes.Step 5
Put in mince and cook until lightly browned.Step 6
Add tinned tomatoes, chilli powder and ground cumin - season with pepper.Step 7
Bring to boil and simmer on a low heat for 30 minutes, stirring occasionally.Step 8
Then put in the kidney beans and simmer for 15-20 minutes, stirring occasionally.Step 9
To serve split the potato in half and cover with the chilli. Finish with cheddar if desired.