Chilli-loaded baked potatoes

This spicy chilli is the perfect remedy for cold winter nights. Load up your chilli-topped baked potatoes with cheese, a spoonful of sour cream and a sprinkling of freshly chopped chives.

1 hour 15 mins

4

Easy

• 450g Field & Flower beef mince
• 1 large onion, finely chopped
• 1 garlic clove, crushed
• 1 beef stock pot/cube
• 400g can of chopped tomatoes
• 1 can of red kidney beans in water
• 1 tbsp. tomato puree
• 1½ tsp cumin
• 1 tsp chilli powder (more/less to taste)
• ½ tsp chilli flakes
• Small pot of sour cream
• 50g cheddar cheese, grated
• 4 baked potatoes
• Rapeseed oil
• Sea salt
• Chives to serve

1. Preheat the oven to 180⁰c fan.

2. Prick the baked potatoes all over with a fork and bake in the oven for 60 minutes, or until crispy on the outside and fluffy in the middle.

3. Whilst the potatoes are cooking, heat some oil and fry the onion on a low flame for about 5 minutes, or until softened. Add the garlic and cook for a further minute.

4. Add the beef mince and give it a good stir to break it up. Once browned add the spices and fry for 2 minutes before adding your chopped tomatoes, tomato puree, kidney beans a mug of water and stock.

5. Stir everything together, season then bring the chilli to the boil. Reduce the heat and simmer for about 45 minutes to an hour, stirring occasionally. If it starts to look a bit dry you can always add some more water.

6. Once the chilli is cooked and the potatoes are out of the oven it’s time to start loading them up!

7. Our favourite combination is baked potato, chilli, lots of cheddar cheese, a dollop of sour cream and a sprinkle of chives. Enjoy!