A classic twist to the Mexican-style chili con carne, that’s Chili Con Carne with Crispy Skinned Potatoes. Serve it with ready-made guacamole or sour cream.
Flavorful Chili Con Carne with Crispy Skinned Potatoes
1 Large onion, peeled and finely chopped
1 Garlic clove, peeled and finely chopped
1 Red chili, deseeded and finely chopped
1 Large baking potatoes
1 tablespoon Chili powder
2 tablespoon Tomato puree
2 tablespoon Vegetable oil, plus extra for brushing
14 oz Can chopped tomatoes
14 oz Can red kidney beans, drained and rinsed
1 lb Chuck steak, finely chopped, or lean beef mince
Coarse salt and freshly ground black pepper
Preheat the oven to 300°F/Gas Mark 2. Heat the oil in a large flameproof casserole dish and add the onion. Cook gently for 10 minutes until soft and lightly browned. Add the garlic and chili 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 chili 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. Remove from the oven and stir in the kidney beans. Return to the oven for a further 15 minutes.
Meanwhile, brush a little vegetable oil all over the potatoes and rub on some coarse salt. Put the potatoes in the oven alongside the chili.
Remove the chili 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 chili, guacamole and soured cream.
Make sure your potato is washed and dried well, then prick it all over with a fork to ensure a crispy potato skin. You may also use garlic bread instead of the crispy skinned potatoes.