Chilli, Cheese Jacket Potato

Ingredients

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  1 cloves, minced or 3g

• Beef stock

  Soup, home-prepared

  100g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Kidney beans

  Mature seeds, sprouted, cooked, boiled, drained, with salt

  100g

• Tomato puree

  Canned, without salt added

  1 tbsp or 16g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Sour cream

  Light

  100g

• Cheddar cheese

  100g

• Baked potatoes

  Flesh, without salt

  400g

• Oil

  Submarine Sandwich - Wegmans

  100g

• British Minced Beef

  Morrisons

  450g

Directions

1. 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!

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