Mumma Carrigg's Chilli Con Carne Potatoes
My mum made this often when we were growing up and I am going to make it tonight as typing this has made me crave it!
Ingredients
- 4 large jacket potatoes
- 1 tbsp sunflower oil
- 2 red onions, chopped
- 500g beef mince
- 100g smoked bacon
- 2 tbsp tomato purée
- 400g can chopped tomatoes
- 400g can black beans, drained
- Sour cream, Grated cheese and coriander leaves, to serve.
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1 tablespoon Ground Cumin
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1 tablespoon Ground Coriander
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2 teaspoons Smoked Paprika
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1 teaspoon Cayenne Pepper (or more if you like it hot)
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1 stick Cinnamon
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2 Green Chillies (split down the middle)
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4 Garlic Cloves (chopped)
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1 Bay Leaf
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add Salt (and freshly ground black pepper)
Method
Method
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STEP 1
Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then put on a baking sheet and bake in the oven for 1 hr.
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STEP 2
While the potatoes are baking, heat the oil in a large frying pan. Add the onion and fry over a high heat for 5 mins until softened. Stir a few times to coat the onions in the spices, then tip the onion mixture into a large ovenproof dish.
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STEP 3
Put the pan back over high heat and add the beef mince, breaking it up with a spatula as you go. Cook until starting to become crisp at the edges, then add to the dish with the onions. Return the pan to heat and cook the bacon until crisp at the edges. Add the bacon to the beef and stir to combine.
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STEP 4
Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Stir in the tomato purée and tomatoes, then put the dish in the oven with the potatoes and bake for 25-30 mins until bubbling and starting to thicken. Stir in the beans and season well. Return to the oven for 5 mins to warm through.
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STEP 5
Cut a cross in the top of each potato and squeeze the sides to open. Spoon in the baked chilli and top with soured cream, cheese and coriander if you like.
