Name: Beef and bean chilli with cheesy jackets
Total time: 5100 s
Yield: 4
Ingredients: 4 white potato; 1 onion; 1 pepper; 1 carrot; 2 clove garlic; 500 gram 12% fat beef mince; 1 tin chopped tomatoes; 1 tin kidney beans; 100 gram mature cheddar; 1/2 iceberg lettuce; 1 carrot; 1 lime; 1 teaspoon chilli powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 beef stock cube

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7. Prick the white potatoes (4) all over with a fork and rub a little olive oil and salt into the skins. Place on a baking tray and bake for 1 hour, or until completely tender when pierced with a knife.

Step 2

Heat a splash of olive oil in a large pan over a medium heat. Add the onion (1) with a pinch of salt and cook, stirring, for 5-10 minutes, until translucent. Add the pepper (1) , carrot (1) , garlic (2 cloves) , chilli powder (3 g) , cumin (2 g) and half the smoked paprika (1 g) . Stir and cook gently for a further 5 minutes. Meanwhile, mix the stock cube (1) with 300ml water.

Step 3

Turn up the heat and add the Select Farms Aberdeen Angus 12% fat beef mince (500 g) . Cook, stirring, for 5 minutes until the mince has browned. Add the beef stock along with the chopped tomatoes (1 tin) and kidney beans (1 tin) . Season with salt and pepper and simmer for 25-30 minutes, until reduced. Season to taste.

Step 4

Mix the lettuce (1/2) , carrot (1) and lime zest and juice (1) with a pinch of salt and set aside.

Step 5

Remove the potatoes from the oven and cut in half. Allow to cool slightly before scooping out the flesh. Mix in a bowl with the cheddar (100 g) , a splash of olive oil and the remaining smoked paprika (1 g) , then spoon back into the skins. Return to the oven for 10-15 minutes, until browned on top.

Step 6

Serve the chilli with the cheesy jackets and slaw. Use any leftover chilli in enchiladas, or add extra stock and leftover veggies and heat to make a warming soup.

Beef and bean chilli with cheesy jackets

RECIPE

Ingredients

For the slaw

From the store cupboard

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