Potatoes with chilli filling

Name: Potatoes with chilli filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 8 floury cooking potatoes (250 g each); 1 Onion; 1 Garlic clove; 1 red chilli pepper; 1 TABLESPOON Oil; 600 g mixed minced meat; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 425 ml can of vegetable corn; 50 g Kidney beans; 7-10 Tbsp Sugar; 7-10 Tbsp Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

8 floury cooking potatoes (250 g each)
1 Onion
1 Garlic clove
1 red chilli pepper
1 TABLESPOON Oil
600 g mixed minced meat
1 TABLESPOON Tomato paste
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 425 ml can of vegetable corn
50 g Kidney beans
7-10 Tbsp Sugar
7-10 Tbsp Parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes, beat in aluminium foil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours. Peel onion and chop roughly. Peel and crush garlic.
2
Halve the chilli pepper lengthwise, remove seeds and cut into strips. Heat the oil in a large pot. Fry the minced meat in it until crumbly. Add onion and garlic and fry briefly. Add tomato paste and chilli, stir-fry until brown.
3
Deglaze with 350 ml water and tomatoes. Bring to the boil, season with salt and pepper, simmer on low heat for 15-20 minutes. Put corn and beans on a sieve, rinse and drain. 5 minutes before the end of the cooking time, add the beans and corn to the mince and cook to the end.
4
Season the chili with salt, pepper and sugar. Cut the cooked potatoes with a knife and press them apart. Remove aluminium foil from the top of the potatoes. Peel off some skin.
5
Arrange the potatoes on a plate, fill with chilli con carne, pour the rest of the chilli into a bowl. Garnish potatoes with parsley.