Chilli Con Carni & Baked Potato

Serves 4
1 Red Onion, finely chopped (s) (sff)
1 Onion, finely chopped (s) (sff)
1 Chilli, deseeded & chopped (s) (sff)
1 Carrot, sliced thinly (s) (sff)
1 Knorr “Herb stockpot”
1 Sweet pepper, finely sliced & deseeded (s) (sff)
1tsp cumin
1tbsp hot paprika
1tbsp Sweetener
3 Garlic, finely chopped (sff)
200-225g Baking Potatoes x 4 (ff)
250g Lean Beef Mince (ff)
400mL stock made with a Knorr “dark beef stockpot”
400g Chopped Tomatoes (s) (sff)
400g Red Kidney Beans (s) (ff)
Salt & Pepper
Prick the potatoes with a fork and cook in a microwave for 5 mins, remove, season and place in an oven-proof dish. Cook in a pre-heated oven at 180c for 15-20 mins until cooked & browned.
In a dry frying pan cook the mince until browned, add the onions, garlic, carrot, chilli, pepper, cumin & paprika cook for 10 mins add the “herb” stockpot & allow to infuse.
Add the tomatoes & sweetener, kidney beans & liquid, season with salt & pepper & the beef stock, bring to the boil then reduce the heat to a medium simmer until the liquid has reduced & reduce to a low simmer for at least 20 mins. Better the longer you cook it.
Credit: Pete’s Recipe Book

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