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Chilli con carne jackets

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  • 4 baking potatoes
  • 2 tbsp olive oil
  • 1 large onion , finely chopped
  • 400g pork mince
  • 1 tbsp chipotle paste
  • 400g can chopped tomatoes
  • 1 chicken stock cube
  • 300ml pot soured cream
  • ¼ small pack chives , snipped
  • mixed leaves , to serve (optional)


  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and prick the potatoes all over with a fork. Use 1 tbsp of the oil to rub over the potatoes and place on a baking sheet in the oven for about 1 hr until cooked through.

  • STEP 2

    Meanwhile, make the chilli. Put the remaining oil in a deep frying pan over a medium heat. Add the onion and cook for about 10 mins until softened. Add the mince, breaking up with a wooden spoon and stirring until turning pale. Stir through the chipotle paste, cook for 1 min, then tip in the tomatoes, crumble over the stock cube and season well. Cover and simmer over a gentle heat with the lid on for about 40 mins, stirring occasionally.

  • STEP 3

    Remove the lid from the chilli and cook for 10 mins more. Once the potatoes are cooked, halve them and top with the chilli, a dollop of soured cream and a sprinkling of chives. Serve with mixed leaves, if you like.

Recipe from Good Food magazine, April 2016

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