Alright, I know that this seems like a really basic recipe – okay, okay, I know that it is a really basic recipe – but it’s also a bloody tasty one, so let me off. I never promised you delightful flights of fancy and tremendous displays of skill, I only said I could give you good food done in a relatively healthy way and that is absolutely what I have here.
When I first made these chilli skins, back in 2010, it was the very first time since I was young that my dad had willingly eaten a jacket potato. I think that’s a pretty good recommendation of how tasty this. It’s basically chilli on a jacket potato, but I jazzed it up a little.
I’m reposting it for two reasons. Firstly, I’ve improved upon the recipe. And secondly, I’ve taken better photos of it. The original photos were genuinely terrible. I’m surprised this blog got anywhere with the quality of image I was dishing up for you guys. I’m genuinely too embarrassed to embed the image, but if you fancy a gander it’s here. Bleurgh. These new photos are much better, although still not particularly gorgeous. What can I say? It’s very difficult to photograph what is essentially chilli piled on top of a jacket potato.
This is my favourite basic chilli recipe. I’ll probably upload just the chilli recipe at some point as I make it at least twice a month and every time I take it into work I get colleagues commenting on how delicious it smells. But for now, just use this. And if you don’t fancy it, I have some more chilli recipes on the site for you to look through.
- 4 baking potatoes
- 1 large red onion, diced
- 2 garlic cloves, diced
- 1 or 2 chillies, depending on heat tolerance, deseeded and diced
- A large handful of mushrooms, sliced
- 2 large peppers (preferably green and yellow/orange), diced
- A tablespoon of smoked paprika, ground cumin and dried oregano
- A teaspoon of Chinese five spice and ginger
- 500g extra lean minced beef
- Two cans of chopped tomatoes
- 1 can of red kidney beans
- 1 can of baked beans in a tomato sauce
- A beef stock cube
- 160g of reduced fat extra-mature cheddar, grated
- Preheat the oven to 200c. Prick the potatoes all over with a knife, wrap in foil and bake in the oven for an hour
- Whilst the potatoes are cooking, make the chilli. In a large, deep frying pan gently fry the onion, garlic and chilli in a little oil until the onion is soft. Add the mushrooms, fry until they've started to go soft, then add peppers. Fry for five minutes, then add the spices and stir well to coat
- Add the beef and fry until brown
- Add the tomatoes, red kidney beans and baked beans. Fill one of the tomato cans half full with boiling water. Swill it and pour into the other tomato can, then repeat with the baked bean can. Sprinkle the stock into the top of this, swill to mix and then pour this into the chilli. Stir well until everything is evenly distributed, then leave to bubble away until at your desired thickness
- Remove the potatoes, remove the foil and cut them in half. Gently scoop out the insides, putting them into a bowl. You want to leave a layer of potato around the side and bottom of the skin - don't go through the skin. Mix half of the cheese into the fluffy potatoes in the bowl, then stuff the skins with the cheesey potato mix. Put this back in the oven for 10 minutes
- Serve with the chilli piled on top of the potato, with more cheese either between the chilli and the potato or on top of the chilli (or both)