Try this beef chilli with crispy potatoes for a tasty Friday night treat. It's simple to make and full of great flavours.
Ingredients
For the chilli:
- 2 medium red onions
- 1 large red pepper, halved, de-seeded and diced chunky
- 4 garlic cloves
- 2 tbsp olive oil
- 500 g17¾ oz cherry tomatoes, halved
- 1 tbsp caster sugar
- 2 tsp dried chilli flakes
- Good pinch of sea salt
- 2x 420 g14¾ oz tins kidney beans, drained and rinsed
- 55 g2 oz sun-blush tomatoes
- 500 ml17½ fl oz tomato passata
- Fresh coriander, to finish (optional)
For the meat balls:
- 500 g17¾ oz lean minced beef
- 4 tbsp fresh white bread crumbs
- 1 egg, beaten
- 1 medium onion, finely chopped
- Salt and pepper
For the crispy jacket halves:
- 4 medium jacket sized potatoes (approximately 340g each)
- 2 -3 tbsp olive oil, for drizzling
- Sea salt and freshly ground black pepper
- 1x 300 g10½ oz large pot sour cream
- 1 bunch of chives, chopped
Method: How to make Chunky chilli and crispy skinned potatoes
For the chilli and meatballs:
Preheat the oven to 200C/Gas 6.
Place the onions, pepper and garlic on a medium sized roasting tray, drizzle with the oil and roast for 15 minutes.
Remove the vegetables from the oven, add halved tomatoes and sprinkle over the sugar, chilli, and salt. Roast for a further 15 minutes or until the tomatoes look lightly charred.
Meanwhile in a bowl combine the meatball ingredients and season well. Using wet hands roll the meat mixture into 24 even sized meat balls. Set to one side.
Scatter over the kidney beans, sunblush tomatoes and passata and combine well. Lay over the meatballs and return to the oven for a further 15-20 minutes or until bubbling hot and cooked.
For the crispy jacket halves:
Preheat the oven 200C/Gas 6.
Cut the potatoes in half lengthways. Using a small knife carefully slash through the cut side in a lattice style fashion. Place the halves on a non-stick shallow roasting tray and drizzle over the olive oil and season well rubbing the salt and oil into the skins. Place in the oven for approximately 1 hour until golden and crisp and the centre of the potatoes tender.
Meanwhile mix the sour cream and chives together and spoon into a serving bowl. To serve, pile the jacket skins onto a wooden board and serve along side the sour cream and Chunky Chilli.
