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Tex-Mex Baked Potatoes with Chili




Source of Recipe


Chyrel


List of Ingredients




2 large potatoes

1 tablespoon oil

1 garlic clove, crushed

1 small onion, chopped

1/2 small red pepper, seeded and chopped

8 ounces lean ground beef

1/2 small fresh red chili, seeded and chopped

1 teaspoon ground cumin

pinch of cayene pepper

7 ounce can chopped tomatoes

2 tablespoons tomato paste

1/2 teaspoon dried oregano

1/2 teaspoon dried marjoram

7 ounce can red kidney beans, draning and rinsed

1 tablespoon chopped fresh cilantro

salt and ground black pepper

4 tablespoons sour cream

chopped fresh parsley to garnish




Recipe



COOKING INSTRUCTIONS:

1. Preheat the oven to 425 degrees. Rub the
potatoes with a little oil. Prick with fork or thread onto
skewers to speed cooking (or potato baker). Bake
them on the top shelf for 30 minutes before
beginning to cook the chili.

2. Heat the oil in a pan and fry the garlic, onion and
pepper gently for 4-5 minutes until softened.

3. Add the beef and fry until browned all over, then
stir in the chili, cumin, cayenne pepper, tomatoes,
tomato paste, 4 tablespoons water and the herbs.
Cover with a tight fitting lid and simmer for about 25
minutes, stirring occasionally.

4. Remove the lid, stir in kidney beans and cook for
five minutes. Turn off the heat and stir in the chopped
fresh cilantro. Season to taste and set aside.

5. Cut the baked potatoes in half and place them in
serving bowls. Top with the chili mixture and a dollop
of sour cream.