Some Like it Hot – Dan’s Chilli Con Carne with Crispy-Skinned Potatoes

I hope you all enjoyed the long royal wedding/bank holiday weekend! I ate a lot of cake and sweets so I craved something really savoury last night and decided it’s time for my famous chilli con carne again!

For four portions you need:

  • 500g minced Beef Steak
  • 1 Can chopped Tomatoes
  • 1 Can red Kidney Beans
  • 1 large Onion
  • Tomato puree
  • 2 Garlic Gloves
  • Some Olive Oil
  • Salt, Pepper, Paprika, dried Chillies
  • 4 Baking Potatoes
  • 1 Pot Soured Crème
  • 2 Avocados

Put the potatoes with skin on a baking tray, pierce with a fork on every side. Moist in some olive oil and season with salt and pepper. Put for 1-1.5 hours in a preheated (200 degrees) oven, depending on size. Turn them now and then to make sure they don’t get too dark.

Take a big pot. Chop your onions finely and fry them for a couple of minutes in some olive oil. Add garlic and fry another minute. Now add your mince and season well with salt, pepper and paprika. Once the mince is done and you are happy with the seasoning, add the can of tomatoes and the beans with their juice. Stir well and add half a tube of tomato puree. Now season again and add the dried chillies. Try it now and then to make sure it’s not too hot. Now let the whole thing simmer until it thickens. By the time your chilli is thick but your potatoes are not ready yet, just add some water to the chilli, nothing can go wrong! Also, if you made it too hot for your likings, add some water and let it simmer until it reduces.

Just before your main dish is cooked, peel avocados and cut into cubes. Add some salt and pepper.

Once your potatoes and your chilli are ready to roll, dish them by cutting the potatoes into halves, add some chilli con carne on top, add a good spoon of soured crème and some avocado cubes. That’s it! By the way, a Mexican beer with a fresh lime wedge is the perfect drink for this hot dish.

Olé!

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