Chilli Beef and Black Beans
Photography by Manja Wachsmuth.
Top these beef-filled potatoes with any of the following: sliced avocado, fresh coriander, crumbled feta, sliced spring or red onions, diced tomatoes and sour cream.
Serves: 4
INGREDIENTS
1 tablespoon vegetable oil
1 onion, finely chopped
1 carrot, grated
2 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½–1 teaspoon smoked chipotle chilli (I used Jonathon’s Spices) or regular chilli flakes
2 tablespoons tomato paste
350 grams beef mince
1 cup beef stock
1 x 400 gram tin crushed tomatoes
1 cup frozen corn kernels
1 x 400 gram tin black beans, drained and rinsed
small handful coriander, chopped
sea salt and freshly ground pepper
Baked potatoes
4 large Agria potatoes, about 250-300 grams each
olive oil
fine salt
METHOD
Heat the oil in a large sauté pan and add the onion and carrot with a good pinch of salt. Cover and cook until tender. Add the garlic, all the spices and the tomato paste. Cook for 2 minutes then increase the heat to high and add the mince, using a wooden spoon to break up any lumps. Add the stock, tomatoes and corn. Season and simmer until the mixture is quite thick without too much liquid. Stir in the black beans and coriander.
Baked potatoes: Preheat the oven to 200°C.
Scrub the potatoes then dry and prick several times with a fork. Put a little oil in the palm of your hand and rub over the potatoes then sprinkle with salt.
There are two methods of cooking the baked potatoes:
For a soft skin, wrap each potato in foil and place on a baking tray.
For a crispy skin, place uncovered on a baking tray.
Bake the potatoes for 1 hour or until very tender when pierced with a skewer.
To serve: Cut the baked potatoes lengthways, ¾ of the way through the centre. Spoon the chilli beef into the potato and top with any of the garnishes. Serve the remaining chilli beef separately.
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