Baked Potatoes with Chili Con Carne
Ingredients
- For the garnish
- 4 leaves Lettuce (such as iceberg )
- 4 Tbsps Crème fraiche
- For the chili
- 1 garlic clove
- 1 Red chili pepper
- 350 grams mixed Ground meat (such as pork, beef and lamb)
- 1 Tbsp vegetable oil
- 1 Tbsp Pastry flour
- 2 Tbsps Tomato paste
- 350 milliliters Beef broth
- 1 Red Bell pepper
- 150 grams Corn kernel (canned)
- 1 Tbsp chopped fresh oregano
- salt
- freshly ground peppers
- 1 tsp sweet ground paprika
- Cumin (ground)
Preparation steps
Preheat oven to 200°C (approximately 400°F).
Rinse and scrub potatoes. Wrap in foil wrap, place on a baking sheet and bake for 50-60 minutes.
For the chili, peel onion and garlic and finely chop. Rinse chile pepper, cut in half, remove seeds and chop. Cook ground meat in a hot pan in oil until crumbly. Add chile pepper, onion and garlic. Sprinkle with flour and fry for 1-2 minutes. Mix in tomato paste. Pour in broth and simmer for about 30 minutes. Rinse bell pepper, cut in half and dice. Add to chili along with drained corn. Cook for 15 minutes and add oregano. Season with salt, pepper, paprika and cumin.
Rinse lettuce, spin dry and cut into fine strips.
Remove potatoes from oven, unwrap and cut each crosswise. Press lightly apart and arrange on plates. Fill with chili. Top with creme fraiche if desired. Serve with lettuce strips.
