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Jacket Potato with Chili Con Carne Recipe

British · Main course · 90 min total

A classic British comfort food: a fluffy baked potato loaded with a hearty, spicy chili con carne, perfect for a satisfying weeknight dinner.

Ingredients

• 4 large baking potatoes (about 300g each)
• 1 tbsp olive oil
• 1 tsp salt
• 500g lean ground beef
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 400g can chopped tomatoes
• 400g can kidney beans, drained and rinsed
• 150ml beef stock
• Salt and pepper to taste
• Optional toppings: grated cheddar cheese, sour cream, chopped fresh coriander

Instructions

1. Preheat oven to 200°C (400°F). Scrub potatoes, pat dry, prick with a fork, rub with olive oil and salt. Place directly on oven rack and bake for 60-75 minutes until tender.
2. Meanwhile, in a large pan over medium-high heat, cook the beef until browned, breaking it up. Drain excess fat.
3. Add onion, garlic, and bell pepper; cook for 5 minutes until softened. Stir in chili powder, cumin, and paprika; cook for 1 minute.
4. Add chopped tomatoes, kidney beans, and beef stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes until thickened. Season with salt and pepper.
5. Once potatoes are done, cut a cross on top, squeeze open, and fluff the flesh with a fork.
6. Spoon chili over each potato and serve with desired toppings.

Tips

• To speed up baking, microwave potatoes for 5 minutes before oven baking.
• Chili can be made ahead and reheated.
• Leftover chili freezes well for up to 3 months.

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