Chili con carne spuds: Slow-cooked family dinner goodness

Method

• Peel and finely chop the onions, garlic, carrots, celery, chillies and peppers.

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• Combine all your spices together
• Heat a large stewing pan or pot with a good amount of olive oil.
• Brown the beef mince and set aside.
• Add all your chopped vegetables, chilli, cumin, cinnamon and a good amount of seasoning.
• Cook for about 6-10 minutes, stirring until softened and lightly coloured.
• Add the kidney beans and tomatoes, and add the browned mince meat.
• Fill one of the empty tomato tins with water and pour this into the pan.
• Pick the leaves from the coriander and place them in the fridge.
• Finely chop the washed stems and stir in.
• Bring to the boil and turn the heat down to a simmer with the lid on halfway for about an hour and a half, stirring every now and then.
• For the potatoes
• Preheat the oven to 220°C.
• The secret to the best-baked potato recipe is making baked potatoes that have a delicious salty, crispy outside skin. They are simply the best, also know as jacket potatoes.
• Wash the potato under cool running water and gently scrub the dirt off. Try not to remove the skin by scrubbing too hard, we want the skin to remain!
• Dry gently with a paper towel, trying not to remove the outer layer of skin. Pat with paper towels until the potato is dry. You want the potato to be dry so that when you rub the oil on it, it will absorb into the skin better.
• Pierce with a fork a few times
• Rub them all over with the olive oil, place on a baking sheet and sprinkle generously with sea salt and prick all over with a fork. You need the salt for a good crust.
• Place on a wire baking rack in the middle of a baking tray and place the potatoes on top.
• Bake for 45-50 min or until the potatoes are soft on in inside
• For serving:
• Slit the potatoes then top with Chilli Con Carne, yoghurt (optional), and a good helping of Creme Fraiche
• Serve with a wedge of lime. You can serve with more chopped chilli for those people who like it hot