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Chili-Cheese Jackets

A delicious and hearty dish combining baked potatoes with spicy chili topping.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Jackets
  • 4 pieces baking potatoes Best with Russet or Idaho potatoes
For the Chili
  • 3 tbsp vegetable oil For cooking
  • 1 onion, finely chopped
  • 2 tsp cumin seeds
  • 500 g beef mince (12 percent fat) Lean beef for healthier option
  • 1 tsp fine sea salt Adjust to taste
  • 2 tbsp chipotle paste For spice
  • 2 tbsp Black Garlic Paste For depth of flavor
  • 3 tbsp tomato purée For richness
  • 50 g pickled jalapeños, chopped
  • 2 tbsp jalapeño brine From the jar of jalapeños
  • 1 pinch sugar To balance flavors
  • 400 g can black beans, drained and rinsed
  • 400 g can chopped tomatoes For sauce base
  • 80 g vintage Cheddar, grated For topping
  • 4 tbsp soured cream For serving
  • Half pack coriander, leaves picked For garnish

Method
 

Preparation
  1. Preheat the oven to 200°C (400°F). Bake the potatoes for 1 hour or until tender.
  2. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cumin seeds, cooking until the onion is soft.
  3. Add the beef mince to the pan, cooking until browned.
  4. Stir in the fine sea salt, chipotle paste, Black Garlic Paste, tomato purée, jalapeños, jalapeño brine, and sugar. Mix well.
  5. Add the black beans and chopped tomatoes, cooking for about 20 minutes until heated through and flavors melded.
  6. When the potatoes are done, cut them open and fluff the insides with a fork.
  7. Spoon the chili mixture on top of the potatoes and sprinkle with grated Cheddar.
  8. Return to the oven for an additional 10 minutes until the cheese is melted.
Serving
  1. Serve with a dollop of soured cream and fresh coriander on top.

Notes

If you have leftovers, store in an airtight container in the refrigerator for 3 to 4 days. Can be frozen, best to freeze chili separately from potatoes.