1 onion, finely chopped
1 tbsp chilli powder
1 tbsp paprika
3 tsp ground cumin
60 g tomato purée
300 g beef mince
400 g tin of chopped tomatoes
1 tbsp brown sugar
1 tbsp vinegar
1 red pepper, deseeded and finely chopped
200 g tin of kidney beans, drained and rinsed
500 g Country Crest Baby Potatoes Microwave Steam Pack
6 tbsp Cheddar, grated
3 tbsp sour cream
3 tbsp chives, chopped
1 Heat the oil in a frying pan over a medium heat. Add the onion and spices and cook for three minutes, then stir in the tomato purée and cook for another minute.
2 Add the beef mince, breaking it up with a wooden spoon, and cook for a few minutes until cooked through.
3 Stir in the tomatoes, sugar, vinegar and 60ml of water. Reduce the heat and simmer for 1-1½ hours until thick.
4 Stir in the red pepper and kidney beans and simmer for 10 minutes.
5 Microwave the potatoes according to the package instructions. When cool enough to handle, cut a cross in the top of each potato and squeeze the sides to open slightly. Spoon over the chilli mixture and top with Cheddar, sour cream and chopped chives.