I didn’t think I would type this somewhat simple, possibly low-blow mid-week dinner.
A dinner that would not ordinarily be what we would dish, though someone was not feeling well and comfort food was in need.
Wow, this is a keeper.
The kids absolutely love it, we absolutely love it, especially served with dollops of sour cream, butter for the potato and avocado.
We also substitute turkey mince for the pork mince on account of calories.
Yes, lobster tet-a-tet it isn’t. Super easy, home run Wednesday-night dinner it is.
4 baking potatoes
2 tbsp olive oil
1 large onion, finely chopped
400gm pork mince (we used turkey)
1 tbsp chipotle paste*
400gm can chopped tomatoes
1 chicken stock cube
300ml sour cream
1/4 bunch chives, snipped
- Heat the oven to 180c and prick the potatoes all over with a fork. Use 1 tbsp of the oil to rub over the potatoes and place on a baking sheet in the oven for about 1 hour until cooked through.
- Meanwhile, make the chilli. Put the remaining oil in a deep frying pan over a medium heat. Add the onion and cook for about 10 minutes until softened. Add the mince, breaking up with a wooden spoon and stirring until turning pale. Stir through the chipotle paste, cook for 1 minutes, then tip in the tomatoes, crumble over the stock cube and season well. Cover and simmer over a gentle heat with the lid on for about 40 minutes, stirring occasionally.
- Remove the lid from the chilli and cook for 10 minutes more. Once the potatoes are cooked, halve them and top with the chilli, a dollop of soured cream and a sprinkling of chives
* I was really, really surprised by this. So surprised I suggested we simply substitute a powdered chilli con carne pack, though Nat was adamant we go with this sauce. It is a total win.