Tex Mex Chilli In Baked Potatoes

Huey

4 large potatoes, scrubbed well
olive oil
sea salt flakes
kitchen foil
1 onion, chopped
2 garlic cloves, crushed
1 kg lean minced beef
3 tbsp chilli powder
½ tbsp each ground cumin, paprika & dried oregano
1 tspn Spicy Spanish mix (McCormick?s)
½ cup beer
1 cup ketchup
1-2 cups beef stock
1 x 400 gm can red kidney beans, drained & rinsed
sour cream

Preheat oven to 180-190°C. Rub potatoes with oil and salt. Then wrap in foil and cook in the oven until tender when pierced with a small, sharp knife. While the potatoes are cooking, heat 1-2 tbsp oil in a pot and gently saute onion and garlic until tender. Add mince and stir until it changes colour, mashing with a wooden spoon as you do so. Then add chilli powder, cumin, paprika, oregano and Spicy Spanish mix. Stir and add beer, ¾ cup ketchup and 1 cup stock. Mix well and simmer until thick and fragrant, stirring every now and then and adding more ketchup and stock if needed. Add kidney beans, together with more stock if needed, and briefly cook. Then cut potatoes in half and place on individual plates. Spoon chilli in the centre and serve with a dollop of sour cream on top.