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Chili with Baked Potato
Victoria Haneveer

Chili with Baked Potato

This easy chili recipe offers the most fantastic flavor and the consistency of this means it is ideal for ladling over baked potatoes, or you can serve it with rice instead.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 4
Course: Entree
Cuisine: Mexican
Ingredients Method

Ingredients
 

  • 1 pound (1/2 kilo) ground beef
  • 14 oz (400g) can tomatoes in juice
  • 14 oz (400g) can kidney beans, drained and rinsed
  • 1 cup beef bouillon, tomato juice or tomato pulp (passata)
  • 1 chopped yellow onion
  • 2 minced garlic cloves
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • Chili powder, salt and black pepper, to taste
  • 4 baked potatoes or 4 portions cooked rice, to serve
  • Grated cheese and/or sour cream, to serve (optional)

Method
 

  1. Put the beef in a big pan and cook it until browned, breaking it up with a wooden spoon.
  2. Drain off the fat.
  3. Transfer the beef to your crockpot and stir in the remaining ingredients apart from the potatoes or rice, cheese and sour cream.
  4. Cook on low for 10 hours or on high for 5 hours.
  5. If you don't have a crockpot you can cook the chili on the stove for a couple hours, but stir it often and make sure it doesn't dry out.
  6. Serve over baked potatoes or hot cooked rice.
  7. Add grated cheese and/or sour cream to serve.