Tex-Mex Baked Potatoes With Chili |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found this in an old cookbook, made some changes, and it's now the recipe I turn to when I feel like eating chili but don't want to use the slow cooker. You can use any other ground meat, but I like using lean ground turkey. Ingredients:
2 large russet potatoes |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 medium onion, chopped |
1 red bell pepper, seeded and chopped |
1 lb lean ground turkey |
1 serrano pepper, chopped (remove the seeds if you don't want a spicy chili) |
2 teaspoons ground cumin |
1/2 teaspoon cayenne pepper |
1/2 teaspoon salt |
15 ounces diced tomatoes |
4 tablespoons tomato paste |
2 tablespoons barbecue sauce |
1/4 cup water |
1 teaspoon dried oregano |
1 teaspoon dried marjoram |
15 ounces black beans, drained |
2 tablespoons cilantro, chopped |
Directions:
1. Wrap the potatoes in aluminium foil and pierce with skewers all over. Bake at 425F for 45 minutes.
2. Heat the oil in a pan and add the garlic, onion, and bell pepper. Fry gently for 4-5 minutes until softened.
3. Add the ground turkey, and fry until it is browned. Stir in the chopped serrano pepper, ground cumin, cayenne pepper, salt, tomatoes, tomato paste, BBQ sauce, water, and dried herbs. Cover and simmer for about 25 minutes, stirring occasionally.
4. Add the black beans and cook for 5 more minutes. Turn off the heat and stir in the chopped cilantro.
5. Cut the baked potatoes in half lengthwise and place one half in each serving bowl. Top them with the chili.
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