Prep time: 10 min
Cooking time 1h30min
Ingredients
4 russet potatoes
3 tbsp olive oil
5 cloves shallots
4 cloves garlic
3 whole red chilli
2tsp cumin
1 capsicum, cubed
300g ground beef
1 can whole tomato
1 can tomato puree
2 tbsp chili powder
1 tbsp cayenne pepper powder
1 tsp dried basil
1 tsp dried oregano
2 cups water
Salt to taste
1 can kidney beans, washed and drained.
4 tbsp grated cheese
Method:
1. Wrap the washed potatoes in foil. Put it in the oven for 1hr at 180degC.
2. Blend the shallot, garlic, chili and cumin into a rough chop.
3. In a pot, heat up the oil. Throw in the blended stuff and capsicum. Stirfry for abt 15min.
4. Add in the beef and cook till it browns.
5. Add in all the tomato, herbs and chili powders.
6. Add in water and salt to taste.
7. Simmer for an hour. Be sure to stir once in a while and add in more water if necessary.
8. Sometime in between, potatoes will cook. Take it out to cool slightly.
9. Mix in beans and let simmer for another 10mins then turn off flame.
10. Dress your potatoes with the chili and cheese then feel free to eat!
Potato alternatives:
- any Indian bread.
- rice
- tacos
Ps: I made this spicy. Reduce the amt of chili powder to reduce the heat.
Variation:
I made the chili more hearty (in my mum's words, "anak banyak" style) by adding chickpeas, mushrooms,carrots and celery and increased the amount of water by 1 cup.
I also made a vegan version, chili sin carne, by omitting the beef and adding on more veges & beans. You can also add more mushrooms to give it more flavour.
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