| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Schwartz, Schwartz1 | 6 | servings | |
INGREDIENTS
| 6 | lg | Baking potatoes |
| 350 | g | Minced beef; (12oz) |
| 1 | sm | Onion; chopped |
| 1 1/2 | ts | Schwartz Hot Chili Powder |
| 1 | ts | Schwartz Garlic Granules |
| 2 | ts | Schwartz Mixed Herbs |
| 3 | tb | Tomato puree |
| 1 | 400 gram tin chopped tomatoes; (14oz) | |
| 1 | 425 gram tin kidney beans; drained and rinsed | |
| ; (15oz) | ||
| 100 | g | Cheddar cheese; grated (4oz) |
INSTRUCTIONS
Pre-heat the oven to 200C, 400F, Gas Mark 6. Prick the potatoes with a fork and bake for 11/4 hours until cooked throughout. Place the minced beef, onion, Chili Powder, Garlic Granules and Mixed Herbs in a saucepan and cook for 3-4 minutes. Stir in the tomato pur.e, chopped tomatoes and kidney beans. Cover and simmer for 25-30 minutes, stirring occasionally. Allow the potatoes to cool slightly before cutting in half. Scoop out most of the flesh. Fill the potato skins with the chili mixture, top with grated cheese and place under a pre-heated grill until golden. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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