495kcals, 16.6g fat (5g saturated), 45.1g carbs, 6.1g sugars, 40.1g protein, 11.9g fibre, 0.386g sodium
|For the fries:|
|3 large potatoes, scrubbed|
|2 tbsp olive oil|
|2 tsp paprika|
|Salt and black pepper|
|For the chilli:|
|1 tbsp olive oil|
|1 small onion, diced|
|1 green pepper, deseeded and finely chopped|
|1 green chilli pepper, finely chopped|
|500g beef mince|
|1 tbsp chilli powder (mild, medium or hot)|
|1 tsp cumin|
|½ tsp dried coriander|
|1 tbsp tomato purée|
|1 x 400g tin of chopped tomatoes|
|1 x 400g tin of kidney beans|
|Splash of red wine|
|200ml beef stock|
|120g Cheddar, grated|
|1 tomato, chopped|
|2-3 spring onions, chopped|
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- Using a very sharp knife, slice the potatoes into skinny fries. Toss in the olive oil, paprika and some salt and pepper, and then spread onto two baking trays without crowding. Place in the oven and cook for 25-30 minutes until crispy and golden, rotating the trays and tossing the fries after 20 minutes.
- TIP: In a rush? Just use frozen chips!
- In a large pot, heat the olive oil for the chilli over a medium-high heat. Add the onion, pepper and chilli pepper and cook for 3-4 minutes.
- TIP: If you’re making this for children, remove the seeds from the chilli pepper.
- Add the beef mince. Cook for 5-6 minutes until no pink parts remain, stirring and breaking up lumps with a wooden spoon. Drain away any fat.
- Add the chilli powder, cumin, coriander and tomato purée and stir to combine. Add the tinned tomatoes, kidney beans, wine and beef stock and bring to a boil. Reduce the heat and simmer for 20 minutes, then season to taste.
- TIP: Add a splash of beef stock or water if it starts to look too dry.
- Remove the fries from the oven and ladle over the chilli. Top with the grated Cheddar and return the baking trays to the oven for 2-3 minutes until the cheese has melted.
- Divide between plates and top with chopped tomatoes and spring onions. Serve with sour cream.