Ingredients
- 2 tablespoons olive oil
- 1 red banana chilli, finely chopped
- 1 tablespoon paprika
- 3 teaspoons ground cumin
- 1/4 cup tomato paste
- 500g beef skirt steak, trimmed, cut into 8cm pieces
- 440g can chopped tomatoes
- 3/4 cup water
- 1 tablespoon brown sugar
- 1 tablespoon malt vinegar
- 6 (350g each) Vivaldi potatoes, washed
- 1 red capsicum, deseeded, diced
- 200g can kidney beans, drained, rinsed
- Mashed avocado, to serve
- Sour cream, to serve
- Chopped chives, to serve
Directions
- Step 1
Heat oil in a frying pan over medium heat. Add chilli and spices. Cook, stirring, for 4 minutes. Add paste. Cook for 1 minute.
- Step 2
Add steak. Turn to coat. Stir in tomatoes, water, sugar and vinegar. Reduce heat to medium-low. Simmer, uncovered, for 1 1/2 hours, stirring occasionally.
- Step 3
Meanwhile, preheat oven to 200°C. Pierce each potato 4 times. Place directly onto oven rack. Bake for 1 1/2 hours or until skins are crisp and potato flesh is tender.
- Step 4
Remove steak from sauce to a board. Using 2 forks, shred steak. Return to sauce. Add capsicum and beans. Stir over low heat for 8 minutes or until heated through.
- Step 5
Cut a cross in each potato. Squeeze to open. Spoon over chilli con carne. Top with avocado, sour cream and chives. Serve.
Serving size: 4
Recipe courtesy of taste.com.au