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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) Sebago 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

Method

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.

The best chilli beef jacket potatoes

How to make The best chilli beef jacket potatoes

Ingredients

Method