Chilli cheese crushed potato stack

After making this chilli cheese crushed potato stack and posting a photo on Twitter I had no idea how popular this would be- retweets, likes and views coming left, right and centre but for very good reason! I was aiming to create a proper comfort dish and it hit the spot so read on… Not only do you get the recipe for the stack but you are also getting my much loved chilli recipe. The combination of spices and chilli gives heat, sweetness, smokiness and an overall well rounded savoury hit. I love the combination of cascabel and smoked chipotle chillies but ancho chillies are also fabulous if you can only find these.

I would advise making the chilli the day before you want to eat it so the flavours have plenty of time to develop. I simmered mine the day before for an hour before then finishing it off the next day. If you want to add beans then be my guest by this is a chilli for meat lovers.

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Ingredients- serves 4
1 tbsp vegetable oil
400g beef mince
1 large red onion- finely chopped
3-4 garlic cloves- crushed or finely chopped
1 tbsp each of ground cumin, ground coriander, paprika and oregano
1 tbsp tomato puree
2 tins of chopped tomatoes
200ml hot beef stock
1 tsp treacle
2 tins of chopped tomatoes
2 cascabel chillies
4 chipotle morita chillies
400g new potatoes
Butter
Cheddar cheese to top
Fresh jalapenos- finely sliced

1. Start by taking a pan and adding a glug of oil. Brown off the mince over a medium to high heat; if it is particularly fatty then drain off most before lowering the heat and adding the onion in. Cook until the onion is softening but not colouring and then add the garlic in for another minute.

2. Add the spices and herbs into the pan and stir well so the meat is well coated. Squeeze in the tomato puree and cook for two minutes. Pour in a little of the hot beef stock to help deglaze the bottom of the pan before pouring in the rest along with the tomatoes. Pop the cascabel and chipotle chillies. Stir through the treacle. Simmer the chilli for at least an hour and a half; leave overnight if you can.

3. When you are ready to assemble the dish, preheat the oven to 180c/ 160 fan. Bring a pan of water to the boil and cook the potatoes until just tender. Drain well and lightly crush with a fork. Toss a good amount of butter through it (don’t hold back!) before placing the potatoes in an ovenproof roasting dish. Roast by themselves for 20-25 minutes until they turn golden and crispy in places. Spoon over the chilli and top with a liberal helping of grated cheese before returning to the oven. Cook until the cheese is melting. Finish with a sprinkling of freshly sliced jalapeno and serve with soured cream, if you like.

Chilli cheese crushed potato stack- forget your normal baked potatoes and give this a try!

 

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