1 | «The Green Mountain» mince |
4 | baking potatoes |
2 tbsp. | olive oil |
1 | onion, finely chopped |
1 | clove garlic, crushed |
200ml | dunkel beer |
1 small | chilli, cored and finely chopped |
2 | tomatoes |
1 can | sweetcorn (approx. 140g) |
1 can | kidney beans (approx. 210g), rinsed and drained |
1-2 | generous pinches chili powder |
1 | generous pinch cumin |
Salt, 1 pinch sugar | |
2 sprigs | oregano leaves |
30g | cheddar cheese, grated (or vegan alternative) |
1.
Bake potatoes in the oven at 180 degrees (fan oven: 160 degrees) for approximately 50 minutes
2.
Fry ‘The Green Mountain’ mince in hot oil at a high heat in a pan, stirring frequently
3.
Add onions and garlic and sauté; deglaze with beer
4.
Add chili, tomatoes, sweetcorn and kidney beans
5.
Season with chili powder and cumin
6.
Simmer for 30 minutes over a low heat
7.
Season with salt, sugar and oregano
8.
Remove potatoes from oven, partially slice open, fill with the chili and serve sprinkled with grated cheese
