Loaded wedges with chilli con carne

Perfect started or ideal for a family movie night.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C /fan 180°C / gas 6.

Step 2

In a medium pan, heat 15ml of oil on a medium heat, add the onions, garlic, paprika, cumin and chilli powder, and cook for 3 minutes, or until the onions are transparent. Then add in the mixed herbs, bay leaf, and minced beef. Using a wooden spoon, break up the meat and increase the heat to brown the meat. Once the meat has browned, add the tomato puree and mix well for 5-10 minutes.

Step 3

Then add to the pan the chopped tomatoes, passata, beef stock, kidney beans and salt. Bring to the boil, then reduce the heat and leave to simmer for 60 minutes. Stirring occasionally to prevent the mixture from sticking to the bottom of the pan. Check periodically and add a small amount of water if most of the liquid has evaporated.

Step 4

Meanwhile, wash the potatoes and cut into long wedges, add to a large pot of cold water and bring to the boil, then blanch for 3 minutes. Drain and leave to stand for 2-3 minutes, allowing any excess water to evaporate. Then place the potatoes on a baking tray and drizzle over 15 ml of oil and sprinkle over paprika powder then gently massage all ingredients together. Bake at 180 degrees for 25 minutes or until crispy and golden brown. Occasionally, giving the potatoes a shake to ensure they are evenly cooked.

Step 5

Add a portion of the crispy wedges onto a plate and then ladle over a portion of chilli con corde and sprinkle with grated cheese. If you prefer, place the plate under the grill until the cheese has melted.

Step 6

Serve and enjoy