Week 14 - Tex Mex Chili

The Recipe
Two large potatoes
1lb ground pork
oil
salt & pepper
1 onion
1 clove garlic
1 fresh chili
1 red bell pepper
1 can (400g) tomatoes
1 tsp oregano
pinch of cumin
1 can (400g) beans - drained

Bake the potatoes until done.

Heat the oil in a skillet over high-heat, add meat and cook until browned, add salt, pepper, chopped onion and garlic, chopped chili and bell pepper. Let it cook for a couple of minutes. Add tomatoes, spices and the drained beans. Let the chili simmer for 10-15 minutes.

Cut open the potatoes and pour over the Tex Mex chili. Serve with a green salad.

The Verdict
I quite often make nachos with a very similar meat sauce (only using ground beef instead), so it was nothing new in that respect, but I liked the idea of serving it over baked potatoes rather than nachos chips. Not a recipe I'm going to keep, but definitely an idea I'm going to keep.