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The 5-A-Day Menu Planner
by Susannah Blake
Serves 4


• 4 small potatoes
• 1 tbsp. olive oil, plus extra for rubbing
• 2 garlic cloves, crushed
• 3/4 Ib. ground beef
• 2 cups peeled and chopped tomatoes
• 1 tbsp. tomato paste
• scant 1/2 cup beef stock
• 1 cup drained and rinsed canned kidney beans
• 1 tsp. ground cumin
• 1/4 to 1/2 tsp. crushed dried chilies
• 4 tbsp. sour cream
• salt and freshly ground black pepper
• shredded scallion, to scatter


Heat the oven to 375°F.

Prick the potatoes all over, rub with oil, and bake in the hot oven about 1 hour until cooked.

Meanwhile, heat the oil in a pan and fry the garlic about 1 minute, then add the beef and fry gently until browned all over. Add the tomatoes, tomato paste, stock, beans, and spices and season with salt and pepper. Simmer 20 to 25 minutes, stirring occasionally, then check the seasoning.

Cut the potatoes open and spoon the chili beef over the top.

Add a dollop of sour cream, scatter with some shredded scallion, and serve.


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