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Chili Bake with Baked Potato Topping

Chili Bake with Baked Potato Topping


Here's a great, easy recipe that combines the spiciness of Chili con Carne with a great baked potato topping. Sort of a Texan cousin of Shepherd's Pie!

Chili Bake with Baked Potato Topping Recipe

INGREDIENTS:

  • 1½ pounds lean ground beef (700 gm)
  • 2 medium onions, chopped
  • 3 cloves garlic, crushed and diced finely
  • olive oil
  • 1/2 green pepper and 1/2 red pepper, chopped
  • 28 oz can diced Italian tomatoes (796ml)
  • 2 pkgs Oxo beef bouillon, or equivalent
  • 2½ tbsp chili powder (37ml)
  • 1/8 tsp paprika (.5ml)
  • 1/8 tsp cayenne pepper (.5ml)
  • 3 tsp Worcestershire Sauce
  • salt and pepper to taste
  • 5-6 white potatoes boiled and mashed with a little butter and milk

    • METHOD:

    Prepare potatoes.

    While they are boiling, sauté beef in a little oil, add onions and garlic and cook till beef is browned.

    Add peppers and cook for about five minutes more.

    Add canned tomatoes and their liquid, along with seasonings.

    Heat to boiling, and simmer on low heat, stirring occasionally for 20 - 30 minutes, to thicken slightly.

    Transfer to a shallow oven-proof casserole and tumble the mashed potatoes over top, spreading to mostly cover the chili mixture.

    I like the topping to look a bit chunky.

    Spritz with a little olive oil and bake at 375°F or 190°C for about 30 - 35 minutes until the peaks of the potatoes start to brown.

     


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