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Tex Mex chilli in baked potatoes


  • Preheat oven to 180°-190°C fan forced (200°-210°C normal). 
  • Rub the potatoes all over with oil and salt. Then wrap in kitchen foil and cook in the oven until tender when pierced with a small, sharp knife.
  • While the potatoes are cooking, heat 1-2 tbsp oil in a large heavy-bottomed pot and gently saute the onion and garlic until tender. Add the mince and stir until it changes colour, mashing with a wooden spoon as you do so. Then add the chilli powder, cumin, paprika, oregano and Spicy Spanish mix. Stir and add the beer with ¾ cup ketchup and 1 cup stock. Mix well and simmer until thick and fragrant, stirring every now and then and adding more ketchup and stock if needed. Add the kidney beans with more stock, if needed, to the pot and briefly cook.
  • Then cut the potatoes in half and place on individual plates. Spoon the chilli in the centre and top with a dollop of sour cream.
  • Serve as is as a starter or snack or with a simple green salad alongside for a light meal.
  • nb. I always cook extra chilli to freeze and then serve on rice or rolled in tortillas another day.


  • 4 large potatoes, scrubbed well
  • olive oil
  • sea salt flakes
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 kg lean minced beef
  • 3 tbsp chilli powder
  • ½ tbsp each ground cumin, paprika & dried oregano
  • 1 tspn Spicy Spanish spice mix
  • ½ cup beer
  • 1 cup ketchup
  • 1-2 cups beef stock
  • 1 x 400 gm can red kidney beans, drained & rinsed
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm