Name: Beef and bean chilli on a loaded potato
Prep time: 20 min
Cook time: 15 min
Yield: 1
Cuisine: Tex-Mex
Ingredients: 160 g beef boneless (ran/topside), all white fat cut off, minced in front of you after the mincer has been run clean; NOT ready mince from the tray (160 g beef boneless lean); 2.5 tbsp dry kidney beans (about 1/3 cup, 65 g, once boiled at the weekend) (25 g rajma); 1/3 onion, chopped (40 g onion); 1 large tomato, chopped (120 g tomato); 1 tbsp ketchup (for body and colour) (10 g ketchup); 2 cloves (5 g garlic); 3/4 tsp, crushed (1.5 g cumin seeds); 1/2 tsp (2 g red chili powder); 1/2 tsp (1 g coriander powder); 1/4 tsp dried oregano (0.5 g oregano); 1/4 level tsp (1.2 g cooking oil); 1/4 tsp (1.5 g salt); 1 heaped tbsp grated (10 g mozzarella local); 1 tbsp chopped (3 g coriander fresh)

Method

Sunday 10:06, non-stick pan on high: oil, then the mince, breaking it up; 5 min until brown and dry.
Add onion and garlic 2 min, then cumin, chilli, coriander powder, oregano, salt, tomato and ketchup; cook 4 min until the tomato melts into a thick red paste.
Add the boiled kidney beans (this dish's 25 g-dry share, about 1/3 cup) and 1/4 cup water; simmer 8 min, crushing a few beans, until thick. Cool in a flat box in a sink of cold water and freeze.
Friday night: move to the fridge.
Saturday: scrub the potato and pressure-cook it whole with 1 cup water, 3 whistles (or boil 20 min) until a knife slides in.
Meanwhile reheat the chilli in a covered pan with 2 tbsp water, 6-8 min, stirring, until bubbling.
Split the potato and press it open, spoon over the chilli, add the cheese, cover the plate 1 min so it melts; scatter coriander.

Freeze & reheat

Freeze: Flat bag or box of chilli (no potato). Label: 'SAT - LUNCH - Beef & bean chilli (COOKED) - pan 8 min till bubbling - made Sun __/__'
Thaw & reheat: Fridge Friday night; reheat once in a covered pan with 2 tbsp water until bubbling all through. The potato is always cooked fresh, never frozen.
Keeps: Chilli: freezer 3 months, fridge 2 days after thawing

Why it tastes good: Crush a few beans into the sauce while it simmers; they thicken it so it clings to the potato instead of running off.

Beef and bean chilli on a loaded potato

Ingredients

Method

Freeze & reheat

Nutrition, per portion