To make this the quickest chilli ever, you could microwave the jackets to speed things up or swap them for rice or crusty bread.
3 baking potatoes, washed and dried
4 tsp rapeseed oil
1½ tsp ground cumin
1½ tsp ground coriander
½ tsp ground cinnamon
1½ tsp mild chilli powder
300g/10½oz sirloin or rump steak, fat removed, cut into 1cm/½in-thick strips
1 red onion, thinly sliced
1 red pepper, seeds removed, thinly sliced
2 garlic cloves, finely chopped
½–1 red chilli, seeds removed, sliced
400g tin chopped tomatoes
1 tbsp roughly chopped coriander leaves
sea salt and freshly ground black pepper
100g/3½oz sour cream
45g/1½oz mature Cheddar. grated
30g/1oz jalapenos, sliced
Preheat the oven to 200C/180C Fan/Gas 6. Rub the potatoes with 2 teaspoons oil and season with salt and pepper. Prick them all over with a fork. Bake for 45–60 minutes, or until crisp on the outside and fluffy inside.
Meanwhile, mix the spices together in a medium bowl. Remove 2 teaspoons of the spice mix and set aside. Add the steak to the bowl and toss to coat. Heat a large frying pan until very hot. Add the remaining oil and the beef and fry for 30–40 seconds on each side, until browned and just cooked, then tip onto a plate and set aside.
Add the onion and pepper to the pan, cover with a lid and gently fry for 2–3 minutes, until just softened. Add the garlic, chilli and reserved spice mix and fry for another 2 minutes, then add the tomatoes. Bring to the boil, then reduce the heat to a simmer, cover and cook for 4–5 minutes, until tender and the sauce is slightly reduced. Add the beef and any juices and cook for another minute, until cooked and hot through. Season with salt and pepper then stir in the coriander.
When the potatoes are tender, cut them in half lengthways and divide between the serving plates. Spoon the chilli beef over the top, then finish with a dollop of sour cream, some grated cheese and a few jalapeno slices.
Source: BBC FOOD