450 g (1 lb) lean Scotch Beef braising steak, cut into 1.25 cm (1/2 ") cubes
1 onion, peeled and cut into chunks
2 cloves garlic, crushed
400 g (approx) can chopped tomatoes
400 g (approx) can kidney beans in chilli sauce
300 ml (1/2 pt) stock
10 ml (2 tsp) chilli powder
3 green or red chillies, whole
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
280 g frozen pre-made potato skins
50 g (2 oz) cheddar cheese, grated
Temperature: Gas Mark 4, 180 oC, 350 oF
- In a large casserole dish, place all the ingredients except the peppers. Mix well, cover and place in a preheated oven for 1 1/2 – 2 hours, until the meat is tender. Stir in the peppers, place the potato skins on top and sprinkle with cheese.
- Return to the oven, uncovered for 20 minutes, until the potato wedges are crisp and the cheese has melted.
- Remove chillies before serving.
Serve with additional potato skins lightly sprinkled with cayenne pepper.