Bake the potatoes

• Rub the potatoes with olive oil and salt.
• Bake at 200 °C until the skins are crispy and the insides tender.

Brown the beef and vegetables

• Fry the beef mince, onion and pepper until browned.

Add the seasoning mix

• Add the chilli powder, cumin, paprika, coriander, garlic powder, cayenne pepper, salt, pepper and sugar.
• Stir for a few minutes until well combined.

Simmer the chilli

• Add the tomato passata and the beans.
• Bring to a simmer and cook on a low heat, adjusting the seasoning to taste.

Fill and melt the cheese

• Add a knob of butter to each baked potato.
• Cover with the beef chilli mix and top with the grated cheddar.
• Bake until the cheese has melted.

Serve

• Serve with spring onions, guacamole, sour cream, salsa and jalapeños if you fancy.