Serves:
Preparation time: 15 minutes
Cook time: 4 hours 20 minutes
Who said chilli has to be served with rice? Thanks to Darragh, this easy recipe has all the comfort of chilli with crisp potato wedges and smothered with delicious melted Dromona cheddar.
For the wedges
1. Cut the potatoes into wedges. Toss the wedges with olive oil, salt, pepper, and garlic powder.
2. Place into airfryer at 200 degrees for 20 minutes, tossing occasionally.
3. If using an oven, Spread potatoes out on the baking tray. Try to make sure that they aren’t stacked at all.
4. Bake potatoes for 35-40 minutes at 200 degrees, flipping once halfway through. Finished wedges should be crispy on the edges and sides and tender in the center.
5. Once wedges are cooked, top with the cooked chilli and sprinkle with cheddar and place under the grill until golden.
6. Serve with guacamole, sour cream if you fancy.
For the chilli
1. Add all ingredients to the slow cooker for 4 hours on high or 8 hours on low.
For the Wedges
For the Chilli
