Chilli Con Fiery with Mexican Slaw

Few things in life come close to the starchy nirvana that is a piping hot baked potato with a knob of melted butter and a mountain of cheddar cheese. And whilst we don't want to mess with a classic, this recipe takes the humble potato to new heights, topped with chilli con carne and guest starring our Fiery Ketchup. It's the ultimate recipe for a truly 'pimped' potato and the honey & lime Mexican slaw on the side brings some freshness & crunch to the table. For the herbivores among you, you can go ahead and swap out the meat for tofu, or soya mince. 

Serves 4


  • 1 onion
  • 1 red pepper
  • 1 tbsp oil
  • 2 garlic cloves
  • 500g mince
  • 400g can chopped tomatoes
  • 410g can red kidney beans
  • 8 tbsps of Rubies in the Rubble Fiery Ketchup
  • 4x Baked Potatoes


  • 1/2 red cabbage shredded
  • 4 carrots shredded
Honey & Lime Vinaigrette
  • 2 tbs olive oil
  • 1 tbs honey
  • Juice of 2 limes
  • 1 clove garlic grated
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • Handful of coarsely chopped coriander 


  1. Pre-heat your oven to 200c.
  2. Prick your potatoes with a fork and pop in the oven. Leave for 1hr-1h20. 
  3. Meanwhile, dice your veggies into small pieces.
  4. Add the oil to a pan over a medium heat and add the onion, pepper and garlic, stirring frequently.
  5. Brown the mince and then add to the vegetable mix. Turn the heat up and ensure the mince is all cooked.
  6. Add the chopped tomatoes, kidney beans and eight tablespoons of Rubies Fiery Ketchup to the meat and vegetables.
  7. Simmer for 30 minutes, until the mixture has reduced into a lovely beany topping for your tat. 
  8. Meanwhile, prepare your slaw by combining the shredded cabbage and carrot into a bowl. Then mix together all the ingredients for the honey & lime vinaigrette. 
  9. When your potatoes are ready, take out of the oven, leave to cool just enough so you can handle, open up and add butter, chilli, cheese and a dollop of crème fraîche. Top with coriander and if there's any Fiery Ketchup left in the bottle, whack it on as well!