Are you hungry tonight: My chilli 

Everyone needs a good chilli recipe and this is my go-to version. Like all good chillies, it’s got a real kick, so I serve it with homemade guacamole to add a bit of coolness. I added the crushed tortilla at the end as it gives a nice change in texture. This is perfect for feeding large groups of people and you can also make it in advance and freeze it.

SERVES 3-4

2 red onions, finely sliced

2 garlic cloves, crushed

olive oil

2 tsp smoked paprika

1 tsp dried coriander

2 tsp ground cumin

1 tsp chilli flakes

2 tbsp brown sugar

500g beef mince

1 x 400g tin of whole tomatoes

400ml hot chicken stock (optional)

FOR THE GUACAMOLE

1 avocado

1 tomato

2 spring onions, finely sliced

1 red chilli, finely sliced

handful of coriander leaves, chopped

juice of 1 lime

TO SERVE

handful of tortilla chips

100g cheddar cheese, grated

• Add the onions, garlic and a glug of olive oil to a large ovenproof frying pan over a medium heat. Fry for a few minutes, then add all the herbs, spices and the sugar and cook for 1 minute. Add the beef mince and cook until it browns.
• Add the tomatoes, mushing them down with a fork. Add the boiling chicken stock or 400ml boiling water, then put the lid on and cook for 20 minutes. Remove the lid and cook for another 10 minutes.
• While the chilli is cooking, start the guacamole. Peel and de-stone the avocado and roughly chop with the tomato. Mix with the sliced spring onions and chilli. Stir through the coriander and lime juice.
• When the chilli is cooked, preheat your grill to medium hot. Crush the tortilla chips over the pan and sprinkle with the cheese. Slide the pan underneath the grill for 5 minutes until the cheese is melted. Serve.