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.
2 red onions, finely sliced
2 garlic cloves, crushed
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
2 spring onions, finely sliced
1 red chilli, finely sliced
handful of coriander leaves, chopped
juice of 1 lime
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.