Everyone needs a good chilli recipe and this is my go-to version.
- 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)
- 1 avocado
- 1 tomato
- 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 and 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. Simply 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.
‘The Dirty Dishes: 100 Fast and Delicious Recipes by Isaac Carew, Published by Bluebird, RRP $39.99’