Recipe: Isaac Carew’s Chilli Con Carne
Everyone needs a good chilli con carne 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.
- 2 red onions, finely sliced
- 2 garlic cloves, crushed
- Olive oil
- 2 tsp smoked paprika1
- tsp dried coriander
- 2 tsp ground cumin
- 1 tsp chilli akes
- 2 tbsp brown sugar
- 500g beef mince
- 1 x 400g tin of whole tomatoes
- 400ml hot chicken stock (optional)
- Handful of tortilla chips (to serve)
- 100g Cheddar cheese grated (to serve)
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
1. Add the onions, garlic and a glug of olive oil to an ovenproof frying pan over medium heat. Fry for a few minutes, then add the herbs, spices and sugar and cook for one minute. Add the beef mince and cook until it browns.
2. Tip in the tomatoes, mushing them down with a fork, then add chicken stock or 400ml of boiling water, put the lid on and cook for 20 minutes. Remove the lid and cook for another 10 minutes.
3. For the guacamole, peel and de-stone the avocado and chop roughly along with the tomato. Mix with the sliced spring onions and chilli, then stir through the coriander and lime juice.
4. 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 five minutes until the cheese has melted.