Serves 6


1kg minced beef

2 very finely diced onions

3 cloves of garlic finely chopped

50g tomato puree

1 tbs garlic powder

1 tbs grd cumin

500ml tomato pasata

1 scotch bonnet, very finely chopped

1 rich beef stock pot

1 ancho chili

150ml water

1 tin kidney beans, washed

1 ½ tbs cayenne

3 tbs smoked paprika

For the guacamole

1 large ripe avocado

1 clove garlic, finely chopped

1 green chilli, deseeded and finely chopped

2 spring onions, finely chopped

handful coriander, roughly chopped

3 tbsp sour cream

1 juice of lime


1. Brown the mince in a pan

2. Add onion and chilli and garlic, cook very slowly - 15 mins on a low heat

3. Add puree and spices, cook for 5 mins

4. Add in everything else, stir well

5. Cook slowly for approx. 2 hours on a low heat (you will probably need to add more water during the cooking process)

6. For the guac, halve the avocado and scoop out the flesh. Mash with a fork. Add the garlic, chilli, spring onions and coriander. Mix well season with a little salt and stir in the sour cream and lime juice.

7. Serve chilli with guac and rice

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