Serves 6
Ingredients
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
Method
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
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
