Ginger Jar Food

Wednesday, September 1st, 2010

Chilli con carne, salsa & guacamole

This recipe was created specifically for a Chris Can’t cook edition. It’s simple, yet amazing, with the addition of chorizo giving it an earthy, meaty boost. You can buy in your guacamole & salsa if you’re time pressed, but these little recipes for the classic chilli side dishes will only take you a few minutes.

Serves 4

INGREDIENTS

For the chilli:
500g minced beef
75g cooked chorizo slices, chopped
2 large onions, diced
3 cloves of garlic, crushed
1 red pepper, deseeded & diced
500g passata (sieved tomatoes)
300ml strong beef stock
2 teaspoons of chilli powder (or adjust to your taste!)
1 tablespoon of paprika
1 teaspoon of ground coriander
1 teaspoon of ground cumin
A good glug of Worcestershire sauce
Salt & pepper
1 can of kidney beans, drained and rinsed, optional if you are CCC!

Wedges of lime, and some fresh coriander to serve

For the salsa:
300g cherry tomatoes, chopped
2 spring onions, finely sliced
A handful of fresh coriander, chopped
1/2 teaspoon of crushed chilli flakes
1 teaspoon of sherry vinegar or red wine vinegar
2 teaspoons of extra virgin olive oil
A little salt & pepper

Salsa method – chop up all fresh ingredients and mix in a bowl with the oil, vinegar and seasoning.

For the guacamole:
2 ripe avocados, skinned, stone removed and chopped into small chunks then mashed slightly
5 cherry tomatoes, chopped
5 hot peppadew peppers, chopped – optional
The juice of 2 limes
Salt & pepper

Guacalmole method – mix everything together!

 

 

METHOD

1. Heat the a little oil and a knob of butter in a large, heavy-based saucepan with a lid.
2. Add the onion and fry over a low heat till softened, then turn up the heat and add the chorizo and red pepper. Stir for a couple of minutes then add the garlic and stir for a further minute.
3. In a frying pan, heat some olive oil and fry the mince over a high heat to brown it all over. Use a spatula to break down any chunks of meat. Transfer to the pan with the onions etc. ensuring you scrape any good caramelised bits in too.
4. Pour in the tinned tomatoes, chilli, cumin, coriander, paprika, and Worcestershire sauce and add the stock.
5. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
6. If using, add the kidney beans and cook for a further 15 mins uncovered to reduce the sauce until it’s thickened then check the seasoning, adding salt and pepper as needed.
7. Just before serving stir through some chopped, fresh coriander, and pop the lime wedges on the side

Serve with rice, nachos, guacamole, salsa, sour cream and a big green salad – or any combination of these which suits!!

ENJOY! GJ x