2 large red chillies, halved, deseeded and chopped
2-3 tsp hot chilli powder
1 tsp ground coriander
1 tsp ground cinnamon
2 tsp ground cumin
600ml fresh vegetable stock
400g tin chopped tomatoes
15g dark chocolate, broken
freshly ground black pepper
2 x 400g tins red kidney beans, drained and rinsed
2 large, ripe avocados, roughly diced
4 large tomatoes, skinned, deseeded and diced
4 limes, juiced, and zest grated from 2
Handful of chopped fresh coriander
1 large green chilli, halved, deseeded and chopped
1 bunch spring onions, finely sliced
1 large red chilli, halved, deseeded and chopped
Pickled jalapeno chillies
Put the salsa ingredients in a bowl and mix. Cover and chill until needed.
Heat the oil in a large, deep pan. Add the onion and garlic and fry gently until really soft. Add the mince and fry, stirring, for 10-15 minutes, or until browned. Add the tomato purée, chilli and spices and fry for a further 5 minutes.
Add the stock, tomatoes and chocolate, and season. Bring to the boil, cover and simmer for 30 minutes until the meat is tender.
Transfer the meat to a bowl with a slotted spoon, leaving the juices in the pan. Add the beans to the meat. Bring the juices to the boil and reduce by about half. Skim off any fat. Pour over the meat, mixing well. Season. Either cool the chilli in the bowl, cover and chill until needed or put in a clean pan and heat through.
Serve the chilli topped with the salsa, tortilla chips, sour cream, grated cheese and jalapeno chillies.
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