• Ali

Chilli con carne with salsa and guacamole

This is a substantial dinner, the chilli as I said will freeze. The salsa and guacamole should be eaten on the same day that you make it.

Obviously at the moment it is difficult to get some ingredients, so if you don’t have all the spices don’t worry just use what you have. Cut out the chipotle powder and just use the same amount of chilli powder- just check that your chilli powder is not too hot, unless you like it that way of course! If you can’t get tinned tomatoes, chop up some fresh ones- even put in cans of tomato soup. If you can’t find kidney beans, use any other beans/chickpeas that you can find, if you can’t find any, don’t worry just leave them out, it won’t go as far but will still be tasty.

I hope you enjoy it!


2 tbsp olive/rapeseed oil

3 onions, finely chopped

4 cloves garlic, crushed with salt

3 stalks celery, finely chopped (ce)

½tsp hot chilli powder

1 tsp chipotle powder

1½ tsp ground cumin

1½ tsp ground coriander

1½ tsp smoked paprika

1 kg minced beef

2 x 400g cans chopped tinned tomatoes

2 tbsp tomato puree

1 litre beef stock

2 x 400g cans kidney beans, drained and rinsed

Salt and pepper


· Heat oven to 170C

· Heat the oil in a large casserole dish to a medium high heat, add the chopped onion and celery and cook gently for 5 minutes.

· Add all of the spices and cook for a further minute

· Push the spicy onion mix to the sides of the casserole and turn up the heat. Add the mince and fry until it takes on some colour, breaking it up as it cooks.

· When all the mince has cooked through add the tomatoes, puree and stock, stir well together, and bring to the boil.

· Add the kidney beans and place in the oven covered for 1 hour.

· Take out of the oven, stir, if there’s a lot of liquid left, place back in the oven without the lid for a further 15 minutes.

· Remove from the oven and serve with tomato salsa, guacamole and your carbohydrate of choice. We had jacket potatoes, but you could do rice, sweet potato wedges or tacos.

Serves 10, this freezes really well so make a batch and freeze some for another day

Allergen advice includes: (ce)celery

Fresh tomato salsa


2 large very ripe vine tomatoes

5g coriander, roughly chopped

½ small red onion, peeled and finely chopped

1 green chilli, very finely chopped

1 tsp olive oil

1lime, juice squeezed

½ tsp light soft brown sugar

½ tsp sea salt

black pepper


· Cut the tomatoes into quarters and remove the seeds, then dice the flesh.

· Add the remaining ingredients and stir well.

· Check for seasoning, it may need a little more lime.

· Leave to marinade for 20 minutes.



2 very ripe avocados

1 lime, juice squeezed

½ red onion, peeled and finely chopped

1 green chilli, very finely chopped

10g coriander, roughly chopped

black pepper


· Peel and de stone the avocado, mash on a board with the lime juice and then transfer to a bowl.

· Add the onion, chilli, and coriander.

· Taste and season

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