Isaac Carew's chilli recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Isaac Carew’ s chilli recipe By You Magazine - March 3, 2019 Everyone needs a good chilli recipe and this is my go-to version. Like all good chillies, it’s got a real kick, so I serve it with homemade guacamole to add a bit of coolness. I added the crushed tortilla at the end as it gives a nice change in texture. This is perfect for feeding large groups of people and you can also make it in advance and freeze it. Susan Bell SERVES 3-4 2 red onions, finely sliced 2 garlic cloves, crushed olive oil 2 tsp smoked paprika 1 tsp dried coriander 2 tsp ground cumin 1 tsp chilli flakes 2 tbsp brown sugar 500g beef mince 1 x 400g tin of whole tomatoes 400ml hot chicken stock (optional) FOR THE GUACAMOLE 1 avocado 1 tomato 2 spring onions, finely sliced 1 red chilli, finely sliced handful of coriander leaves, chopped juice of 1 lime TO SERVE handful of tortilla chips 100g cheddar cheese, grated 1. Add the onions, garlic and a glug of olive oil to a large ovenproof frying pan over a medium heat. Fry for a few minutes, then add all the herbs, spices and the sugar and cook for 1 minute. Add the beef mince and cook until it browns. 2. Add the tomatoes, mushing them down with a fork. Add the boiling chicken stock or 400ml boiling water, then put the lid on and cook for 20 minutes. Remove the lid and cook for another 10 minutes. 3. While the chilli is cooking, start the guacamole. Peel and de-stone the avocado and roughly chop with the tomato. Mix with the sliced spring onions and chilli. Stir through the coriander and lime juice. 4. When the chilli is cooked, preheat your grill to medium hot. Crush the tortilla chips over the pan and sprinkle with the cheese. Slide the pan underneath the grill for 5 minutes until the cheese is melted. Serve. MORE ISAAC FOR LESS The Dirty Dishes by Isaac Carew will be published by Bluebird on 7 March, price £20. To order a copy for £16 (a discount of 20 per cent) until 17 March visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved