Chilli with homemade potato wedges, sour cream & guacamole


For the chilli:

500g mince: beef, turkey, lamb or vegetarian

1 onion, chopped

1 tin of chopped tomatoes

1 tbsp tomato purée

1 tsp mild chilli powder

1 tsp cumin

1 glove of garlic, crushed

½ tsp cinnamon

1 tin of kidney beans or reduced sugar baked beans

A handful of grated cheese for the topping


For the wedges:

2 large baking potatoes

1 tbsp oil

1 tbsp paprika

For the guacamole:

1 large avocado

½ red or green chilli, finely chopped

1 clove of garlic, crushed

Juice of ½ a lemon

For the sour cream:

200ml double cream

Juice of ½ a lemon


  1. Preheat the oven to 160°C/350°F/gas 3
  2. Slice the potatoes into wedges, ensuring they are all a similar size
  3. Mix the oil with the paprika and coat the wedges. Place on a baking tray in the middle of the oven, checking every five minutes and turning them regularly.
  4. While the potatoes are cooking, add a little oil to a medium sized pan and fry the onions until soft. Add the mince of your choice and cook until brown.
  5. Add all the remaining spices and garlic and cook for 2 minutes, then add the tomato purée for a further minute.
  6. Add the tinned tomatoes, bring to the boil and reduce the heat to a simmer for 10 minutes. Add the beans and simmer again for a further 5 minutes.
  7. To make the guacamole, take all the flesh out of the avocado and mash with a fork, quite coarsely. Mix in the garlic, chilli and lemon (taking care to wash your hands and avoid rubbing your eyes). Taste it and add more lemon if desired.
  8. For the sour cream, simply add the lemon juice to the cream and mix. It should thicken on its own but if not, whisk gently to desired consistency.
  9. Serve the chilli on a large platter with the wedges, top with grated cheese and place in the middle of the table with the guacamole and sour cream.