Chilli with homemade potato wedges, sour cream & guacamole
Ingredients
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
Oil
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
Method
- Preheat the oven to 160°C/350°F/gas 3
- Slice the potatoes into wedges, ensuring they are all a similar size
- 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.
- 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.
- Add all the remaining spices and garlic and cook for 2 minutes, then add the tomato purée for a further minute.
- 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.
- 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.
- 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.
- 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.