Comforting Chilli Con Carne with Homemade Guacamole

Chilli Con Carne is such a simple and easy dish it had to make the blog! This one has a couple of secret ingredients added to give it an extra bit of depth/bite. Half a teaspoon each of coffee and dark chocolate add a slight bitterness, which balances the sweetness of the tomatoes. I also add a pinch of cinnamon as I think the spicy/sweet flavour works well with a dish that has both elements in it already, so why not add a bit more!

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 1 green or red pepper, roughly chopped
• 4 garlic cloves, crushed
• 1 heaped tsp hot chilli powder
• 1 tsp paprika
• 1 tsp ground cumin
• Large pinch cinnamon or 1 stick
• 1 tsp dried oregano
• 1/2 tsp dried marjoram
• 500g lean minced beef
• 1 beef stock cube in 300ml boiling water
• 400g can chopped tomatoes
• 1 tbsp tomato puree
• 1/2 tsp dark chocolate powder
• 1/2 tsp instant coffee
• 2 tbsp tomato purée
• 400g can red kidney beans
• Plain rice, to serve
• Sour cream, to serve
• Fresh coriander, to serve
• Grated cheddar (optional)

For the guacamole:

• ½ a small red onion, finely chopped
• 2 fresh red chillies, finely chopped
• 3 ripe avocados, chopped
• 1 bunch of fresh coriander, chopped
• 6 ripe cherry tomatoes, chopped
• Juice of 2 limes
• Extra virgin olive oil
• Salt and pepper
• 1/2 tsp paprika

Method:

Heat the oil in a large saucepan. Add the onions and cook, stirring fairly frequently, for about 3-4 minutes on a medium heat, or until the onions are soft and slightly translucent. Then add the garlic, red pepper, chilli powder, paprika and cumin. Stir, then leave to cook for about 5 mins, stirring occasionally.

Add the mince and cook, stirring until browned on a high temp. Make sure to break it up into pieces as you do.

Add the beef stock and the chopped tomatoes. Add the herbs, coffee, chocolate and a good shake of salt and pepper. Squirt in tomato purée and stir in until melted.

Bring to the boil, stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for at least 20 minutes but ideally 1 hour. You should check on the pan occasionally to stir it and make sure it isn’t bubbling too wildly.

Meanwhile you can be making the guacamole. Add all the ingredients to a small bowl and mash together. If you want it smoother add to a blender and pulse a few times until you achieve the desired consistency.

Ten mins before the end of cooking, add the drained kidney beans. Taste a bit of the chilli and season. Once done, leave to stand for 10 mins for the flavours to infuse more. Serve with rice, sour cream and fresh coriander (and grated cheddar if desired).

Simple Fish Tacos

I haven’t posted in a while as to be honest I’ve just not been doing much home cooking (naughty me), but I’m back with this healthy recipe for fish tacos.

I fancied something quick, simple and relatively light post my VERY unhealthy Christmas and NY period, and these ticked all the boxes. The salsa is so refreshing and the light, white fish is super tasty.

Without further ado, here is how to make them!

 

Ingredients:

Makes about 6-8 tacos.

For the fish:

• 4 fillets lemon sole (or your preferred white fish)
• Juice of 1 lime
• 1-2 red chillies, chopped
• 50ml olive oil

For the salsa:

• 3-4 ripe tomatoes, chopped
• 1 red onion, chopped
• Juice of 1 lime
• 20g coriander, chopped

For the guacamole:

• 1 ripe avocado
• Juice of 1/2 lime
• 1 red chilli, finely chopped
• 1/2 red onion, finely chopped
• 10g coriander, chopped
• Salt and pepper

To serve:

• Rocket leaves
• Soft taco cups

 

Method

Start by slicing the fish into bitesize chunks and marinate in the fish ingredients for at least 30 mins.

Combine the salsa ingredients in a bowl.

Combine the guacamole ingredients in another bowl and mash with a fork.

To cook the fish, heat some of the marinating juice/oil into a frying pan. Add the fish and cook on each side for 2-3 mins. It shouldn’t take longer than that if your fish is in small pieces and thin.

Toast the tacos under a hot grill for 3-4 mins.

Fill up the tacos in the following order: rocket leaves, salsa, fish, guacamole.

Serve and enjoy!