Chilli beef with rice or nachos
John Whaite shows us two ways to cook up the perfect family meal of chilli beef, with rice, and for a more indulgent family sharing dish... with nachos.
For the chilli
1 medium onion finely chopped2 cloves garlic, minced1 long, fat red chilli2tsp ground cumin2tsp ground coriander1tbsp chilli powder1tsp hot smoked paprika400g minced beef400g can chopped tomatoes400g red kidney beans, drained1 beef stock cube dissolved in 200g hot water2 small squares very dark chocolate (80%)Oil for fryingSalt and pepper
To serve with nachos
250g plain tortilla chipsSmall handful fresh coriander, choppedGrated cheddar cheeseLime wedges
To serve with rice
Boiled basmati rice to serveSmall handful fresh coriander, choppedGrated cheddar cheese
Heat a little oil in a deep sided frying pan and add the onion. Add a pinch of salt and fry on low for 20 minutes or until the onions are soft and translucent.
Add the minced garlic, chopped chilli and spices (ground cumin, ground coriander, chilli powder, hot smoked paprika) and stir in for a couple of seconds, then add the minced beef, breaking any lumps up. Add the tomatoes and kidney beans along with the stock, a pinch of salt and pepper.
Bring to a boil then reduce to a bare simmer. Allow to cook for a good hour, stirring every once in a while, until thick and flavoursome. Drop in the chocolate and stir until melted into the sauce.
Preheat the oven to 200c/180c fan. Arrange the nachos on a large heatproof plate. Spoon over the chilli beef mix. Scatter over some coriander and cheese. Bake for 10-15m until the cheese is melted. Serve hot with squeeze of lime.
If you are serving with rice, simply boil basmati rice as per packet instructions and plate up with chilli beef on top, garnish of coriander and grated cheddar cheese (optional).