EquipmentWide, deep 28–30cm sauté pan; saucepan with a lid; sieve or colander.
Ingredients
- For the chilli
- For the guacamole
- To serve
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Method
- Brown the beef. Heat the sauté pan over a medium-high heat. Add the mince without oil and cook until browned, breaking it apart with a wooden spoon as it cooks. Leave the rendered fat in the pan.
- Soften the onion. Add the chopped onion and cook for 5 minutes, stirring occasionally. Stir in the tomato purée and cook for 1–2 minutes to take away its raw sharpness.
- Build the flavour. Add the cumin, smoked paprika, chipotle paste and crumbled stock cubes. Stir well, then add the garlic, blended tomatoes, coffee, sugar, Worcestershire sauce, beans and 200ml water. Mix thoroughly.
- Reduce the chilli. Bring to a simmer and cook uncovered over a medium heat for approximately 15 minutes, stirring occasionally to prevent sticking, until the sauce is thick but still moist and coats the mince and beans.
- Cook the rice while the chilli simmers. Put the rice in a saucepan with the hot water and a little salt. Bring to the boil and boil for 5–6 minutes. Drain thoroughly, return immediately to the hot pan and cover with a tight-fitting lid. Leave off the heat for 10 minutes without lifting the lid, then fluff with a fork.
- Make the guacamole. Scoop the avocado flesh into a bowl. Add the red onion, lime juice, 5g coriander and a pinch of salt. Smash together with a fork, leaving some texture.
- Finish and rest. Stir 10g coriander into the chilli. Taste and adjust the seasoning, then remove from the heat and leave to stand for 10 minutes to cool slightly.
- Serve. Spoon the chilli over the rice, add the guacamole alongside and finish with grated Cheddar and the remaining coriander.
