Chili con Carne with Spicy Honey, Guacamole and Salsa
A rich meaty dish with beef, tomatoes, beans, corn and aromatic spices. Chilli adds heat, tomatoes a light tang, and cumin and smoked paprika a deep spiced aroma; the main accent is spicy honey, which balances the tomatoes' acidity, highlights the beef and adds a sweet-and-fiery finish. Serve with guacamole, fresh salsa and crunchy nachos.
Preparation
- 1
Dice the onion, mince the garlic, cut the pepper into pieces and slice the chilli thinly (remove seeds for a milder version).
- 2
In a heavy-bottomed pot heat the oil and sauté the onion and pepper 4–5 minutes, then add garlic and chilli for ~30 seconds.
- 3
Add the mince and cook 7–10 minutes, breaking up clumps, until browned (drain some fat if needed).
- 4
Add smoked paprika, cumin, coriander, oregano, pepper and a little salt and warm ~1 minute.
- 5
Add the tomato paste and fry ~1 minute, then add the chopped tomatoes and water/stock and stir.
- 6
Bring to a gentle simmer and cook uncovered ~20–25 minutes until the sauce is thick.
- 7
Add the rinsed beans and corn and cook 7–10 more minutes.
- 8
Lower the heat, add the spicy honey, stir and taste (more honey if needed); warm 1–2 minutes.
- 9
Make the guacamole (mash avocado with lime juice, onion, salt, pepper) and the fresh salsa (finely dice tomatoes and onion, add herbs, lime juice, salt).
- 10
Ladle the hot chili into bowls, add guacamole, salsa, sour cream or yogurt and herbs; serve with nachos and extra spicy honey.
Chef's tips
- —Brown the mince well — searing builds a rich meaty flavour.
- —Don't add all the spices at the end: a brief warming in oil opens them up better.
- —Adjust the heat gradually, accounting for both the fresh chilli and the honey's heat level.
- —Add the spicy honey at the end to keep its aroma and piquancy.
- —If the chili is too thick — add stock; if thin — simmer uncovered. For depth, add a spoon of cocoa.
- —Make the guacamole before serving so the avocado doesn't darken; the chili is tastier the next day.
