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.
What to pair it with
Chili con carne pairs well with grains, bread, fresh sauces and classic Mexican additions.
- corn nachos
- rice
- baked potato
- tortillas
- cornbread
- guacamole
- fresh salsa
- sour cream or Greek yogurt
- grated cheddar
- pickled onion
✨ Perfect match
An especially good combination is hot chili, cool guacamole, fresh salsa and crunchy nachos. The avocado softens the heat, the tomatoes add freshness, and the spicy honey creates the sweet-and-fiery accent that ties the whole dish together.
