John Whaite cooks chilli beef with rice or nachos on Lorraine for a great Mexican family treat.
The ingredients are: 1 medium onion finely chopped, 2 cloves garlic, minced, 1 long, fat red chilli, 2tsp ground cumin, 2tsp ground coriander, 1tbsp chilli powder, 1tsp hot smoked paprika, 400g minced beef, 400g can chopped tomatoes, 400g red kidney beans, drained, 1 beef stock cube dissolved in 200g hot water, 2 small squares very dark chocolate (80%), Oil for frying and Salt and pepper.
To serve with nachos: 250g plain tortilla chips, Small handful fresh coriander, Grated cheddar cheese and Lime wedges.
To serve with rice: Boiled basmati rice to serve, Small handful fresh coriander, chopped and Grated cheddar cheese.
To prepare the dish, preheat the oven to 200c/180c fan.
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.
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.
To serve with basmati rice, boil the rice as per packet instructions and plate up with chilli beef on top, garnish of coriander and grated cheddar cheese (optional).