![\"\"](\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/chilli-beef.png\" "\\"chilli")
<\/a><\/p>\nJohn Whaite cooks chilli beef with rice or nachos on Lorraine for a great Mexican family treat.<\/p>\n
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.<\/p>\n
To serve with nachos: 250g plain tortilla chips, Small handful fresh coriander, Grated cheddar cheese and Lime wedges.<\/p>\n
To serve with rice: Boiled basmati rice to serve, Small handful fresh coriander, chopped and Grated cheddar cheese.<\/p>\n
To prepare the dish, preheat the oven to 200c\/180c fan. <\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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).<\/p>\n