Gino showcased his fiery chilli con carne with guacamole recipe on Let’s Do Lunch with Mel and today’s guest Alan Carr.
The ingredients are: Olive oil for frying, 500g beef chuck or shin, 1 onion, sliced, 2 tsp tomato paste, 500ml beef stock , 1 tsp chilli powder, 1 lrg tsp dried oregano, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 2 squares of dark chocolate, 1 X 400g tine kidney beans, drained and Salt and freshly ground pepper to taste.
For the Guacamole: 2 ripe avocados, 1⁄2 small red onion finely diced, Juice of a lime, 2 tbsp chopped coriander, Sour cream, Grated cheddar cheese, Tortilla chips, Fresh coriander and Sliced red chilli.
To prepare the dish, cut the beef into 2 cm chunks.
Heat a casserole dish with a lid over a medium heat with a little oil and fry the onions, garlic and beef until they are starting to colour
Add the spices and cook for 1 minute then stir in the tomato paste and stock. Bring to a boil, cover simmer gently for approx 3 hours or alternatively place in the oven preheated to 160oc.
Make the guacamole by mashing together the avocado and lime juice. Stir in the onion and coriander. Season well with salt and pepper.
After three hours remove the lid and tip in the beans and cook on the hob for a further 5 minutes then remove from the heat and stir in the chocolate. Season well with salt and pepper.
Serve in bowls topped with the sour cream and cheese with the tortilla chips and your home made guacamole.