Check Out Our Article On “Nine Wicked Ways To Eat Chilli Con Carne” For More Ideas
How to make it
- Start with the chilli. Finely chop all the fresh veg (onion, garlic, celery, carrot, peppers) and gently fry in olive oil for 8-10 mins or until nice and soft in a large casserole dish.
- Throw in the Gran Luchito Chipotle Paste, cumin, cinnamon, tomatoes, kidney beans and finely chopped coriander stalks.
- Fry the minced beef in another frying pan to brown (this will add flavour to the meat) then add to the other ingredients. Add salt & pepper.
- Put a lid on it, leaving a small gap and cook on a low heat for about an hour (longer if you have time).
- Whilst the chilli is cooking, make your other bits and pieces. If you don’t have a deep-frier, heat a large saucepan full of vegetable oil until it’s around 170C (too hot and the balls will fall to pieces, too cold and they won’t go crispy).
- Blitz the tortilla chips in a food processor (you might have to do it in batches). You don’t want dust, just small pieces. Throw a handful of coriander in with it and combine batches on a plate.
- Crack a couple of eggs and beat them and pour onto another plate.
- Leave your chilli to cool, and mix in a handful of cheddar cheese. Take golf ball-sized pieces of the cooled chilli and roll into spheres. Dunk in the egg, then roll in the crushed tortilla. Repeat once more so they’re well covered.
- Once you’ve got enough, carefully lower into the oil in batches of about 4 or 5 and fry until the outside is golden and crispy. Leave to drain on kitchen roll.
- Guacamole: Remove the flesh from the avocados and mash them with the lime juice until at your preferred consistency (we prefer ours slightly chunky).
- Chop up the coriander and tomatoes and stir through avocado. Season to taste. Serve with sour cream.
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