Real Food Family Cook Off

Chatterbox chilli with nachos

A dish made for sharing, the combination of Kate Watts's warming chilli and mouth-watering accompaniments is the ultimate crowd-pleaser.

Chatterbox chilli with nachos

Serves 4
To prepare: 25 minutes
To cook: 30 minutes


For the chilli
150g chorizo, cut into 5mm half moons
500g lean minced beef
1 x 400g tin chopped tomatoes with chilli
½ tsp cumin
½ tsp ground coriander
½ tsp cinnamon
3 cardamom pods, bruised
60ml sweet chilli sauce
1 tsp chilli flakes
1 x 400g tin kidney beans
Small bunch parsley

For the guacamole
1 large tomato
3 avocados
1 lime
1 red onion, finely diced
1 chili, red or green deseeded and finely chopped
1 tbsp coriander, chopped

For the salsa
2 red onions, finely diced
3 garlic cloves, crushed
3 tomatoes, deseeded and chopped
¼ tsp caster sugar
4 tbsp coriander, chopped
6 tbsp parsley, chopped
1 lime, juiced


For the chilli

  1. Place a large heavy-bottomed frying pan on a medium heat and add the sliced chorizo.
  2. When the chorizo is browned and slightly crisp, add the mince to the pan. Fry until the mince is evenly browned, then add the spices to the pan. Stir well so they are thoroughly mixed through, and fry for a couple more minutes.
  3. Next add the kidney beans, sweet chilli sauce, tinned tomatoes and chilli flakes. Mix well and bring to the boil. Reduce the heat and simmer for 20 minutes.
  4. Top with the chopped parsley and soured cream, with the salsa, guacamole and nachos on the side.

For the guacamole

  1. Use a large knife chop the tomatoes until the are a fine pulp, then tip them into a large bowl.
  2. Halve and stone the avocados (saving one of the stones). Use a spoon to scoop out the flesh into the bowl with the tomato.
  3. Add all the other ingredients to the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If you are not serving the guacamole straight away, place the reserved stone on top, cover with cling film and chill.
  4. Sprinkle with the chopped coriander just before serving.

For the salsa

Finely chop the onions and tomatoes and place in a large bowl. Toss together with the sugar, coriander, parsley, lime juice and vinegar. Season well and serve.