One thing I love about autumn cooking is the nice ‘warming’ dishes. Chilli con carne being a firm favourite! Home made guacamole is not difficult and really adds a bit if va-va-voom.
Start by making the chilli. Fry a chopped up onion on a medium heat for 5 minutes then add two cloves of finely chopped garlic. Let cook for another couple of minutes and keep stirring Then add a 500gm packet of beef mince and cook until brown. Now comes the herbs and spices, this all depends on how spicy you like your food so adjust to taste. Add 1tsp of paprika, 1/2tsp chilli powder (mine is quite spicy) , 1/2tsp cumin seeds, 1/2tsp cumin powder (if you only have cumin seeds only put 1/2 a tsp in of cumin, if you only have cumin powder put 1tsp in) lots of pepper, salt and 2tsp of tomato puree and stir it all together. Then add 2 chopped up mild chillies and stir. Add a tin of chopped plum tomatoes and stir. Let the mixture bubble away and at this stage start making the guacamole. After about 10 minutes on a medium heat add a couple of squares of dark chocolate and a tin of drained kidney beans let them heat through and the chocolate to melt and chilli con carne is done.
To make the guacamole start with one ripe medium avocado and a ripe tomato. Spoon out the avocado and mush up with the tomato that has been finely chopped/mushed up. Then add the juice of one lime, a little bit of tomato puree salt and pepper, 1/3 of c hopped onion, 1 clove of garlic and mild chilli. Blitz the mixture with a hand whisk or if you want it a bit chunkier, simple cut everything very finely and use a potato masher.
To assemble the nachos start with a layer of salted doritos, then add a thick layer of the chilli con carne, top with grated cheese cheddar works well and put in the oven at 180c for about 10 minutes or until the cheese looks sufficiently melted. Enjoy with a good blob of guacamole!