Mark Moriarty’s chilli con carne with guacamole

Serves: 4
Course: Main
Cooking Time: 30 mins
Prep Time: 15 mins
  • 1tbs vegetable oil
  • 450g lean beef mince
  • 1 beef stock cube
  • 1 small onion, diced
  • 2 cloves garlic, diced
  • 1 red pepper, diced
  • 1 red chilli, diced
  • 8 jarred jalapeños sliced, diced
  • 2tsp chilli flakes
  • 1tbs ground cumin
  • 25ml soy sauce
  • 1 tin black beans, drained and rinsed
  • 1 tin chopped tomatoes
  • For the guacamole:
  • 2 ripe avocados
  • 3 tomatoes, quartered and deseeded
  • ½ onion, diced
  • 1tsp chilli flakes
  • Small bunch fresh coriander, leaves and stalks chopped
  • Juice and zest of 1 lime
  • Salt
  • 1tbs natural yoghurt
  • To serve: steamed rice
  1. Heat a large, non-stick pan, and cook the mince in the vegetable oil over a high heat; allow it to colour heavily.
  2. Season the mince by grating or crumbling in the beef stock cube and some black pepper.
  3. Now for the vegetables: add the onion, garlic, red pepper, jalapeños, chilli and spices to the pan and allow to colour over the same high heat.
  4. Season with the soy sauce, then add the beans, and reduce the heat.
  5. Add the tin of chopped tomatoes and simmer for 15 minutes until the mix is thick and holds on to the spoon. Adjust your seasoning to taste, and it is ready to serve.
  6. To make the guacamole, cut the avocados in half lengthways and twist apart. Remove the pit and scoop out the flesh with a spoon. Chop until fine and place in a bowl.
  7. Quarter the tomatoes and remove the seeds, chop into a small dice and add to the avocado with the diced onion.
  8. Season with the chilli flakes, chopped coriander (chop the stalks and leaves together, the stalks have lots of flavour), lime juice, salt and yoghurt. Mix well.
  9. Serve the chilli beef with some steamed rice in warm bowls, top with guacamole and some whole coriander leaves.
Mark Moriarty

Mark Moriarty

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.