Isaac Carew’s chilli recipe

Everyone needs a good chilli recipe and this is my go-to version. Like all good chillies, it’s got a real kick, so I serve it with homemade guacamole to add a bit of coolness. I added the crushed tortilla at the end as it gives a nice change in texture. This is perfect for feeding large groups of people and you can also make it in advance and freeze it.

Isaac Carew's chilli recipe
Susan Bell


2 red onions, finely sliced
2 garlic cloves, crushed
olive oil
2 tsp smoked paprika
1 tsp dried coriander
2 tsp ground cumin
1 tsp chilli flakes
2 tbsp brown sugar
500g beef mince
1 x 400g tin of whole tomatoes
400ml hot chicken stock (optional)


1 avocado
1 tomato
2 spring onions, finely sliced
1 red chilli, finely sliced
handful of coriander leaves, chopped
juice of 1 lime


handful of tortilla chips
100g cheddar cheese, grated

1. Add the onions, garlic and a glug of olive oil to a large ovenproof frying pan over a medium heat. Fry for a few minutes, then add all the herbs, spices and the sugar and cook for 1 minute. Add the beef mince and cook until it browns.

2. Add the tomatoes, mushing them down with a fork. Add the boiling chicken stock or 400ml boiling
water, then put the lid on and cook for 20 minutes. Remove the lid and cook for another 10 minutes.

3. While the chilli is cooking, start the guacamole. Peel and de-stone the avocado and roughly chop with the tomato. Mix with the sliced spring onions and chilli. Stir through the coriander and lime juice.

4. When the chilli is cooked, preheat your grill to medium hot. Crush the tortilla chips over the pan and sprinkle with the cheese. Slide the pan underneath the grill for 5 minutes until the cheese is melted. Serve.

The Dirty Dishes by Isaac Carew will be published by Bluebird on 7 March, price £20. To order a copy for £16 (a discount of 20 per cent) until 17 March visit or call 0844 571 0640; p&p is free on orders over £15.