A great Mexican inspired meal of beef mince chilli with fresh made guacamole that the whole family will enjoy.


  • 50 g (2 oz) lard or 2 tbsp olive oil

  • 2 kg (4 lb 8 oz) coarsely minced beef

  • 450 g (1 lb) smoked streaky bacon

  • 1 kg (2 lb 4 oz) onions, finely diced

  • 1 tbsp garlic, finely diced

  • 3 sticks celery, finely diced

  • 4 chillies, finely diced

  • 1 bay leaf

  • 1 tbsp ground coriander

  • 2 tbsp ground oregano leaves

  • 1 tbsp fennel seeds

  • 2 tbsp ground cumin

  • ½ tbsp paprika

  • 1 tbsp cayenne pepper, or to taste

  • 1 tbsp unsweetened cocoa powder

  • 1 tsp powdered cinnamon

  • 2 x 400 g (14 oz) tins chopped tomatoes

  • 300 ml (½ pt) beef stock

  • 2 tbsp tomato purée

  • 1 tbsp ground black pepper

  • 3 x 400 g (14 oz) tins dried red kidney beans, drained and rinsed

  • 1 handful coriander leaves

  • For the guacamole

  • 2 Haas avocados, peeled, seeded and roughly mashed

  • 2 chillies, finely diced

  • ¼ tsp coriander powder

  • ¼ tsp cumin powder

  • ½ small red onion, finely diced

  • 2 plum tomatoes, seeded and diced

  • ½ bunch coriander, leaves only finely chopped

  • Juice of 1 lime

  • 2 tbsp good olive oil

  • Salt and ground black pepper


  • 1.

    Heat the lard or oil in a large saucepan and brown the minced beef over a light heat, working in batches if necessary. Remove the beef from the pan and set aside.

  • 2.

    Add the bacon to the pan and fry until golden, then add the onion, garlic, celery, chilli, herbs and spices. Cook until softened and brown.

  • 3.

    Return the meat to the pan and add the cocoa powder, cinnamon, chopped tomatoes, stock, tomato purée and pepper. Cover and simmer for 2.5 hours over a low heat. Top up with more stock if it becomes too dry. Add the drained beans and cook for a further half an hour, keeping them covered with juices.

  • 4.

    Fold in the coriander leaves just before serving. Serve with chopped red onions and the chilli crème fraîche.

  • For the guacamole:

  • 1.

    Combine all the ingredients. Do not place in a food processor as it should be chunky. Season to taste.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 3976kj
  • Fat Total 402g
  • Saturated Fat 63g
  • Protein 70g
  • Carbohydrate 43g
  • Sugar 15g
  • Sodium 2671mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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