Chilli Cheese Fries

• Meat

  • 500 g Beef

• Produce

  • 2 Avocados, ripe
  • 1 Carrot
  • 1 Stick Celery
  • 1 Small bunch Coriander
  • 1 Handful Coriander, fresh
  • 1 Pack French fries, frozen
  • 2/3 Garlic cloves
  • 400 g Kidney beans
  • 1 Lime, Juice of
  • 2 Onions, medium
  • 1 Tomato, medium ripe

• Condiments

  • 2 tsp Gran luchito smoked chilli paste

• Baking & Spices

  • 1 tsp Cinnamon, powder
  • 2 Red peppers
  • 3 Salt & pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

• Dairy

  • 1 Handful Cheddar, grated
  • 1 Dollop Sour cream

• Other

  • 2 X 400g chopped tomatoes (tinned

Found on gran.luchito.com

Description

Ingredients

• 500g Minced beef
• 2 Medium onions
• ⅔ Garlic cloves
• 1 Stick celery
• 1 Carrot
• 2 Red peppers
• 1 tsp Cumin powder
• 2 tsp Gran Luchito Smoked Chilli Paste
• 1 tsp Cinnamon powder
• 400g Kidney beans (tinned)
• 2 x 400g Chopped tomatoes (tinned)
• Olive oil
• Small bunch coriander
• Salt & pepper
• 2 Avocados (ripe)
• Handful fresh coriander
• Juice of 1 lime
• Medium ripe tomato (optional)
• Salt & pepper
• Pack of frozen French fries
• Handful grated cheddar
• Dollop of sour cream
• Salt & pepper

Directions

• Start with the chilli. Finely chop all the fresh veg (onion, garlic, celery, carrot, peppers) and gently fry in olive oil for 8-10 mins or until nice and soft in a large casserole dish.
• Throw in the Gran Luchito Smoked Chilli Paste, cumin and cinnamon.
• Add the tomatoes, kidney beans and finely chopped coriander stalks.
• Fry the minced beef in another frying pan to brown (this will add flavour to the meat) then add to the other ingredients.
• Add salt & pepper.
• Put a lid on it, leaving a small gap and cook on a low heat for about an hour (longer if you have time).
• About 30mins before youre ready to serve, get your fries in the oven sprinkled with a little salt.
• Whilst theyre cooking, make your guacamole.
• Remove the flesh from the avocados and mash them with the lime juice until at your preferred consistency (we prefer ours slightly chunky).
• Chop up the coriander and tomatoes and stir through avocado. Season to taste.
• Taste your chilli and add more seasoning if necessary. If too liquidy, remove the lid and cook uncovered for a while.
• Spoon the chilli over the chips, sprinkle with cheese and return to oven to melt.
• Once ready, spoon on the sour cream and guacamole and sprinkle with chopped coriander leaves.