Mexican chilli beef with potato wedges and chilli salt

Call this a 'twisted' version of the chilli con carne: the beef dish is doused with chilli powder, Tabasco and Habano chillies to sizzle your palate.

BURN FACTOR: 3/5

Serves 4 Prep time 15 minutes
Cook time 25 minutes

chilli beef
3 tbsp olive oil
2 red onions, diced
2 tbsp garlic, minced
550g minced beef
2 tsp ground cumin
2 tbsp chilli powder
120g Habano chilli, roughly chopped
100g fresh dry chilli, roughly blended
½ cup Tabasco
1 cup canned tomatoes & baked beans
200g white button mushrooms, roughly chopped
300ml canned whole peeled tomatoes
pinch salt and freshly ground
black pepper

• Heat a non-stick pan with oil. Fry the onions and garlic until softened and fragrant.
• Add the minced beef and fry until browned. Using the wok spatula, loosen the minced beef into finer bits. Add in cumin and chilli powder to cook for another 2 minutes.
• Add in the rest of the ingredients. Bring the sauce to a boil and simmer until thickened. Set aside.

chilli salt
2 tbsp rock salt
1 tbsp chilli powder
1 tbsp chilli flakes
2 tsp sugar

• Combine all the ingredients together. Set aside.

potato wedges marinade
3 Russet potatoes, sliced into wedges
2 tbsp chilli flakes
1 tbsp chilli powder
1 tbsp Lea & Perrins Worcestershire sauce
2 tbsp Tabasco
pinch salt
pinch freshly cracked black pepper
flour for dusting
cooking oil for frying

• Combine all the ingredients except flour and cooking oil together for an hour.
• Lightly dust potatoes with flour and deep-fry them in cooking oil till crispy.
• Serve chilli beef with potato wedges and chilli salt.

SHARE