Beef and Mushroom Chilli with Hand-Cut Potato Wedges Recipe

How to make Beef and Mushroom Chilli with Hand-Cut Potato Wedges

Method

  1. Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.
  2. Heat 1 tablespoon of oil in a medium-sized saucepan. Add the onion and cook for 3 minutes or until slightly soft. Add mushrooms and cook for 3-4 minutes or until soft and golden. Add garlic, paprika, cumin and coriander and cook for 1 minute or until fragrant.
  3. Meanwhile, heat 2 teaspoons of oil in a large, non-stick frying pan. Add the beef and cook, for 5 minutes or until browned, breaking up lumps with a spoon. Drain excess fat. Add the paprika, cumin and coriander and cook for 1 minute or until fragrant. Transfer to the saucepan containing the onion and mushroom mixture.
  4. Add the passata, cacoa (if using), vinegar and sugar to the saucepan. Bring to the boil. Cover and simmer over a low heat for 45 minutes. Add the black beans in the last 10 minutes of cooking.
  5. Meanwhile, cut the potatoes into wedges and place on the baking trays. Drizzle with 2 tablespoons of oil and season with salt and pepper. Bake in oven for 45 minutes or until cooked and crisp.
  6. Heat a non-stick frying pan over high heat. Add the corn and cook for 2-3 minutes, stirring occasionally, until charred. Transfer to a serving bowl.
  7. Serve the chilli with a dollop of mashed avocado and a spoonful of sour cream. Accompany with the charred corn and potato wedges.

Tip: You can use 5 star beef mince if preferred.

Note: Cacao powder can be omitted.