World Cup recipe: Mexican chilli 'n' tortilla chips


Spicy comforting dish to complement a big game. Roll on half time!

Speedy Gonzales: Mexican chilli 'n' tortilla chips

Arriba: Mexican chilli 'n' tortilla chips

Serves 4


  • 1tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 500g (1lb 2oz) beef mince
  • 1 red chilli, deseeded and chopped
  • 1tsp ground cumin
  • 1tsp (heaped) plain flour
  • 2tsp cocoa powder
  • 400g (14oz) can chopped tomatoes
  • 200ml (7fl oz) beef stock
  • 1tbsp worcestershire sauce
  • 400g (14oz) can red kidney beans, drained and rinsed
  • handful coriander leaves, chopped
  • tortilla chips, guacamole, tomato salsa, grated cheddar cheese and sour cream, to serve
  • salt and freshly ground black pepper


Heat the oil in a large pan and add the onion. Cook for 3-4 minutes, until softened, then add the garlic and cook for a further minute.

We've used cocoa powder, but the Mexicans like to use dark chocolate in savoury dishes

Tip in the mince and cook over a high heat for 4-5 minutes, until browned. keep stirring to break up the mince. Stir in the chilli and cumin and cook for 1 minute.

Stir in the flour and cocoa and cook for another minute. Pour in the stock, tomatoes, Worcestershire sauce and kidney beans and mix well.

Bring to a gentle simmer, season with salt and pepper, cover and cook for 30 minutes, until thickened. Spoon into bowls and serve with the tortilla chips, cheese, guacamole, salsa and sour cream.

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