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Donal Skehan
Speedy Chilli with Homemade Air Fryer Tortilla Chips & Blitzed Guac | DonalSkehan.com
  • real-time-recipes

Speedy Chilli with Homemade Air Fryer Tortilla Chips & Blitzed Guac

December 09

This speedy chilli is big on flavour and low on effort—perfect for a quick weeknight win. Crispy air fryer tortilla chips and zesty guac take it to the next level, so don’t skip those! Adjust the chilli flakes to your heat level, and go ahead and load up with extra cheese and sour cream for the ultimate indulgence. Enjoy the heat!

  • serves Serves 4
  • time 40 mins

Method

  1. 1. Heat the olive oil in a large frying pan over medium-high heat. Add the mince and fry off 5 minutes, breaking up with a wooden spoon as it cooks.
  2. 2. Finely chop the onion and add to the pan with the mince. Season and stir to combine. Now, finely slice the garlic and add to the pan as well.
  3. 3. Through the chilli, cumin, oregano and chipotle paste. Then add the beef stock cube and tinned tomatoes, along with about ½ a can of water. Bring the mixture to a boil and then reduce heat to simmer for 10 - 12 minutes.
  4. 4. Cut each of the tortillas into 6 triangles. Toss with oil, salt and a pinch of cumin and place into the air fryer at 200°C for 4-6 minutes, shaking a few times throughout the cook time, until golden and crisp.
  5. 5. Drain the kidney beans and stir through the chilli, allowing them to warm through whilst you make the guacamole.
  6. 6. In a pestle and mortar, pound the avocado flesh with some sliced chilli and lime juice. Roughly chop the coriander leaves and add to the mix, along with a pinch of salt. Pound until as smooth as possible then season to taste.
  7. 7. Taste the chilli and balance the seasoning with a little brown sugar if needed.
  8. 8. Divide the chilli between bowls, top with some cheese and sour cream and serve with the tortillas, guac and some extra coriander leaves and lime wedges.

Ingredients

1 lb ground beef

1 small onion

3 cloves of garlic

1 tsp chili flakes (use more or less depending on how hot you like it), plus extra

1 tsp cumin, plus extra

1 tsp dried oregano, plus extra

2 tbsp chipotle paste

1 beef bouillon cube

1 tsp light brown sugar

14 oz can diced tomatoes

1 can (15 oz) red kidney beans

2 large flour tortillas

For the guac:

2 avocados

1 jalapeño chili

Juice of 1 lime

Handful of cilantro leaves

Salt and freshly ground black pepper

To serve:

3.5 oz cheddar cheese, grated (approximately 1 cup)

3.5 oz sour cream (approximately 1/2 cup)

2 green onions, finely sliced

500g beef mince

1 small onion

3 cloves of garlic

1 tsp chilli flakes (use more or less depending on how hot you like it), plus extra

1 tsp cumin, plus extra

1 tsp dried oregano, plus extra

2 tbsp chipotle paste

1 beef stock cube

1 tsp light brown sugar

400g tinned tomatoes

200g can red kidney beans

2 large flour tortillas

For the guac:

2 avocados

1 jalapeño chili

Juice of 1 lime

Handful of coriander leaves

Salt and freshly ground black pepper

To serve:

100g cheddar cheese, grated

100g sour cream

2 spring onions, finely sliced