A crunchy, spicy macadamia topping gives this simple chilli a distinctive lift. Easy to share, it’s perfect for both casual gatherings and cosy nights in.
Ingredients
Chilli
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 500 g beef mince
- 3 tablespoons tomato paste
- 1 tablespoon dried oregano
- 2 teaspoons cumin powder
- 1 teaspoon chilli powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 400 g can crushed tomatoes
- 400 g can kidney beans drained and rinsed
Spiced macadamia topping
- ¾ cup macadamias roughly chopped
- ½ teaspoon oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- 1 fresh chilli chopped
- 4-5 sprigs of fresh oregano plus ¼ cup of leaves
To serve
- Corn chips and sour cream
Instructions
For the chilli
- For the chilli, heat the oil in a large heavy skillet over a medium high heat. Add the onion and garlic and cook until soft, about 5 minutes. Turn heat to high and add the beef mince, browning and breaking up as it cooks for 5-10 minutes. Lower heat to medium and stir in the tomato paste. Add oregano and spices and season with salt and cracked black pepper and continue to cook for 1-2 minutes. Add the canned tomatoes and a half can of water and stir to combine. Allow to come to a steady simmer, reduce heat to low and simmer for 45 minutes to an hour, stirring occasionally. Add the drained kidney beans and simmer for 10 minutes.
For the spiced macadamias
- For the spiced macadamias, preheat oven to 180°C. Line a baking tray with baking paper. Place the macadamias in a bowl and add oil, salt, paprika, chilli and oregano sprigs and leaves and stir to combine. Place on the prepared tray and bake for 7 minutes, until golden. Remove from oven and cool before serving.
To serve
- To serve, add spoonfuls of chilli to bowls of corn chips and top with sour cream and spicy macadamia topping.