Guest chef

Stevie Parle

Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and is now the owner-chef of three restaurants, including Dock Kitchen in west London. Stevie has written several cookbooks, including Spice Trip (Square Peg, £20) and has won multiple accolades for his restaurants and writing.

follow on twitter

Quick-cook ancho con-carne with cucumber salsa

  • Serves 6
  • Total time 50 mins
0.0/5 rating (0 votes)
Quick-cook ancho con-carne with cucumber salsa
Quick-cook ancho con-carne with cucumber salsa

step by step

  • 1Heat 1 tablespoon olive oil in a large pan over a high heat. Add half each of the mince, bacon and sage, and good pinches of salt and pepper.
  • 2Cook for a few minutes until lightly coloured, stirring to break up the meat. Remove from the pan to a bowl and set aside. Repeat with 1 tablespoon oil and the rest of the mince, bacon and sage.
  • Chilli is often slow-cooked but this recipe, featuring both ancho and chipotle chillies, has a shorter cooking time and is served with a fresh cucumber and apple salsa.
  • 3Lower the heat and add the rest of the oil to the pan with the onions, garlic and peppers. Fry for 10 minutes until soft.
  • 4Return the meat to the pan, add both lots of chilli flakes, and cook for 5 minutes.
  • 5Add the tomatoes, reduce the heat to low, and cook for 10 minutes uncovered; if your tomatoes aren't very juicy, add a little water so that the mixture can stew.
  • 6Mix 2 tablespoons coriander with the cucumber, apple, spring onions, the juice of 1 lime and seasoning. Set aside.
  • 7Remove the chilli from the heat and stir in the rest of the lime juice, the rest of the chopped coriander and the mint, and season. Serve with tortillas, soured cream and the salsa, garnished with herb sprigs.
  • Recipe by Stevie Parle

    Recipe photograph by Martin Poole

Get ahead

The chilli can be frozen at the end of step 5, once cooled, for up to 2 months.

You will need

  • 3 tbsp olive oil
  • 750g beef mince
  • 100g streaky bacon, finely chopped
  • ½ x 20g pack sage, leaves chopped
  • 2 red onions, chopped
  • 3 garlic cloves, finely sliced
  • 2 green peppers, deseeded and chopped
  • 2 tbsp ancho chilli flakes
  • ½ tsp chipotle chilli flakes
  • 4 large tomatoes, roughly chopped

To serve

  • 1 x 31g pack coriander, roughly chopped, reserve a few sprigs to garnish
  • ½ cucumber, finely chopped
  • 1 small apple, cored and finely chopped
  • 2 spring onions, very finely sliced
  • juice of 2 limes
  • ½ x 28g pack mint, leaves chopped, reserve a few sprigs to garnish
  • small soft flour tortillas, warmed
  • 300ml soured cream

+ Nutritional Information