THIS week Flintshire cook Charlotte Seddon is transporting us to Mexico.

The spicy chilli bowl serves four and takes between one and a half and two hours to prepare.

Charlotte, who viewers saw reach the semi-finals of the latest series of the BBC’s MasterChef, said: “Chilli can seem like a dish more fit for winter however the addition of salsa, tortilla chips and sour cream can transport you to Mexico and help beat those holiday blues we are all having whilst in lockdown. This is a great dish for a family or a group of friends and perfect for socially distanced garden gatherings. The longer you can cook it for the better and you will often find the leftover the next day tastes even better, so I always make more so there is some for the following day!

“Once the chilli is cooking in the pot it gives you time to start making any of the sides you want to serve with it, I make my own salsa and tortilla chips but if you want to save time you can always buy these items ready-made.


The Leader:

What you will need


1 large onion

1 tsp ground cumin

4 slices smoked streaky bacon

2tsps ground coriander

2tsps hot chilli powder

500g minced beef

1tbsp tomato puree

1 beef stock cube

1tbsp Worcestershire sauce

1 tin chopped tomatoes

1 tin kidney beans


4 medium ripe tomatoes

½ red onion

Large green chilli (not too hot)

Fresh coriander (1/2 bunch)

1 Lime

1 garlic clove

To serve:


Sour cream

4 tortillas (or a pack of tortilla chips)

Cheddar cheese

Fresh coriander (few leaves)

Chilli flakes (optional)

Large green chilli (optional)

1 lime

The Leader:

Charlotte with the finished dish


Chilli and Rice:

1. Finely chop the onion and set to one side

2. Slice the bacon into batons

3. Heat a large pan over a medium to high heat, add a splash of oil and fry the bacon batons until they are crispy

4. Remove the bacon with a slotted spoon and put them on a plate and reserve for later

5. Add the chopped onions and cook in the fat until soft (if the bacon didn’t release much fat at a drop of oil)

6. Add the cumin, coriander and chilli powder to the onions, stir and cook for a couple of minutes

7. Add the beef to the pan and stir until browned all over

8. Add the bacon, tomato puree, stock cube and Worcestershire sauce and stir well

9. Add the tin of chopped tomatoes

10. Season with salt and pepper

11. Bring to the boil then reduce the heat to a low simmer and cover with a lid

12. Cook for as long as possible but at least 30mins, I would normally cook mine for at least an hour to an hour and a half if there is time, check the chilli every 15 minutes and give it a stir

13. Drain and add the kidney beans 20 minutes before the end of the cook at this point test the chilli and add more chilli powder if you prefer it hotter (I always do)

14. Whilst the chilli is cooking cook your rice according to the packet instructions and make any other sides you wish to serve with your chilli

The Leader:

The salsa

Homemade Salsa:

1. For the salsa chop the tomatoes into quarters and remove the seeds

2. Chop the remaining flesh into small dice

3. Chop the red onion into small dice and mix with the tomatoes in a bowl

4. Chop half a bunch of coriander leaves and add to the bowl

5. Crush a garlic clove and add this to the bowl

6. Add the juice of half a lime

7. Season with salt and pepper and add around 2tbsp olive oil to reach the desired consistency

Tortilla Chips:

1. Pre heat the oven to 180 degrees and cut the soft tortillas into triangles (like a pizza)

2. Lay them out onto a baking tray (do not overlap) and brush them with some vegetable oil and bake in the oven for 6-7 minutes

3. When they are crisp remove from the over and sprinkle with salt

To Serve:

1. Grate some cheddar cheese

2. Place the chilli, rice, salsa, tortilla chips and cheese around the plate

3. Add a dollop of sour cream in the middle

4. Sprinkle the sour cream with some chilli flakes (if using)

5. Garnish the plate with some coriander leaves and sliced green chilli.

6. Quarter a lime and place on the plate