Doritos Chilli in a Pumpkin

A spicy, smokey chilli roasted inside a whole pumpkin! The chilli is thickened and flavoured with crushed Doritos Dippers Hint of Paprika, and served with a selection of Doritos to dunk, and a swirl of Sour Cream and Chive dip.

Done in 1 hour

Serves 4

Dish by Spencer Lengsfield

Ingredients

Chilli:

500gbeef mince

2bell peppers, diced

1onion, diced

4garlic cloves, minced

1 tspsmoked paprika

2 tspground cumin

1 tspcayenne

1 tbspchipotle paste

1 tbsptomato paste

400gchopped tomatoes

250mlbeef stock

2 tbspDoritos Dippers Hint of Paprika, finely crushed

1 tinkidney beans

2 squaresdark chocolate

Salt and pepper, to taste

Olive oil

To serve:

Doritos Dippers Hint of Paprika

Doritos Sour Cream and Chive Dip

Handfulcoriander, chopped

1/.2onion, finely diced

50gcheddar, grated

This is the perfect centrepiece for your next Halloween party!

Method

Crush up the Doritos Dippers Hint of Paprika in a pestle and mortar. Set aside

Start by browning off the beef mince. Once brown and crispy, remove with a slotted spoon.

Add the onion, peppers, and garlic. Saute until softened and fragrant. Add the beef back in, then add the spices. Cook for 1-2 minutes before adding tomato paste and chipotle paste. Mix well.

Add chopped tomatoes and beef stock. Add sugar, salt, dark chocolate, and crushed Doritos hint of paprika. Reduce heat to low and let it simmer and thicken for at least 20 minutes.

After 20 minutes, add the kidney beans and continue to cook for a further 10. This is a good time to preheat the oven to 200 C.

Scoop the insides out of a whole pumpkin. Carefully ladle in the chilli, then pop the lid of the pumpkin back on. Pop into the oven for 20-30 minutes.

Once roasted, place the pumpkin on a platter surrounded by Doritos Dippers. Finish with a swirl of Doritos Sour Cream and Chive dip, and some diced onion and coriander. Dig in!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.