Chorizo Chilli con Carne

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Step 1.

Dice the onion, pepper and chorizo before adding them to a large pan over a medium-low heat along with a good drizzle of olive oil.

Step 2.

Sweat down for 5 mins until soft then add the minced garlic, tomato purée, Bull’s-Eye Carolina Reaper Hot Sauce and spices. Stir and cook for another 3 mins.

Step 3.

Empty the contents of the pan into a small bowl and set aside. Return the pan to a very high heat.

Step 4.

Add the beef mince to the pan along with a good pinch of salt. Cook for a few mins until the beef is browned all over.

Step 5.

Add the onion and pepper mix back to the pan along with the tinned tomatoes and half a can of water. Stir well, scraping the bottom of the pan.

Step 6.

Add the kidney beans, bring to a gentle simmer and leave to cook for at least an hour, stirring occasionally.

Step 7.

Once it’s all thickened up and rich, take off the heat and add a big squeeze of lime juice. Stir well and taste for seasoning.

Step 8.

Serve over rice with a sprinkle of chopped coriander and an (optional) spoon of sour cream.

Feel free to use other spices, try black beans instead of kidney beans, or swap out the chorizo with ‘nduja if you like.

1 Onion
1 Red Pepper
75g Chorizo
1 Clove of Garlic
1 Tbsp Tomato Purée
2 Tbsp Bull’s-Eye Carolina Reaper Hot Sauce
1 Tbsp Dried Oregano
1 Tsp Ground Cumin
1 Tsp Smoked Paprika
½ Tsp Cinnamon
500g Beef Mince
1 Tin of Chopped Tomatoes
1 Tin of Kidney Beans
1 Lime
1 Bunch of Coriander
200g Sour Cream
Olive Oil