A twist on the classic chilli con carne

Ingredients

500g Minced beef

½ Chorizo ring (about 120 grams), chopped into half cm half moons

2 medium red onions, diced

2 Red chillies, thinly sliced

2 large cloves of garlic, crushed

1 tsp hot chilli powder

2 tsp ground cumin

1 tsp smoked paprika

½ tsp cayenne pepper

1 tbsp mixed herbs

2 tbsp plain flour

1 can kidney beans, drained

2 cans chopped tomatoes

Beef stock cube

2 tbsp tomato ketchup

2 tbsp tomato puree

Dash of Worcestershire sauce

1 cube of dark chocolate

Salt and pepper, to season

plain boiled long grain rice, to serve

soured cream, to serve

coriander, to serve

Method

1. Put a large non-stick pan over a medium heat and add the beef and onions. Cook together for 5 minutes (or till brown), stirring the beef breaking up any lumps with the back of the spoon.
2. Add the chorizo, chillies, garlic, chilli powder, ground cumin, smoked paprika, cayenne pepper and stock cube, fry for 2 to 3 minutes then add the flour and stir well.
3. Add the tomatoes, tomato puree, ketchup, Worcestershire sauce, kidney beans and mixed herbs. Stir and heat till it starts to bubble then add the chocolate.
4. Season then partially cover, reduce heat and simmer for about 40 mins
5. Serve with the rice, coriander and soured cream