KIDNEY BEANS & CHORIZO WINTER CHILLI

makes 4 - 5 portions

This chilly is a massive hit in colder months. Even my picky teenagers come back for seconds and request about leftovers in the following days. If you do not eat pork (chorizo) – not a big deal, just omit it, this stew is very delicious no matter how you amend it. And to keep that light smoky note – get a pack of smoked tofu, the outcome will be very similar. When circumstances allow – I make a double batch of it, and half goes straight into the freezer, becoming a saving grace for those evenings when we are all tired and in need of a proper home cooked comfort food. I hope you enjoy!

Ingredients:

• 2 Tbsp olive oil
• 2 red onions, sliced lengthways
• 5 cloves of garlic, roughly minced
• 150 g chorizo, thinly sliced
• 500 g good quality beef (or turkey) mince
• 3 tsp chilli powder (medium heat)
• 1 tsp ground cumin
• 4 tsp smoked paprika
• 1 tsp chilli flakes
• ½ tsp cinnamon
• 2 peppers, roughly chopped
• 690 g passata (1 bottle)
• 2 cups of water or chicken/veg stock
• 1 tin kidney beans
• 200 g mushrooms, roughly chopped
• salt to taste

Method:

1. Heat oil in a cast iron pot, add the onions in and cook for a couple of minutes till lightly caramelised. Add garlic, celery and chorizo, cook for another couple of minutes
2. Add the mince and all the spices, cook for 5-7 minutes, stirring frequently, season with salt generously
3. Add the peppers and water in, cook for another 5 minutes, then add passata, beans, mushrooms and bring to a simmer
4. Put a lid on and forget on a low heat for an hour
5. Check seasoning and serve with some yoghurt, fresh herbs and a slice of lime