This chilli ticks all the boxes. Rich, smoky, and blessed with a gentle heat thanks to Bull’s-Eye Carolina Reaper Hot Sauce, it’s perfect for feeding a crowd.
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Serves
4
Onion
Bell Pepper
Chorizo
Garlic
Tomato Purée
Hot Sauce
Dried Oregano
Ground Cumin
Smoked Paprika
Ground Cinnamon
Beef Mince
Chopped Tomatoes
Drained Kidney Beans
Lime
Coriander
Sour Cream
Olive Oil
Serves
4
Onion
Bell Pepper
Chorizo
Garlic
Tomato Purée
Hot Sauce
Dried Oregano
Ground Cumin
Smoked Paprika
Ground Cinnamon
Beef Mince
Chopped Tomatoes
Drained Kidney Beans
Lime
Coriander
Sour Cream
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
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.
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