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Step 1.
Fry diced onion, pepper and chorizo in a pan with a good drizzle of olive oil until soft, then set aside.
Step 2.
Brown beef mince in the pan, before adding the onion, pepper and chorizo back, along with the contents of the sachet.
Step 3.
Stir in tinned tomatoes, kidney beans, a sprinkle of salt and half a can of water, leaving to simmer and stirring occasionally until piping hot and thick.
Step 4.
We like to serve over rice with a squeeze of lime, chopped coriander and dollop of sour cream.
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