This recipe takes the traditional Chilli Con Carne and elevates it to a higher plain using chorizo to add an already incredible blend of flavours.
INGREDIENTS
Port/Red Wine
Olive Oil
Mince
Chorizo
Cheese
Rice
Onions
Red Chillis (or peppers)
Jalapenos
Sun Dried Tomatoes
Kidney Beans
Very Lazy Chopped Garlic
Chopped Tomatoes
Veg or Beef Stock cube
Tomato Puree
Seasoning
Chilli Flakes
Chilli Powder
Paprika
Mixed Herbs
Cumin
Salt
Pepper
Balsamic Vinegar
METHOD
1. Dice onions, peppers/chills
2. Mash the chopped tomatoes so there are no bits
3. Chop up chorizo
4. Put your diced onions, Jalapenos, Kidney beans, one tbsp chopped garlic, chilli/peppers into a frying pan. Fry with one tbsp of olive oil and some of the port, just a splash over the veg. Sprinkle a little of all seasoning.
5. Once the veg is cooked, add the mince. Allow it to cook with the veg, add in a tad more of the port to allow for the mince to absorb, plus a pinch more of seasoning.
6. Once mice is cooked add in the chorizo along with the chopped tomatoes, stock cube, and a dollop of the tomato puree and a pinch more seasoning.
7. Once this is cooked turn down the hob so the meat and sauce don’t boil. Allow to marinate for 45-90 mins. Taste test as you go, add more seasoning if necessary.
8. Once the mince and sauce has had time to marinate, begin cooking your rice.
9. When rice is close to being cooked, place plates in the oven so the food is served on a warm plate.
10. Once cheese is melted and your rice is cooked, dish up and enjoy!
