Salvation Chilli

1. 1

   In a large lunch lady style pot, add 1 tbsp of olive oil and fry the chorizo and red chillis on a medium heat for about 5 minutes until chorizo starts to give off its orange paprika oil.

2. 2

   Next add the onion, celery and garlic mush (this is most easily achieved using a food processor), along with a pinch of salt, and saute for a further 5 minutes, stirring frequently.

3. 3

   Add the carrots and red pepper to the pot and cook for a further 5 minutes.

4. 4

   Meanwhile, mix together the cumin, coriander, cinnamon, chilli powder, oregano, cocoa powder, cardamon seeds, brown sugar, salt and a good grinding of black pepper in a small bowl.

5. 5

   Turning the heat up slightly, add the minced beef to the pot along with the bowl of spices and, using a wooden spoon, begin to break down the beef and cook for a further 5 minutes until the beef is evenly browned.

6. 6

   Add the tomato puree, worcester sauce and sweet chilli sauce along with the canned tomatoes and red kidney beans and give everything a big stir to combine.

7. 7

   Bring everything to a boil and turn the heat right down to the lowest setting.

8. 8

   Clamp on a lid and leave to simmer for at least a half hour, stirring occasionally.

9. 9

   Serve with a generous grating of red cheddar, sour cream and chopped coriander along with softly toasted white bread baps, tortilla chips, rice or potatoes, or simply just as it is with a bowl and a spoon for instant comfort.

* Per serving · 4 servings · Values may vary.