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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.
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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.
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3
Add the carrots and red pepper to the pot and cook for a further 5 minutes.
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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.
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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.
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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.
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7
Bring everything to a boil and turn the heat right down to the lowest setting.
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8
Clamp on a lid and leave to simmer for at least a half hour, stirring occasionally.
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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.
