Chorizo sausage chilli con carne
A hearty, easy meal to make with a slow cooker. This twist on the classic recipe uses chorizo instead of beef to add a dash of spice!
Ingredients
Method
Ingredients
- 1 onion, chopped
- 3 cloves garlic
- 2 green chillies
- 1 piece ginger, chopped
- 1 handful fresh mint
- 1 handful fresh coriander
- 1 dash oil
- 5 chorizo sausages, cooked, casings removed
- 1 can red kidney beans, drained
- 1 can whole peeled tomatoes
- 1 bottle beer
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Coriander
- 3 Bay leaves
- 1 Star anise
- 1 handful green beans
- 1 handful fresh coriander
- 1 handful spring onion
- 1 pot sour cream
Method
- In the food processor chop 1 onion with garlic, green chillies, ginger and fresh mint and coriander leaves, then cook the mixture gently in hot oil (don’t allow it to brown).
- Peel the casings off chorizo sausages and crumble the sausage into the onion mixture.
- Add red kidney beans, tomatoes, beer, cumin, turmeric, coriander, bay leaves and star anise.
- Cook and stir the chilli for a couple of hours until it is thick and broken down. Taste and season as you go. Add fresh green beans to the cooking process for some colour and crunch.
- Serve topped with fresh coriander, spring onions and sour cream. You can serve the chilli with rice, use it to make nachos, or try it on a pizza.