Simon’s smoky chilli

Updated at: Sat, 28 Sep 2024 17:59:20 GMT

Step 1

Start with prepping your ingredients - a lot of this needs to move at pace, so having it all ready in advance helps. Chop the onion, mushrooms, peppers and chorizo and slice the garlic

Step 2

In a very large open pan, add the olive oil and heat gently. Add the garlic, cumin seeds and cloves, stirring to ensure nothing burns. As the garlic starts to brown, add the ginger and then the chopped onion. Stir constantly

Step 3

Now add the chorizo pieces and stir into the mixture

Step 4

After about 5 minutes add the mince, break it up and keep stirring until all the pink mince is brown. Turn down the heat and simmer for about 15 minutes

Step 5

Add the mushrooms and peppers and stir until fully combined

Step 6

As there are too many ingredients to make in one pot, transfer what you have made so far to a large casserole pot and pop in the oven at 180 degrees

Step 7

Now go back to your empty pan and empty in the two cans of tomatoes and cans of kidney beans, black beans and sweetcorn. Add the tomato puree for body. Stir constantly to ensure everything is combined

Step 8

Once the beans have heated through transfer them to your main ingredients in the casserole pot, mixing everything thoroughly. Over the next 60 minutes (or longer if you have time - you can’t overcook this one), keep stirring and tasting - adding seasoning as necessary. Whilst I don’t add chilli powder, if you do want to add some heat, now is the time to stir that in

Step 9

After an hour (or longer) you are ready to serve. Serve with rice, tortilla crisps, pitta bread or jacket potato. Serve fresh, but - in my opinion - it gets even tastier when reheated the follow day

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