Beef & Chorizo Chilli With Lime

Updated at: Wed, 16 Aug 2023 21:11:37 GMT

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6 Peel and finely slice the red onion[s]

Step 2

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Step 3

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium-low heat

Step 4

Once hot, add the sliced pepper and sliced onion with a generous pinch of salt, pepper and sugar and cook for 10 min, or until everything has softened

Step 5

Meanwhile, add the basmati rice and 175ml [350ml] cold water to a pot with a lid and bring to the boil over a high heat

Step 6

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Step 7

Once cooked, remove from the heat and keep covered until serving

Step 8

Meanwhile, cut each tortilla into three so you are left with large tortilla shards

Step 9

Tip: stack them up before cutting to speed up the process!

Step 10

Add the tortilla shards to a baking tray (or two!), drizzle with olive oil, season with a pinch of salt and put the tray in the oven for 10 min or until they're crispy

Step 11

Tip: you may need to do this in batches!

Step 12

Boil a kettle

Step 13

Cut the mini chorizo sausages in half

Step 14

Dissolve the tomato paste in 350ml [700ml] boiled water - this is your tomato stock

Step 15

Cut the lime[s] into wedges

Step 16

Once the pepper and onion have softened, transfer them to a plate and set aside

Step 17

Return the pan to a high heat and once hot, add the chorizo and beef mince

Step 18

Cook for 4 min or until browned, breaking the mince up with a wooden spoon as you go

Step 19

Once browned, return the pepper and onion to the pan with the smoked paprika and chipotle paste and cook for 1 min

Step 20

Add the tomato stock to the pan with a generous pinch of salt and pepper and cook, covered, for 4-5 min or until thickened to a chilli-like consistency

Step 21

Meanwhile, chop the coriander finely, including the stalks

Step 22

Grate the cheddar cheese

Step 23

Squeeze the juice of half the lime wedges into the cooked basmati rice and season with a pinch of salt - this is your lime rice

Step 24

Serve the beef and chorizo chilli over the lime rice

Step 25

Top with the grated cheese and chopped coriander

Step 26

Garnish with a wedge of lime

Step 27

Serve the crispy tortilla shards in the middle of the table for sharing

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