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Pork and chorizo chilli con carne

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Ingredients

Adjust Servings:
1 tbsp vegetable oil
500g pork mince (5% fat)
50g diced frozen chorizo
1 large red onion, finely chopped
2 small carrots, peeled and finely diced
3 large garlic cloves, crushed
1 tbsp tomato purée (double concentrate)
1 tsp cocoa powder
Large bunch of fresh coriander, leaves and stalks separated and finely chopped
1 green pepper, deseeded and cut into small chunks
1 red pepper, deseeded and cut into small chunks
1 tsp ground allspice
1 tsp ground cumin
1 tsp smoked paprika
1/2 tbsp cayenne pepper
500ml tomato passata
200ml beef stock
1 dried bay leaf
1 small cinnamon stick
1 tsp granulated sugar
1 tbsp balsamic vinegar
1/2 tbsp dried oregano
1 x 395g can spiced taco mixed beans
TO SERVE (OPTIONAL)
1 lime, cut into wedges
50g Greek yoghurt (0% fat)
1 red chilli, finely sliced

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Pork and chorizo chilli con carne

Switch up your traditional chilli con carne with a double dose of pork. The base of pork mince and chorizo is combined with fibre-rich veggies and a DIY spice mix which has hints of cocoa and a big chilli kick. This dish is not for the faint hearted!

Features:
  • Spicy
Cuisine:
  • 60+ Mins
  • Serves 4
  • Medium

Ingredients

  • TO SERVE (OPTIONAL)

Directions

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  1. Heat half the vegetable oil in large non-stick frying pan over medium-high heat and add the pork mince and chorizo. Break it up with your spoon and brown (for about 7-8 minutes) until there are no more pink bits visible and the chorizo is starting to sizzle. Remove with a slotted spoon and transfer to a plate. Set aside.

  2. Add the remaining oil to the same pan and stir in the onion and carrots. Sauté gently for 10-15 minutes until softened and the onions are starting to colour.

  3. Add the garlic, tomato purée, cocoa powder, coriander stalks, peppers and all the dried spices and stir-fry for 2 minutes more. Pour in the tomato passata and beef stock. Add the bay leaf, cinnamon stick, sugar and balsamic vinegar and stir well.

  4. Put the mince and chorizo back in the pan and bring to boil. Turn the heat down, cover and simmer for 1 hour, stirring occasionally.

  5. Add the taco mixed beans and oregano to the chilli con carne and cook uncovered for another 15 minutes or until the sauce is nicely reduced. Season to taste and discard the bay leaf and cinnamon stick.

  6. Transfer the pork and chorizo chilli con carne to a serving bowl and garnish with lime wedges. Top with a dollop of Greek yoghurt and a scattering of coriander leaves and sliced red chilli, if desired. Serve with a bowl of accompaniments.

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