Mamma's Mexican Chilli

Ingredients:

500g Mince Beef

1 White Onion

1 Clove Garlic (smashed and roughly chopped)

1/2 Chorizo Ring (chopped into small chunks)

1 Tin Chopped Tomatoes (400g)

1 Tin Red Kidney Beans (400g)

1 Tin Chickpeas (nice addition for my little lady who won't eat the meat)

1 Tbsp Tomato Puree

1 Beef Stock Cube made up with boiling water

1 Red Pepper chopped

1 Tsp Paprika

1 Tsp Ground Cumin

1/2 Tsp Hot Chilli Powder (more or less depending on how spicy you like your chilli!)

1/2 Tsp Majoram

Coconut Oil (some chilli recipes add chunks of dark chocolate to give a sweetness to this hot dish but I find the coconut oil does the same job without the need for sugar)

Optional Extras to Serve:

Rice

Nachos

Avocado (mashed up for easy homemade guacamole)

Sour Cream

Salsa

Method:

1. Fry the onions for 2-3 minutes in a little coconut oil. Add the garlic and fry for a further 2 minutes.

2. Add the paprika, cumin and chilli powder. Keep on the heat for 3 minutes stirring to stop the spices catching on the bottom of the pan.

3. Add the chorizo and brown it off for 2 minutes then set aside.

4. In a separate pan add a little more coconut oil and brown the mince.

5. Add in the stock, chopped tomatoes and tomato puree to make a sauce bring to the boil.

6. Add the onion and chorizo mix back in along with the peppers, kidney beans, chickpeas and sprinkling of marjoram

7. Turn down to a simmer for 20 minutes with a lid on.

Alternatively follow steps 1,2,3 & 4 and then throw it all in a slow cooker for 7 hours on a low setting and come home to a freshly cooked dinner later on.

Use any left overs to make burritos on a different night or pop it in a container in the freezer and have the rest at a later date it always tastes just as delicious