Chili Con Carne with Chorizo

• 1 onion
• 1 pepper
• 75g chorizo
• 1 clove of garlic
• 1 tbsp tomato puree
• 2 tbsp hot sauce or sriracha (optional)
• 4 tbsp the spice club mexican
• 500 g minced beef
• 400 g chopped tomatoes
• 240 g drained kidney beans
• 1 lime
• 25 g coriander (optional for garnish)
• 200 g sour cream (optional for garnish)
• Olive oil

Step 1: Preparing Vegetables and Chorizo

• Chop 1 onion and 1 pepper.
• Finely chop 75 g chorizo.
• Heat a dash of olive oil in a large pan over medium-low heat.
• Add the chopped onion, pepper and chorizo ​​to the pan.
• Cook for 5 minutes until soft.

Step 2: Add Spicy Base

• Add 1 clove of garlic, 1 tbsp tomato puree, 2 tbsp hot sauce, 4 tbsp the spice club mexican to the pan.
• Stir and cook for another 3 minutes.
• Spoon the contents of the pan into a bowl and set aside.

Step 3: Bake the minced meat

• Place the same pan back on the stove and heat over very high heat.
• Add 500 g minced beef to the pan and add a pinch of salt.
• Fry the minced meat for a few minutes until brown on all sides.

Step 4: Add vegetable mixture Back

• Add the onion and pepper mixture back to the pan.
• Add 400 g chopped tomatoes and half a can of water.
• Stir well, scraping the bottom of the pan.

Step 5: Kidney Beans and Simmer

• Add 240 g drained kidney beans.
• Bring to a gentle boil and simmer for at least an hour, stirring occasionally.

Step 6: Lime Juice and Tasting

• Once the dish has thickened and is full of flavor, remove it from the heat.
• Squeeze the juice of 1 lime over it and stir well.
• Taste to check seasoning and add more salt and pepper if necessary.

Step 7: Serve

• Serve the spicy Chilli con Carne over rice.
• Sprinkle with chopped coriander and add a spoonful of sour cream if desired.