Chilli Con Carne

Method

• 1)

  Preheat oven to 180C

• 2)

  Cut sweet potato into large chunks (approx eighths), out in baking dish and drizzle in oilve oil and put in oven for approx 30 minutes.

• 3)

  Get two pots on the stove top.

• 4)

  Add 2L of stock and 2kg of tomatoes to one pot. Put on high heat with lid on for approx 15 minutes.

• 5)

  Chop up chorizo and add to other pot with a tablespoon of butter on high heat.

• 6)

  Roughly chop brown onions add to chorizo pot to cook down.

• 7)

  Add cumin, paprika, chilli flakes, sumac and zest of 2 lemons to chorizo/onion pot and give a good mix around.

• 8)

  Put the lid on for approx 10 minutes.

• 9)

  Drain and rinse cans for beans and set aside.

• 10)

  After onions have been cooking down with spices for 10 minutes add the beef.

• 11)

  Give a good mix so beef is coated in spices.

• 12)

  Turn the heat down to a low to medium heat.

• 13)

  Once tomatoes in other pot have started to blister (10-15), get a mashed and break them all up. Then pour stock and mashed tomatoes into the beef pot and mix through.

• 14)

  Cook with the lid on for 2 hours.

• 15)

  After 30 minutes take sweet pot out of oven, shouldn’t be super soft as will soften in the beef mix.

• 16)

  After 2 hours, take lif off beef and leave to reduce for half and hour on medium to high heat, stir frequently to avoid sticking.

• 17)

  After the half an hour, cut the sweet potato into a big chunks and to the pot. Add the beans in too. Leave to reduce for another 20 minutes.

• 18)

  Serve topped with fresh coriander, some guacamole, a squeeze of lemon and some corn chips.