During March I head over to the farm to cook for the busy workers, and I served this up with a cheesy jacket potato one night… it went down an absolute storm. In fact I have never had a dissatisfied customer with this crowd pleaser, and it’s quick and easy to boot. So whether you are whipping it up for a quick, easy and tasty midweek meal, or you are cooking en masse for a large crowd, this is the perfect go to recipe…
Ingredients(serves 4, 5 minutes preparation and 30 minutes cooking)
150g chorizo sausage (cut into half moons)
500g minced beef
1/2 tsp ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinamon
3 cardamom pods, bruised
500g jar good quality tomato and chunky vegetable sauce for pasta (I use a tin of tomatoes of passata instead)
390g can mixed spicy beans (I just use normal kidney beans, in which case I add a tbs of medium – hot chilli powder)
60ml sweet chilli sauce
Cook the sliced chorizo over medium heat until crisp and oil has come out of sausage.
Add beef and cook for 5 minutes.
Stir in the spices then add your chosen tomato sauce (tinned tomatoes, passata or pasta sauce), beans and the chilli sauce.
Bring to the boil, turn down heat and simmer for 20 minutes.
Excuse the rustic photography, but I just couldn’t wait to share this with you for long enough to re-shoot in a slightly more professional manner (if you can ever call my photography professional).
But I promise you if you give it a whirl, it won’t disappoint.