The Northern Express Herald
Chorizo sausage chilli con carne
Tamara West
Ingredients
| 1 | Onion, chopped |
| 3 cloves | Garlic |
| 2 | Green chillies |
| 1 piece | Ginger, chopped |
| 1 handful | Fresh mint |
| 1 handful | Fresh coriander |
| 1 dash | Oil |
| 5 | Chorizo sausages, cooked, casings removed (Main) |
| 1 can | Red kidney beans, drained |
| 1 can | Whole peeled tomatoes |
| 1 bottle | Beer |
| 1 tsp | Cumin |
| 1 tsp | Turmeric |
| 1 tsp | Coriander |
| 3 | Bay leaves |
| 1 | Star anise |
| 1 handful | Green beans |
| 1 handful | Fresh coriander |
| 1 handful | Spring onion |
| 1 pot | Sour cream |
Directions
- In the food processor chop 1 onion with garlic, green chillies, ginger and fresh mint and coriander leaves, then cook the mixture gently in hot oil (don't allow it to brown).
- Peel the casings off chorizo sausages and crumble the sausage into the onion mixture.
- Add red kidney beans, tomatoes, beer, cumin, turmeric, coriander, bay leaves and star anise.
- Cook and stir the chilli for a couple of hours until it is thick and broken down. Taste and season as you go. Add fresh green beans to the cooking process for some colour and crunch.
- Serve topped with fresh coriander, spring onions and sour cream. You can serve the chilli with rice, use it to make nachos, or try it on a pizza.