1kg Minced Beef
500g Shoulder Of Pork
A Yorkshire Chorizo
2 Fresh Chillies
1 Pouch Of Chicken Stock
2 Tins Organic Chopped Tomatoes
2 Tins Kidney Beans
All of the above purchased from Weetons
1. Peel the paper off the Yorkshire Chorizo. Half lengthways and cut each half down the middle lengthways, so that the chorizo is now split into quarter pieces. Lay each quarter flat on a chopping board and slice at 1cm intervals.
2. Remove the skin and half of the fat layer from the shoulder of pork. Cut in to slices and then in to 1cm square cubes.
3. Pour 2 tablespoons of olive oil in to a frying pan, pre-warmed to a medium heat.
4. Fry the chorizo until the pimento flavoured oil begins to run and the chorizo begins to take on a caramelised texture. Remove from the pan, reserving the flavoured oil in the pan and place in a Le Creuset style stock pot.
5. Brown the pieces of shoulder of pork in the retained oil, until well caramelised and cooked through. Place the cooked pork in the stock pot, but reserving the now chorizo and pork flavoured oil.
6. In 2 batches, brown the minced beef in the retained oil, adding a generous sprinkling of freshly ground pepper. It is essential to brown the minced beef in 2 batches to avoid crowding the pan and boiling the beef, rather than frying it. Tip the beef and the oil, in to the stockpot with the chorizo and the pork.
7. Add a further 2 tablespoons of oil to the pan. Slice the chillies lengthways. If you prefer a mild chilli then remove the seeds and pulp from the core. For those that prefer a more intense heat, retain the seeds.
Slice the chilli at 5mm interval and fry for 2 minutes on a medium heat.
Tip the fried chillies in to the stock pot.
8. Chop the onions finely and fry in 2 tablespoons of olive oil for 5 minutes on a medium heat until translucent. Empty the tins of organic chopped tomatoes in to the pan and simmer for a further 5 minutes until the onions and tomatoes have combined to produce a rich tomato sauce. Pour the contents of the pan in to the stock pot with the browned meats.
9. Empty the chicken stock in to the stockpot and simmer all of the contents on a low heat for 1 hour, stirring occasionally.
10. After 1 hour of cooking, rinse and drain the organic kidney beans and add to the stockpot for a further 30 mins of simmering. Remembering to stir at regular intervals.
11. Serve with flour tortillas, soured cream, grated cheese and guacamole.