Ingredients
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2 tablespoons oil
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1 onion, chopped
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2 garlic cloves, minced
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1 chorizo sausage, sliced fine and small
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500 g ground pork (ground)
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3 tablespoons Mexican chili powder
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1 teaspoon oregano
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2 teaspoons cumin
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1/2 teaspoon pepper
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1 tablespoon brown sugar
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1 teaspoon chicken stock powder
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1 teaspoon cocoa powder
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1 teaspoon chipotle chili flakes
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1/2 cup tomato paste
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2 cups water
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1 (400 g) can peeled chopped tomatoes
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1 (400 g) can red kidney beans
Instructions
- Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).
- Add pork and chorizo sausage and cook unti pordk changes colour.
- Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.
- Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the "raw" taste.
- Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).
- About 15 minutes before serving, add the kidney beans to the chili.
- We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.