Chorizo sausage chilli con carne

Photo by Tamara West

Bite 5/11/2012

Warren Elwin

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1	Onion, chopped
3 cloves	Garlic
2	Green chillies
1 piece	Ginger, chopped
1 handful	Fresh mint
1 handful	Coriander leaves
1 dash	Oil
1 can	Red kidney beans
1 can	Whole peeled tomatoes
1 bottle	Beer
1 tsp	Tumeric
1 tsp	Cumin
1 tsp	Coriander
3	Bay leaves
1	Star anise
1 handful	Green beans
1 handful	Fresh coriander
1 garnish	Spring onion
1 serving	Sour cream
5	Chorizo sausages, cooked, casing removed and crumbled into mixture

In the food processor chop 1 onion with 3 cloves garlic, 2-3 green chillies, 1 small piece of ginger and a handful of fresh mint and coriander leaves, then cook the mixture gently in hot oil (don’t allow it to brown).
Peel the casings off 5 cooked chorizo sausages and crumble the sausage into the onion mixture.
Add 1 can of drained red kidney beans, 1 can whole peeled tomatoes, 1 bottle of beer, 1 tsp cumin, 1 tsp turmeric, 1 tsp coriander, 3 bay leaves and a 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.