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

1. 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).
2. Peel the casings off chorizo sausages and crumble the sausage into the onion mixture.
3. Add red kidney beans, tomatoes, beer, cumin, turmeric, coriander, bay leaves and star anise.
4. 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.
5. 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.