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Spanish Pork Chilli

Recipe

Hearty, spicy and wonderfully tasty, this pork chilli dish is a delicious dinner choice.

Serves:  4 people   |   Prep time:  15 minutes   |   Cooking time:  50 minutes

Spanish   |   Organic   |   Main

  

Ingredients

  • 500g Pork Mince
  • 170g Sonetta Spicy Chorizo Ring
  • 200g prepared chopped Carrots, approx. 2 medium Carrots
  • 200g chopped Celery, about 4 stalks
  • 200g prepared chopped Red Onions = about 2 medium Onions
  • 3 cloves Garlic, peeled and finely chopped
  • 400g tin Sweet Harvest Red Kidney Beans
  • 400g tin Sweet Harvest Tinned Chopped Tomatoes with Herbs
  • 1 Quixo Chicken Stock Cube
  • 2 tsp Stonemill Chilli Powder
  • 250ml Baron St Jean Red Wine
  • 250ml Water
  • Black Pepper
  • 120g The Cheese Emporium Mature Grated Cheddar Cheese
  • 200g bag Snackrite Cool Tortilla Chips
  • A little Solesta Olive Oil

  

Method

  1. Heat some oil in a large saucepan, add the chopped onions and pork and lightly brown the meat, then add the chilli powder and garlic and stir well.
  2. Meanwhile, chop the chorizo into small pieces, add to the pan then pour over the red wine, tinned tomatoes and water.
  3. Crumble in the stock cube and bring to the boil.
  4. Add the chopped celery and carrot, season with some black pepper and stir well.
  5. Cover with a lid and simmer for 40 minutes, stirring occasionally.
  6. Drain the red kidney beans and add to the chilli, cook another 5 minutes.
  7. Serve the chilli in bowls alongside the grated cheese and tortilla chips.