Nagi's Texas chilli

Ingredients

200g pork sausages
2 tablespoons vegetable oil
3 garlic cloves, crushed
1 large brown onion, finely chopped
500g lean beef mince
2 large beef stock cubes, crumbled
500ml tomato passata
1/4 cup tomato paste
2 teaspoons sugar
1 tablespoon dried oregano
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 to 2 teaspoons cayenne pepper
2 x 420g cans red kidney beans, drained
2/3 cup sour cream, to serve
2/3 cup grated cheddar, to serve
Fresh coriander leaves, to serve
8 warmed tortillas, to serve

Coleslaw

400g bag coleslaw mix
1 tablespoon apple cider vinegar
2 tablespoons whole-egg mayonnaise
1/4 cup sour cream
2 teaspoons Dijon mustard
Method
- Step 1
  
  Squeeze sausage mince from casings. Discard casings. Heat oil in a large saucepan over high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until golden. Add sausage mince and beef mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned.
- Step 2
  
  Add 1 1/2 cups water, stock cubes, passata, tomato paste, sugar, oregano, paprika, cumin, garlic powder, onion powder and cayenne pepper. Season with salt and pepper. Stir well. Bring to a simmer. Reduce heat to medium. Simmer gently, stirring occasionally, for 45 minutes, adding extra water if liquid reduces too quickly (chilli should be thick but still saucy when ready). Stir in beans. Add more salt, pepper and cayenne pepper, to taste.
- Step 3
  
  Meanwhile, make Coleslaw. Place coleslaw mix in a large bowl. Season with salt and pepper. Drizzle with vinegar. Toss to combine. Set aside for 15 minutes. Drain excess liquid from mixture. Add mayonnaise, sour cream and mustard. Using your hands, mix the dressing through the coleslaw, scrunching the cabbage to soften. Top chilli with sour cream, cheese and coriander. Serve with coleslaw and warmed tortillas.

Comments

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