A twist on the classic chilli con carne

Ingredients

500g Minced beef

½ Chorizo ring (about 120 grams), chopped into half cm half moons

2 medium red onions, diced

2 Red chillies, thinly sliced

2 large cloves of garlic, crushed

1 tsp hot chilli powder

2 tsp ground cumin

1 tsp smoked paprika

½ tsp cayenne pepper

1 tbsp mixed herbs

2 tbsp plain flour

1 can kidney beans, drained

2 cans chopped tomatoes

Beef stock cube

2 tbsp tomato ketchup

2 tbsp tomato puree

Dash of Worcestershire sauce

1 cube of dark chocolate

Salt and pepper, to season

plain boiled long grain rice, to serve

soured cream, to serve

coriander, to serve

Method

1. Put a large non-stick pan over a medium heat and add the beef and onions. Cook together for 5 minutes (or till brown), stirring the beef breaking up any lumps with the back of the spoon.

2. Add the chorizo, chillies, garlic, chilli powder, ground cumin, smoked paprika, cayenne pepper and stock cube, fry for 2 to 3 minutes then add the flour and stir well.

3. Add the tomatoes, tomato puree, ketchup, Worcestershire sauce, kidney beans and mixed herbs. Stir and heat till it starts to bubble then add the chocolate.

4. Season then partially cover, reduce heat and simmer for about 40 mins

5. Serve with the rice, coriander and soured cream

A tasty one pot jerk chicken and rice

INGREDIENTS

• 1kg Chicken legs

For the marinade

• 2 tbsp dark soy

• 1 tbsp tomato puree

• 3 cm piece ginger, roughly chopped

• 3 scotch bonnet chillies, chopped ( substitute with 4 Jalapenos for less heat )

• 4 tbsp lime juice

• 4 spring onions, roughly chopped

• small handful coriander

For the rice and peas

• 50g coconut oil, melted

• 270g long grain rice

• 400g kidney beans or black beans, drained

• 1 large onion, finely diced

• 1/2tsp all spice

• 250ml chicken stock

• 400ml coconut milk

• 2 sprigs of thyme, leaves only

• 2 cloves garlic, crushed

• 1/2 tsp dried chilli flakes

Method

1. Place ingredients for the marinade into a blender and blitz till smooth

2. Score the chicken skin with a sharp knife to allow the marinade to absorb

3. Place chicken and marinade into a zip lock bag or plastic lidded container and give it a good shake so all the chicken is covered in the marinade. Place in a fridge for a few hours or leave overnight.

4. Preheat the oven to 200°C or 180°C fan

5. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over coconut oil and give it a stir. Bake for 10 to 15 minutes, making sure it doesn’t begin to burn. Remove from oven and stir if it looks like it is catching.

6. Take out the tray of onion and add the rice, thyme, all spice and chilli flakes. Stir the rice into the onion mix and put the drumsticks on top. Pour in the stock and coconut oil. Cover with foil and bake for 30 minutes.

7. Take out of the oven, lift the chicken legs on to a side plate, then add the beans to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes.