Heat large heavy-based saucepan over high heat and cook mince, breaking up with the back of a spoon until brown, transfer to a plate. Add chorizo to saucepan and cook for 2 minutes or until starting to brown, add onions, garlic and jalapeños and cook for 2 minutes.
Return meat to pan with stock, tomatoes, chocolate, vinegar, beans, spice mix and season to taste with sea salt and freshly ground black pepper. Bring to the boil, reduce heat and simmer for 10-15 minutes.
Adjust seasoning and chili heat to taste.
To serve
Serve with tortillas and sour cream.
Recipe Note
Variation
To make wheat free, use corn tortillas.
1 comment
18 Feb 2022RJ
Try adding (blended up with the stock/canned tomatoes) two red capsicum!
Also chilli flakes or sambal work well!
And…. Serve with pineapple pieces and possibly Ketjap Manis
1 comment
Try adding (blended up with the stock/canned tomatoes) two red capsicum!
Also chilli flakes or sambal work well!
And…. Serve with pineapple pieces and possibly Ketjap Manis