Winter chilli con carne casserole

Ingredients

1 Tbsp	Extra virgin olive oil
2 cups	Dried red kidney beans (Main)
2 medium	Onions, peeled, chopped
3 cloves	Garlic, peeled, chopped
200 g	Chorizo sausages (Main)
150 g	Streaky bacon, chopped
500 g	Beef mince (Main)
2 Tbsp	Flour
1 Tbsp	Ground coriander
2 Tbsp	Ground cumin
½ tsp	Cayenne pepper
1 tsp	Salt
6 cups	Beef stock
2 cups	Tomato passata (Main)
3 Tbsp	Tomato paste
2 Tbsp	Chopped flat-leaf parsley
2 Tbsp	Marjoram leaves, or oregano, chopped
1 Tbsp	Dried basil
½ tsp	Smoked paprika
1 cup	Sour cream
1 bunch	Fresh coriander

Directions

1. Place kidney beans in a large bowl or pot, cover with cold water and allow to stand overnight.
2. In a large stove-top casserole pot heat olive oil over medium heat. Sauté onion and garlic until soft, roughly 6 minutes. Add chorizo and bacon and cook a further 4-5 minutes. Add mince and cook until browned whilst stirring to break apart. Sprinkle in flour and stir to combine.
3. Drain beans, discarding the water. Add beans to casserole with all remaining ingredients except sour cream and fresh coriander. Bring to the boil then cover and reduce heat to a gentle simmer for 1½ hours.
4. Taste and adjust seasoning to your liking. Serve chilli con carne with sour cream and coriander.

See more of Simon's slow cook recipes

• Kiwi lamb curry
• Slow-cooked Asian-style oxtail