Serve this chili with cornbread and a tossed green salad.
2 chorizo sausages, cut into fat coins and halved
1 lb. ground beef
1/2 tsp. unsweetened cocoa powder
1 tsp. dried oregano
1 tbs. tomato paste
1 x 14oz. can chopped tomatoes
1/2 cup water, to rinse out the tomato can
2 tsp. Worcestershire sauce
1 x 15oz. can kidney beans, drained and rinsed
8 oz. fresh mozzarella
handful of cilantro, leaves chopped
Heat a heavy-based saucepan that comes with a lid and add the chorizo. Cook just long enough for the juices to start running, then stir in the ground beef, breaking it up with a wooden spoon. When the beef has cooked, add the cocoa powder, oregano and tomato paste. Give it a good stir, then add the tomatoes, water, Worcestershire sauce and beans.
Cover, reduce the heat to low and simmer for 20 minutes. Remove the lid and bubble until thickened. Remove from the heat and stir in the cheese. Serve sprinkled with cilantro.
Serves 6
Cooking with Nigella 