- Olive oil
- 2 large onions (chopped)
- 1 tablespoon brown sugar
- 3 cloves garlic (crushed)
- 1 teaspoon chili powder, paprika and cumin
- 1 chorizo sausage (sliced)
- 1 kg coarsely ground mince
- 150ml red wine
- 800 grams crushed tomatoes
- 3 tablespoons tomato concentrate
- 1 tablespoon Worcestershire sauce
- 800 grams kidney beans (drained, rinsed)
- 1 ½ teaspoons salt
- Put 2 tablespoons oil in a large casserole over a medium heat and add the onions
- Cook gently for 10 minutes until golden
- Add sugar, cook for 2-3 minutes
- Stir in the garlic, then the chili powder, paprika and cumin
- Increase heat to high and add the chorizo, stir for about a minute then add the meat in small lumps
- fry meat till it loses pinkness, add wine, wait a minute then stir in tomatoes, tomato concentrate and Worcestershire sauce.
- Finally, add the beans and salt.
- Bring to a gentle boil, cover with a lid and then cook for 1 ½ hours at 170 degrees.