Chipotle BBQ Bacon and Bean Chilli Jacky-P

Meanwhile, drain and rinse the red kidney beans in a sieve.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until browned, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Once browned, turn the heat down to medium and add the passata, chipotle paste (add less if you'd prefer things milder), veg stock paste, red kidney beans, sugar and water for the sauce (see pantry for both amounts). Stir to combine. 

Bring the chilli to the boil, then lower the heat.

Pop a lid on the pan (or cover with foil) and simmer until thickened, 7-9 mins. 

While the chilli cooks, in a medium bowl, combine the coleslaw mix and burger sauce. Season with salt and pepper, then set aside. 

Grate the Cheddar cheese.

Once the chilli has thickened, remove from the heat and stir through the BBQ sauce. Season with salt and pepper, then set aside with the lid on to keep warm. 

Reheat the chilli a few mins before the jacky-Ps are ready (if needed).