Quick Chorizo Chilli Con Carne

a) Meanwhile, heat a large frying pan on high heat (no oil).

b) Once hot, add the chorizo and beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. 

b) Drain and rinse the black beans in a sieve.

a) Add the sliced pepper to the mince, then stir and cook for 2 mins.

b) Stir in the Mexican style spice mix, chopped tomatoes and beef stock paste. 

c) Add the black beans and water for the sauce (see pantry for amount) and bring to the boil.

d) Lower the heat to medium and simmer, stirring occasionally, until the sauce has thickened, 8-10 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, grate the cheese.