Ultimate Loaded Beef and Chorizo Chilli Jacky P

Add the beef mince to the chorizo and continue to cook until browned, 5-6 mins. Use a spoon to break the mince up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).

Add the garlic and stir-fry for 1 min more, then stir in the passata, chipotle paste, beef stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 8-10 mins.

Meanwhile, cut the lime into wedges.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl.
Add a squeeze of lime juice and a pinch of salt and pepper. Mash the avocado with a fork and mix well.
Taste and add more salt, pepper and lime juice if needed, then set your guacamole aside.

Cut the tomatoes into 1cm chunks and pop into another bowl.
Drizzle over a little oil, squeeze in some lime juice and season with salt and pepper. Set the salsa aside.

Grate the cheese.
Once the chilli has thickened and the mince is cooked, season with salt and pepper and squeeze in a little lime juice. Taste and season again if needed.