![](admin/recipeuploads/1704364836.jpg)
Ingredients
- 200g pork sausages
- 2 tbsp vegetable oil
- 3 garlic cloves, crushed
- 1 large brown onion, finely chopped
- 500g lean beef mince
- 2 large beef stock cubes, crumbled
- 500ml tomato passata
- 1/4 cup tomato paste
- 2 tsp sugar
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 to 2 tsp cayenne pepper
- 2 x 420g cans red kidney beans, drained
- 2/3 cup sour cream, to serve
- 2/3 cup grated cheddar, to serve
- Fresh coriander leaves, to serve
- 8 warmed tortillas, to serve
- Coleslaw
- 400g bag coleslaw mix
- 1 tbsp apple cider vinegar
- 2 tbsp whole-egg mayonnaise
- 1/4 cup sour cream
- 2 tsp Dijon mustard
Description
-
Step 1
Squeeze sausage mince from casings. Discard casings. Heat oil in a large saucepan over high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until golden. Add sausage mince and beef mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned.
-
Step 2
Add 1 1/2 cups water, stock cubes, passata, tomato paste, sugar, oregano, paprika, cumin, garlic powder, onion powder and cayenne pepper. Season with salt and pepper. Stir well. Bring to a simmer. Reduce heat to medium. Simmer gently, stirring occasionally, for 45 minutes, adding extra water if liquid reduces too quickly (chilli should be thick but still saucy when ready). Stir in beans. Add more salt, pepper and cayenne pepper, to taste.
-
Step 3
Meanwhile, make Coleslaw. Place coleslaw mix in a large bowl. Season with salt and pepper. Drizzle with vinegar. Toss to combine. Set aside for 15 minutes. Drain excess liquid from mixture. Add mayonnaise, sour cream and mustard. Using your hands, mix the dressing through the coleslaw, scrunching the cabbage to soften. Top chilli with sour cream, cheese and coriander. Serve with coleslaw and warmed tortillas.