Nagi's Texas chilli

Ingredients

1. 200g pork sausages
2. 2 tbsp vegetable oil
3. 3 garlic cloves, crushed
4. 1 large brown onion, finely chopped
5. 500g lean beef mince
6. 2 large beef stock cubes, crumbled
7. 500ml tomato passata
8. 1/4 cup tomato paste
9. 2 tsp sugar
10. 1 tbsp dried oregano
11. 1 tbsp smoked paprika
12. 2 tsp ground cumin
13. 1 tsp garlic powder
14. 1 tsp onion powder
15. 1 to 2 tsp cayenne pepper
16. 2 x 420g cans red kidney beans, drained
17. 2/3 cup sour cream, to serve
18. 2/3 cup grated cheddar, to serve
19. Fresh coriander leaves, to serve
20. 8 warmed tortillas, to serve
21. Coleslaw
22. 400g bag coleslaw mix
23. 1 tbsp apple cider vinegar
24. 2 tbsp whole-egg mayonnaise
25. 1/4 cup sour cream
26. 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.