Cheesy Chilli

A big pot of cheesy chilli is what's needed on days like this. A day you spend at your sons new school learning stuff like how to use their portal, who their new teachers are and where the tuck shop is. A day when you discover that your son is going to go to a way cooler school than you ever did. A day when your son tells you that saying "way cooler" is not cool. 

Cheesy Chilli
adapted from Nigella Lawson's Kitchen
Serves 4

110g chorizo, cut into fat coins and halved
500g ground beef
1/2 teaspoon cocoa powder
1 teaspoon dried oregano

1 teaspoons chilli powder

1/4 teaspoon cayenne (or to taste)
1 tablespoon tomato paste, or 1 chilli in adobo sauce
1 x 400g can chopped tomatoes
2 teaspoons Worcestershire sauce
1 X 400g can pinto or kidney beans, drained and rinsed
150g  fresh mozzarella cheese balls, chopped
handful chopped fresh coriander, to serve

Put a cast-iron casserole or heavy-based pan (needs to have a lid) on the stove and heat over medium high, add the chorizo and cook it until an orange oil is released.

Add the ground beef, breaking it up with a wooden spoon. When the meat begins to lose its raw colour, sprinkle with cocoa, oregano and chilli powder  dollop in the tomato paste (I prefer to use chilli in adobo sauce),  and give a good stir before adding the canned tomatoes. Add the Worcestershire sauce and beans, then let it come to the boil. 

Turn the heat down, put the lid on, and simmer for 20 minutes.

Remove the lid, and let it come to the boil again, then turn off the heat and stir in the mozzarella. Stir and serve immediately. 

I served it with red chilli rice, avocado salsa, pickled sliced jalapenos and hot sauce.