Beef & Chorizo Chilli With Lime

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Peel and finely slice the red onion[s]

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium-low heat

Once hot, add the sliced pepper and sliced onion with a generous pinch of salt, pepper and sugar and cook for 10 min, or until everything has softened

Meanwhile, add the basmati rice and 175ml [350ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, cut each tortilla into three so you are left with large tortilla shards 

Tip: stack them up before cutting to speed up the process!

Add the tortilla shards to a baking tray (or two!), drizzle with olive oil, season with a pinch of salt and put the tray in the oven for 10 min or until they're crispy

Tip: you may need to do this in batches! 

Boil a kettle 

Cut the mini chorizo sausages in half 

Dissolve the tomato paste in 350ml [700ml] boiled water - this is your tomato stock

Cut the lime[s] into wedges 

Once the pepper and onion have softened, transfer them to a plate and set aside

Return the pan to a high heat and once hot, add the chorizo and beef mince 

Cook for 4 min or until browned, breaking the mince up with a wooden spoon as you go

Once browned, return the pepper and onion to the pan with the smoked paprika and chipotle paste and cook for 1 min

Add the tomato stock to the pan with a generous pinch of salt  and pepper and cook, covered, for 4-5 min or until thickened to a chilli-like consistency 

Meanwhile, chop the coriander finely, including the stalks 

Grate the cheddar cheese 

Squeeze the juice of half the lime wedges into the cooked basmati rice and season with a pinch of salt - this is your lime rice