The Lauren Mayberry Appreciation Society

I know Lauren would probably hate coming across these kinds of blogs. If you do, just stop Googling yourself and everything will be fine, promise lol.

BEEF & CHORIZO CHILLI by Lauren Mayberry


500g beef mince
100g diced chorizo
2 red onions
3 red chillis
500ml beef stock
400g kidney beans (rinsed)
400g chopped tomatoes
1 tablespoon tomato purée
1 teaspoon smoked paprika
2 teaspoons ground cumin
5 squares of dark chocolate
1 bottle of dark beer or stout
Handful of chopped coriander
1 tablespoon oil
Salt and pepper

1. Roughly chop the onions and red chillis. Add a little olive oil to a large pan and heat on the hob. Once the oil is hot, add half the mince. Brown the mince at a high temperature, breaking up any lumps as you go. Once it has browned, put aside in a bowl then add the rest of the meat to the pan and repeat the process.
2. Drain the excess liquid from the browned beef. (Don’t pour it down the sink because such behaviour on a continual basis might block up your pipes and you may have to pay £72 for an emergency plumber to come out over the Christmas period when the pipe gives up and there’s water fleeing all over your kitchen floor. Not that that happens to people. Just saying.)
3. Use the same pan you browned the meat in to fry up the other stuff. Add the onions and cook on a gentle heat for 2-3mins until they soften. Add the chorizo, chillis, paprika and cumin and cook for 2mins.
4. Re-add all of the browned beef to the pan then stir in the beef stock, kidney beans, chopped tomatoes and tomato purée. Gently simmer for at least 45 minutes. (The longer you cook it, the more tasty it gets. I would say a maximum of 2-3 hours. Not days or anything. That’s mental.)
5. Whilst it’s simmering, add in the dark chocolate. Season with salt and pepper to taste and slap it on a plate, putting the coriander on top for a fancy edge.
6. Serve with rice, tortillas or nachos with sour cream and guacamole. I didn’t make the guac. I bought it from Tesco. Whatever.

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