Sometimes, but only sometimes mind you, a meal just comes together completely unplanned and turns out better you’d expected.

Last night was the end of a very long week and I’d planned to phone out for pizza to be honest. But, after a quick route forage through the fridge, freezer and cupboard (much to Helen’s despair – the kitchen was immaculately tidy until then) I came across these ingredients and the “pork and bean chilli” was ‘on’.

I had some minced pork in the freezer and chorizo, which to be honest I always seem to have, in the fridge. I added a lot of chilli to this though as I had quite a few to use up that were beginning to look a little long in the tooth. I’m not one of those pretentious guys who insist on sweating and wincing their way through a meal if it involves chilli as some form of ‘test’, but occaisionally I’m in the mood!

I used a carton of pasata for speed along with chipotle sauce and some sweet smoked paprika for a rich smoky background. I realised after these are most of the flavours in pulled pork – maybe that was the secret….

300g pork mince
100g chorizo. Skinned, halved and thinly sliced.
1 garlic clove
2 green chillis, sliced thinly – seeds and all plus extra to serve.
1 heaped tsp sweet smoked paprika
1tsp cumin, ground
1 tbsp brown sugar
1 tbsp chipotle sauce
1 onion, halved and thinly sliced.
1 can mixed beans, drained and rinsed
1 can pasata (400g)
Salt.

In a large pan, simply fry off the garlic, onions and chilli and continue until the onions have softened. Add the pork and chorizo and brown nicely

Next put in the paprika, cumin, and beans and stir well.

Cover with the pasata, a little water,  the sugar and chipotle sauce and simmer for a few minutes with the lid off.

Serve with rice and extra sliced chilli ( 😉 )