RECIPE: HOW TO DO SMOKY SAUSAGE CHILLI

We’ve doubled the quantities of this sensational smoky sausage chilli so you can eat half now and freeze the other half for another meal.

RECIPE SMOKY SAUSAGE CHILLI

Oil for frying
4 carrots, chopped
4 celery sticks, chopped
4 garlic cloves, crushed
2 bay leaves
2 tsp ground cumin
2 tsp ground coriander
90g chipotle paste
12 free-range pork sausages, cut into chunks
3 x 400g cans chopped tomatoes
Steamed basmati rice, 1 sliced red chilli, fresh coriander leaves, soured cream, lime wedges and tortilla chips to serve
Flameproof lidded casserole

Heat a glug of oil in the casserole over a medium heat. Add the carrots, celery, garlic and bay leaves, then fry for 10 minutes until the vegetables are starting to soften. Add the cumin, coriander and chipotle paste, then cook for 2-3 minutes.
Add the sausages and fry for 5 minutes (there’s no need to fully brown them), then add the chopped tomatoes and 150ml water. Season with black pepper, then bring to a simmer, put the lid on and cook for 45 minutes until the sausages are cooked through and the sauce is flavoursome – if the sauce is a little too thick for your liking, add a splash of water.
Transfer a third of the chilli to a freezerproof container and allow to cool, then freeze (see box, top of page opposite). Serve the remaining chilli with steamed rice, fresh red chilli, fresh coriander leaves, lime wedges and tortilla chips if you like.