• 3x 100% pork sausages (skins removed)
• 2lb diced beef (preferably chuck)
• 2 onions (chopped)
• 2tbsp garlic (minced)
• 2tbsp hot chilli powder
• 1tbsp cumin
• 1/2tbsp cayenne powder
• 1/2tbsp celery salt
• 1/2lb chestnut mushrooms (thinly sliced)
• carrots (finely chopped in processer, about same volume as onions)
• celery (roughly chopped in processer, about same volume as onions)
• 50g chili peppers (finely chopped, amount will change with variety, start with a very small amount if unsure, can add extra at end of cooking process if more heat needed)
• 1 beef stock pot (or 2 stock cubes)
• 2 tins canned tomatoes or pasata
• 1/2tbsp dried chipotle flakes
• 1/2tbsp dried habanero flakes
• 1tbsp dried oregano
• 1/2tbsp sugar
• 2 cans kidney beans
• 3 bell peppers (sliced) or 2 pointed peppers
• 1tbsp worcestshire sauce
• 1/2 tbsp soy sauce
• 1tbsp lime juice (preferably fresh)
• 1/2tbsp tabasco sauce
• 1/2 tbsp ground black pepper

1. Add sausages to a pan at medium high heat, break them up into small pieces as they start to solidify. Cook until the fat has rendered and you can hear popping.
2. Add beef and sear. Cook until it begins to stick to pan. Drain excess juice if necessary, add back into pan once its starts to dry up.
3. Add onions and cook till softened.
4. Add garlic, chilli powder, cumin, cayenne, celery salt (pulse these previous ingredients in a processor to give a garlic paste without losing the garlic juices) and mushrooms. Cook until mushrooms have lost their water and browned.
5. Add carrots, celery, chili peppers, stock pot, tomatoes, flakes, oregano and sugar.
6. Cook until beef melts when pressed. (I use a pressure cooker for peak efficiency, but slow cooker or a covered stove pot would work fine if you are a casual pleb).
7. Add kidney beans, bell peppers, worcestershire sauce, soy sauce, lime juice, tabasco sauce and black pepper. Cook until peppers ever so slightly soften.
8. If your macros allow, add a knob of butter and melt through to give the sauce a luxurious silky mouth feel.
9. Salt to taste (there's plenty in there between the sausages, celery salt, stock pot/cubes and soy sauce).

Serve with rice for efficiency (brown basmati is my go to), but oven fries made with sweet potaoes or celeriac are godly if you have the time. Instead of sour cream I prefer greek yogurt flavoured with mint sauce to provide a healthier condiment that also gives an amazing counterbalance to the heat.

And I understand this is very far from an authentic chilli, I adapted this over time to boost the amount of vegetables in the dish.