Pork Mince & Black Bean Chilli

Heat the olive oil in a large heavy-based pot over medium-high heat. Add the pork mince and cook, breaking it up with a wooden spoon, until well browned and any excess moisture has evaporated. Stir in the Cape Herb & Spice Taco Spice Meal Solution, Cape Herb & Spice Chipotle Chilli and Worcestershire sauce until the mince is evenly coated in the spices. Add the onion, red pepper and garlic, and cook for 6–8 minutes until softened.

Add the chopped tomatoes, black beans and stock, stirring well to combine. Bring to a gentle simmer, then reduce the heat to low and partially cover the pot. Cook for about 2 hours, stirring occasionally, until the chilli is thick, rich and deeply flavoured. Stir through the lime juice and season to taste with salt. Add a splash of water or stock if a looser consistency is preferred.

To Serve

Ladle the warm chilli into serving bowls and top with sour cream or plain yoghurt, avocado, grated cheddar, fresh coriander and sliced chillies, if using. Serve with lime wedges for squeezing over and nacho chips on the side for scooping.