Chipotle Feijoada Chili

Method

1. Cut the onion and pepper into 1 cm pieces, the bacon into 1 cm strips and the chorizo into 5 mm half-moons. Soak a dried chipotle in hot water for 10 minutes and remove the seeds; a tinned one just needs chopping. Finely grate the orange zest (coloured part only) and squeeze the juice.

2. Put the bacon and chorizo in a 20 cm pot and cook over medium heat for 5 min, until the fat runs red and the bacon edges crisp.

   Add in this stepBacon 35 gChorizo 80 g

   medium heat

3. Turn up to medium-high heat, add the minced pork, break it up with a spatula and spread it out, then cook for 6 min. Don't stir too often: let it brown on the bottom of the pot for the best flavour.

   Add in this stepMinced pork 160 g

   medium-high heat

4. Turn down to medium heat, add the onion, pepper and garlic and cook for 5 min. When the onion is translucent, add the cumin, smoked paprika, oregano, tomato paste and chipotle and stir for 1 more minute until fragrant.

   Add in this stepOnion 100 gBell pepper 80 gGarlic cloves, minced 3Ground cumin 1 tspSmoked paprika 1 tspDried oregano ½ tspTomato paste 1½ tbspChipotle chilli (in adobo or dried) 1

   medium heat

5. Add the beans, stock, bay leaves and orange zest and juice. Bring to the boil, then turn down to low heat, set the lid ajar and simmer for 30 min. Mash a ladle of beans to thicken it, remove the bay leaves and season with salt and pepper. It is ready when a spoonful holds a mound instead of running off.

   Add in this stepCooked black beans (drained, if tinned) 240 gChicken stock 350 mlBay leaves 1Orange (zest and juice) ½Salt and pepper to taste

   low heat

6. Meanwhile, cut the tortillas into 1 cm strips and fry them in a small pan with the oil over medium heat for 4 min, stirring, until golden and crisp. Drain on kitchen paper and sprinkle with a little salt.

   Add in this stepCorn tortillas 2Vegetable oil (for the tortilla strips) 1½ tbspSalt and pepper to taste

   medium heat

7. Ladle the chili into bowls and top with diced avocado, sour cream, tortilla strips and coriander. Serve with lime wedges.

   Add in this stepAvocado 1Sour cream 3 tbspCoriander leaves (optional) to tasteLime ½