Tex-Mex Chili Con Carne

Preparation

Peel and dice the onion. Set aside.
1 large Red Onion
Peel and dice the garlic. Set aside.
3 Garlic Cloves
Slice the chorizo about ½cm thick, then cut each slice into quarters. Set aside.
150 grams Chorizo

Main Dish

Heat the oil in the frying pan.
2 tbsp Rice Bran Oil
Add the diced onion and garlic. Saute for 1-2 minutes, then transfer to a dish to set aside.
Add the beef steak mince to the frying pan and gently cook, breaking up the meat with a spoon, until sealed and browned and cooked through for about 5-7 minutes.
500 grams Beef Steak Mince
Turn the heat to its lowest setting.
Add the onion back to the frying pan. Then, add the remaining ingredients and combine well.
400 ml Canned Plum Tomatoes, 400 ml Canned Red Kidney Beans, 200 ml Red Wine, 50 grams Tomato Puree, 1 tsp Dried Oregano, ½-1 tsp Chili Powder, 2 tsp Smoked Paprika, 2 tsp Cocoa Powder, 1 pinch Himalayan Salt
Turn the heat up to a medium setting.
Cook and stir for about 5 minutes to bring the heat up.
Turn the heat to a simmering point and cook for 20-25 minutes, stirring occasionally, to allow the flavors to meld together.
Note: If you are serving boiled rice and garlic bread, now would be the time to start; follow the manufacturer's instructions.
Taste and adjust seasoning if needed. If the chili is too thick, add more wine to reach your desired consistency.
Serve the chili hot, topped with your favorite toppings.

Slow Cook

Brown the meat and sauté the aromatics before transferring everything to the slow cooker and cook according to the appliance's instructions.