Spicy chilli con carne (lactose free)

Ingredients

• 450 g Pork mince
• 400 g Canned kidney beans, drained
• 400 g Canned tomatoes
• 1 pcs Red bell pepper, diced
• 100 g Sweet corn, canned
• 2 tbsp Tomato paste
• 1 pcs Red onion, chopped
• 3 clove Garlic, minced
• 150 ml Red wine
• 2 1/2 tbsp Sour cream, lactose free
• 1 tbsp Canola oil
• 1/2 tbsp Hot chili powder
• 1/2 tbsp Sweet red paprika powder
• 1 tsp Cane sugar
• 1 tsp Cumin, ground
• 1 tsp Dried marjoram
• 2 pinch Salt
• 2 pinch Allspice, ground

Method

1. Pour the oil in a pan over medium heat and let it heat for around 2 minutes. Add the onions and cook until translucent for around 5 minutes. Stir in the garlic, hot chilli powder, paprika, cumin, and red pepper, stirring frequently then let the mixture cook for 5 more minutes.
2. Turn up the heat and add the minced pork. Use a spatula to break it up and keep stirring to avoid lumps from forming. Continue cooking until all the juices evaporate and the mince is well-browned with no pink bits.
3. Now, add the red wine, and cook until alcohol evaporates.
4. Add tomatoes, marjoram, and sugar to the mince mixture as you stir. Follow by adding the tomato paste then season with salt and pepper.
5. Once the minced mixture starts boiling, reduce the heat and let it simmer with the lid for 40 minutes. Stir occasionally to ensure the sauce doesn’t stick to the bottom.
6. Wash the kidney beans and add them to the pot. Add a bit of water if the sauce is too thick and bring the pot to a boil and let it cook without the lid for around 20 minutes on reduced heat.
7. Taste to ensure your chilli is well seasoned. Turn off the heat and let it stand for 15 minutes to allow all the flavours to come together.
8. Serve with fajitas and a dollop of sour cream (optional).