Fiery Tex-Mex Pork Mince Chilli

Heat the oil in a large frying pan or sauté pan over a medium heat. Add the onion and cook for 8-10 minutes, stirring often, until soft and lightly golden at the edges.

Add the garlic and cook for 1 minute, then add the pork mince. Turn the heat up slightly and brown the mince hard for 6-8 minutes, breaking it up and letting it catch a little colour.

Stir in the cumin, smoked paprika, oregano or mixed herbs, chilli powder or flakes, salt and black pepper. Cook for 30 seconds so the spices coat the mince.

Add the tomato purée, if using, and cook for 1-2 minutes until it darkens slightly and starts to stick to the base of the pan.

Stir in the tinned tomatoes, mild chilli sauce and 100ml water or stock, scraping the base of the pan to lift all the flavour.

Simmer uncovered for 20-30 minutes, stirring occasionally, until the sauce is thick, dark and glossy. Add a splash more water or stock if it thickens before the mince is fully tender.

Stir in kidney beans, black beans or sweetcorn for the final 10 minutes if using. If adding frozen peas or spinach instead, stir them in for the final 3-5 minutes.

Taste and adjust with more chilli sauce, hot sauce, salt, pepper or a squeeze of lime or lemon juice. Serve over rice, in wraps, on jacket potatoes, with pasta, or spooned over tortilla chips with cheese.