• 3 large rashers of bacon
• 8 slices of fresh chorizo
• 2 large carrots
• 1 courgette
• 600g of mince
• 2 tins tomatoes
• 1 tin sweetcorn
• 2 red peppers
• 2 medium onions
• Pack of chestnut mushrooms
• Tomato Purée
• Oregano
• Paprika
• Cumin
• Hot chilli powder
• Garlic
• Black pepper & Salt
• 4 red chillis (preferably bell, but I used 1 scotch bonnet, nice and fiery)
• Lea & perrins/tabasco/red wine/whatever your secret ingredient for these recipes is.

I advise doing all your chopping of vegetables in advance, the speed of this dish picks up quite quickly.

1. Start by cutting bacon & chorizo up into small, rough pieces, scissors are best.
2. Fry the bacon on low, before adding the chorizo.
3. About 20 seconds later, add a small glug of vegetable/olive oil, and cook slowly. The oil will turn an orangey red. After about 5-8 minutes, the bacon and chorizo will be cooked, remove from the pan with a slotted spoon, taking no oil.
4. Then, throw in chopped mushrooms, and toss the pan so they're well coated in oil. 2 minutes later, add the onion, and cook them on low, until the oil is all soaked up.
5. Remove them from pan. and place to one side.
6. Turn the heat up now, and break your mince up into the pan, before seasoning well with salt & pepper. I find this is a good time to add L&P, as it helps the meat to brown, and smells fantastic). Then, when it is half brown, add your crushed and chopped garlic.
7. Once your mince is browned (fnarr), drain the excess fat, and add both tins of tomatoes, sweetcorn, carrots, courgettes and chillis in, as well as the chorizo, bacon, mushrooms and onions.
8. Add tomato purée to thicken the sauce, then start adding your herbs & spices to flavour.
9. Turn the temperature back down, place the lid on, and allow to simmer for around 20 minutes, stirring regularly.

At this point, it is ready to serve. However, if you really want to let the flavours mature, I recommend placing in a slow cooker for 5 hours or more. As long as there is a decent amount of liquid in the cooker, you can have it on almost indefinitely, but I draw the line at 12 hours nowadays. If you've used red wine, I'd advise against more than 3 hours in the slow cooker, as it has a tendency to go a little bitter after that.

NOTE: As you have likely spotted, I didn't include any kidney beans with this, doesn't mean you can't. If you wish to change it round, remove the courgette, etc. then go for it. Completely customisable recipe, I just fancied sharing it. Also, do not, no matter how tempting it is, snack on the chorizo and bacon, they are vital for flavouring your sauce.