suppose this is more Tex-Mex than just Mex, but none the worse for that. Besides, there is a reason that old-fashioned cookbooks devoted so much energy to ground meat: It makes for simple, speedy supper.
Luckily, there is a lot more going for this than efficiency. It just hits the spot when you want something comforting but not bland: It soothes but its sprightly.
If you've got a rice cooker - and I make no secret of my dependence here - then you put your rice on to steam before you make the chili and a substantial supper is mere minutes away, which is just the way a substantial supper should be.
INGREDIENTS: * 5 oz chorizo sausage (not the hard salami sort of sausage), halved lengthwise and cut into ¼ - inch half-moons * 1 lb ground beef * ½ teaspoon ground cumin * ½ teaspoon ground coriander * ½ teaspoon ground cinnamon * 3 cardamom pods, bruised * 2 cups good-quality tomato and chunky vegetable sauce for pasta * 1 14-oz can mixed spicy beans * ¼ cup sweet chile sauce * ¼ teaspoon chile flakes, optional, or if your canned beans are not spicy * Put the sliced chorizo into a hot pan and cook over medium heat until the sausage crisps a little and gives up its orange-red oil.
PREPARATION: * Add the ground beef and cook for about 5 minutes, breaking it up with a wooden fork to help it brown. * Stir in the spices and then ad the tomato-vegetable pasta sauce, beans, and chile sauce. Also add the chile flakes if you need more heat. * Bring to a boil, then turn down the heat and simmer for 20 minutes and eat with rice or just as it is. If you're not adding any rice, you might consider dolloping with a blob of sour cream and sprinkling some grated cheese and chopped cilantro. I cant think of any way of eating this that isn't good.
Serves 4
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