Cheesy Chilli

I made this chilli for the first time tonight from Nigella Lawson, "Kitchen". I decided not to add the cheese, as I figured there were enough calories in the dish. I did however put a spoonful of half fat creme fraiche on top, which was lovely. I realised when serving the chilli, that there isn't actually any chilli in it. Strange to call it a chilli, but there were so many flavours going on I didn't feel it needed it. If you like a really hot chilli, this isn't the recipe for you. Steve has this funny, sometimes annoying habit of needing to know the ingredients of the meal he is eating.  This is usually when he is really enjoying the meal. Tonight he couldn't believe how simple this was compared to the other chilli I have made recently, as I think he enjoyed it every bit as much. Tonight we had rice, but it would be great with nachos or jacket potatoes. 

Ingredients

Serves 4
110g chorizo, cut into fat coins and halved
500g beef mince
1/2 teaspoon cocoa powder
1 teaspoon dried oregano
15ml tablespoon tomato puree
400g can chopped tomatoes
125ml water, swilled from empty tomato can
2 teaspoons Worcestershire sauce
400g can kidney beans, drained and rinsed
250g fresh mozzarella, chopped
handful chopped fresh coriander (I didn't have any, so sprinkled on some spring onions)

Method

Put a cast-iron casserole or heavy-based pan (needs to have a lid) on the heat and add the chorizo, cooking just long enough for an orange oil to be released.
Add the mince, breaking it up with a wooden spoon. When the meat begins to lose its raw colour, sprinkle with cocoa and oregano, dollop in the puree and give a good stir before adding the canned tomatoes. Swill the empty can with 125ml water, and empty that into the pan, followed by the Worcestershire sauce and kidney beans, then let it come to the boil. Turn the heat down, put the lid on, and simmer for 20 minutes.  Remove the lid, and let it come to the boil again, then turn off the heat and stir in the mozzarella. Stir and serve immediately.