To make the chilli
Place a large heavy bottomed frying pan on a medium heat and add the sliced chorizo.
When the chorizo is browned and slightly crisp add the mince to the pan. Fry until the mince is evenly browned then add the spices to the pan. Stir well so they are mixed through all the mince and fry for a couple more minutes.
Next add the kidney beans, sweet chilli sauce, tinned tomatoes and chilli flakes. Mix well and bring to the boil. Reduce the heat and simmer for 20 minutes.
Top with the chopped parsley and soured cream with the salsa, guacamole and nachos on the side.
For the guacamole
Use a large knife chop the tomatoes until the are a fine pulp, tip them into a large bowl. Halve and stone the avocados (saving one of the stones), use a spoon to scoop out the flesh into the bowl with the tomato.
Add all the other ingredients to the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If you are not serving the guacamole straight away place the reserved stone on top, cover with clingfilm and chill.
Sprinkle with the chopped coriander just before serving.
For the salsa
Finely chop the onions and tomatoes and place in a large bowl. Toss together with the sugar, coriander, parsley, lime juice and vinegar. Season well and serve.
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