You’ll Need
For the Campfire Pots
200g cooking chorizo, diced
2 x 400g tins baked beans
1 small red pepper, diced
1 small onion, finely diced
2 cloves garlic, crushed
2 tbsp smoky BBQ sauce
1 tbsp tomato purée
1 tsp smoked paprika
½ tsp chipotle chilli flakes
1 tsp Worcestershire sauce
1 tsp brown sugar
80g mature cheddar, grated
Freshly cracked black pepper
Optional but dangerous
Crispy bacon bits
Jalapeño slices
Crispy onions
Fresh parsley
Buttered cornbread
Method
Preheat your air fryer to 190°C.
Add the diced chorizo to a foil tray or heatproof dish and cook for 5–6 minutes, stirring once, until it begins
releasing its smoky oils.
Add the onion, red pepper and garlic, then cook for another 4 minutes until softened.
Stir in the baked beans, BBQ sauce, tomato purée, smoked paprika, chipotle chilli flakes, Worcestershire sauce,
brown sugar and black pepper.
Mix thoroughly until everything is evenly combined.
Air fry for 12–15 minutes, stirring halfway through, until bubbling and thickened.
Sprinkle the grated cheddar evenly over the top.
Return to the air fryer for 3–4 minutes until the cheese is melted, bubbling and lightly browned around the
edges.
Finish with crispy bacon, jalapeños, parsley or crispy onions if using.
Serve immediately with cornbread, grilled sausages, brisket, ribs or simply a big spoon.