Place a cast-iron casserole pan on the BBQ (if you’re using a hob instead place the pan on a medium-high heat) and add a good drizzle of oil to the pan. When it’s heated, fry the plant-based mince for 8-10 mins and set aside.
Finely chop the onions and fry for about 5 mins in the pan, or until soft. Meanwhile, finely chop the cilantro, chilli and garlic. Add it all to the pan to fry for a further 2 minutes, then add all the spices, turn up whatever tune you’re listening to, and mix everything together.
Add the cooked mince and give it a good stir. Then add the chopped tomatoes and a splash of soy sauce if you have it (to add umami) and stir. Cover the pan and allow to simmer for 20 mins – 1 hour (chili is best cooked low and slow), stirring occasionally and adding a bit more water if it’s drying out too quickly.
Whilst the chili is cooking, place the sausages on the grill and allow to cook for 8-10 mins, placing the BBQ lid down and turning occasionally to allow for a good char.
Place the cooked sausages in the buns. Season the chilli to taste and cover the sausages. Sprinkle cheese and extra cilantro or try a dollop of soured cream. Play Johnny Cash’s ‘Ring of Fire’ and enjoy your fine creation.