Soup Monday – Nigella’s Quick Chilli Con Carne with Chorizo

It’s certainly getting cooler out there and I feel like the inevitable winter-cold is trying to get a hold of me! Nothing better to fight it off than with hot, spicy food! I love chilli con carne and have often made it at house parties to feed the crowds.

I recently stumbled across Nigella’s version and really, really love it as it has chorizo in it. The spicy sausage adds another layer of flavour and depth to it. The original recipe also called for sweet chilli sauce and pasta sauce, I’m not a big fan of either so I just left them out and added some tinned tomatoes and beef stock instead. I don’t think I’ll ever try another chilli con carne recipe ever again, this one is just super comforting and deliciously spicy! 

According to L it’s the best chilli he has ever had, so another dish going on our “soon-to-be-made-again”-list.

Quick Chilli Con Carne
(Printable recipe)
200g hot chorizo sausage, halved lengthways and cut into 5mm half moons
500g beef mince
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
2 cardamon pods, bruised
400g tin diced tomatoes
250ml beef stock
1 x 390 g can red beans
1 tsp hot chilli flakes

Put the sliced chorizo into a hot, heavy based pan and cook over a medium heat until the sausage crisps and gives up its orange-red oil. Add the mince and cook for about 5 mins, breaking it up with a wooden spoon to help it brown. Stir in the spices and then add the diced tomatoes, beans, stock and flakes. Bring to the boil and then turn down the heat and simmer for 20 minutes.
Serve with rice or torilla chips, sour cream, coriander and cheese (optional).
Adapted from Nigella Express
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