Quick Chilli - Nigella Lawson

Quick Chilli recipe by Nigella Lawson is most certainly very quick and easy, no chopping or weighing involved!

We love the addition of chorizo in this recipe from her book Nigella Express.

Quick Chilli Nigella Lawson
Top Tips!

Unless you're making this for kids, or you really don't like very much spice at all, you will need to liven it up because, in my opinion, it is way too bland as it is. See my note below.

Chorizo: Don't forget to remove the skin from the Chorizo ring, it's not good to eat it. Most Spanish chorizo rings have skin that is actually indigestible so be sure to read the packaging.

For goodness sake, add some more Spice!
I added 1 tablespoon of chilli flakes, 2 tsp of cumin and coriander plus 1tsp Pimentón de la Vera which you can buy in Sainsbury's or over at Amazon.

Tin of Pimentón de la Vera

Mixed Beans:
Tinned mixed beans are widely available here in the UK but I find the best ones are in Tesco's or Sainsbury's, although the sauce is very mild.

Tesco tinned mixed bean in spicy tomato sauce

Chunky Vegetable Pasta Sauce:
The recipe also requires a jar of your favourite chunky vegetable pasta sauce and again this one from Tesco is cheap and cheerful, and just the very thing.

Jar of Tesco Chunky Veg Pasta Sauce

Although the mixed beans I used were in a spicy sauce I still added chilli flakes. Once you've gathered the ingredients together, you'll find this is such a simple recipe.

Chorizo, sweet chilli sauce, ground coriander, cumin, cinnamon and cardamon pods.

Chorizo Spices and Sweet Chilli Sauce

Put the sliced chorizo into a hot, heavy-based pan and cook over medium heat until the sausage crisps a little and gives up its lovely orange-red oil.

Now remove the chorizo and set aside, but don't bother to clean the pan. Add the mince and cook for about 10 minutes, breaking it up with a wooden spoon, and cook till it browns.

Once the mince has browned, stir in the spices. Now add the chunky vegetable pasta sauce along with the sweet chilli sauce. Add the can of beans and their spicy sauce. If you use beans in water be sure to drain them well. Bring to the boil and then turn down the heat and simmer for 20 or so minutes.

When it's nice and hot, add back in the chorizo and cook for a minute more to heat the chorizo through. Have a taste and add the chilli flakes if you need more heat or if you've managed only to find canned beans in water.

If you can spy them try to remove those cardamoms, they taste quite horrid if bitten in to, a bit like eating a flower, not that I ever have, I'm just saying!

Nigella adds the chorizo back in much earlier on in the recipe but I think it tends to go a funny colour so I add mine back at this stage. Once you're happy with the seasoning and amount of spice, that's it, it's done. Serve the chilli with rice and a nice side salad, or whatever else you fancy.

Quick Chilli

Any leftovers from this recipe can be frozen for a very quick and easy dinner another day. Or, how about turning leftovers into my Easy Cheesy Chilli Pasta Bake 😋

nigella,lawson,quick,chilli,recipe
main,dinner
English
Yield: 4
Author:
Quick Chilli

Quick Chilli

This Quick Chilli recipe by Nigella Lawson is most certainly quick, and so very easy to make, no chopping or messing about.
prep time: 5 Mcook time: 30 Mtotal time: 35 M

ingredients:

  • 150g chorizo sausage - cut into 5 mm slices then each slice halved to make half-moons
  • 500g minced beef - nice and lean with no more than 10% fat
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 3 cardamom pods - bruised by bashing gently with the back of a knife
  • 1 x 400g jar of your favourite tomato and chunky vegetable sauce for pasta
  • 1 x 390g can mixed beans in spicy tomato sauce
  • 3 tablespoons sweet chilli sauce
  • a pinch or two dried chilli flakes (optional) or if your canned beans are not spicy

instructions:

How to cook Quick Chilli

  1. Put the sliced chorizo into a hot, heavy-based pan and cook over medium heat until the sausage crisps a little and gives up its orange-red oil.
  2. Now remove the chorizo and set aside - but don't bother to clean the pan.
  3. Add the mince and cook for about 10 minutes, breaking it up with a wooden spoon, and cook till it browns.
  4. Once the mince has browned, stir in the spices. Now add the chunky vegetable pasta sauce along with the sweet chilli sauce. 
  5. Add the can of beans and their spicy sauce. If you use beans in water be sure to drain them well.
  6. Bring to the boil and then turn down the heat and simmer for 20 or so minutes.
  7. When it's nice and hot, add back in the chorizo and cook for a minute more to heat the chorizo through. 
  8. Now have a taste and add the chilli flakes if you need more heat or if you've managed only to find canned beans in water.
  9. Don't forget to remove those cardamoms, they taste quite horrid if bitten in to, a bit like eating a flower, not that I ever have! 
  10. Nigella adds the chorizo back in much earlier on in the recipe but I think it tends to go a funny colour so I add mine back at this stage.
  11. Serve the chilli with rice and a nice side salad, or whatever else you fancy.

NOTES:

Unless you're making this for kids, or you really don't like very much spice at all, you will need to liven it up because, in my opinion, it's way too bland as it is. Even though my beans were in a spicy sauce, I found I still needed to add 1 tablespoon of chilli flakes, 2 tsp of cumin and coriander plus 1tsp Pimentón de la Vera (hot smoked paprika).
Created using The Recipes Generator

10 comments

  1. Jan, that looks really good. We love chili and eat it nearly year round. This sounds a bit sweeter than I usually make, but I bet it is good!

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  2. I have that book and need to use it more!!! Your tasty looking photo has convinced me of that!

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  3. That's one book I haven't got, after seeing this I might have to order it!
    Great photo Jan!

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  4. That looks one mighty good chili Jan.

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  5. That looks so tasty! I really like the sound of using chorizo sausage to make chili. The cinnamon, cardamom and sweet chili sauce also sound really good!

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  6. Friday night food... and guess what? It is Friday. I am taking the ground beef out the freezer right now.

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  7. That sounds interesting and looks really good. I'd never tried chorizo in chili, but now I wonder why I never have. Sounds delicious

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  8. Oh i've made this twice already! it's absolutely Gorgeous! God Bless Nigella!

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  9. Chorizo? Wow - that's what I've been missing in my chilli. Everything tastes better with chorizo.

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  10. I've made this recipe a couple of times and it is an excellent recipe, I completely confused one person who couldn't believe you could make a good chili without onions and garlic. Thanks for posting.

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I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan