Recipe: Nigella's Quick Chilli

This Chilli con Carne recipe rocks! I have made this so many times the page in the Nigella Express is badly stained. Nigella suggests serving this with coriander, sour cream and grated cheese. I serve it also with roasted tortilla chips.
NB: If you are making this as/for a gluten freester, the things you need to check the gf status of are the chorizo, pasta sauce and sweet chilli sauce.

http://ironchefshellie.com/2011/05/07/quick-chilli/

Oh, and believe Nigella when she says use a heavy based pan/pot, I winged it last time and ended up scrubbing the pot for about half an hour :S
This photo is from the blogger Iron Chef Shellie :)


Quick Chilli

• 150 g chorizo sausage (not the salami sort), halved lengthways and cut into 5mm half moons
• 500 g beef, minced
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• 3 cardamon pods, bruised
• 1 x 500g jar good quality tomato and chunky vegetable pasta sauce
• 1 x 390 g can mixed beans
• 60 mL sweet chilli sauce
• ¼ - ½ tsp chilli flakes

1. 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
2. Add the mince and cook for ~ 5 mins, breaking it up with a wooden spoon to help it brown
3. Stir in the spices and then add the tomato-vegetable pasta sauce, beans, chilli sauce and flakes.
4. Bring to the boil and then turn down the heat and simmer for 20 minutes
5. Eat with rice or just as it is - I add sour cream, coriander, grated cheese and tortilla chips.