Chilli con carne with chorizo

Chilli con carne with chorizo

Chorizo gives this medium-heat dish a special twist. Add more or use less chilli powder to adjust the heat.

By , 21 September 2015
Chilli con carne with chorizo
  • Ready in: 75 mins
  • Serves: 6
  • Price: £1.48 per serving
Nutritional Info
Each 459g serving contains
  • Fat 24.6
  • Sat Fat 7.9
  • Sugar 12.5
  • Salt 2
  • Cals 498
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 454kJ/108kcal.
  • 1 large onion, chopped
  • 2 tbsp sunflower oil
  • 1 garlic clove, finely chopped
  • 700g Asda Butcher’s Selection Lean Beef Mince
  • 3-4 level tsp Asda Chilli Powder (hot or mild)
  • 1 level tsp ground cumin
  • 400g can chopped tomatoes
  • 1 beef stock cube, dissolved in 300ml hot water
  • 3 tbsp tomato purée
  • Half of a 225g Asda Extra Special Chorizo (sausage)
  • 2 tbsp Asda Sweet Chilli Sauce
  • 2 red peppers, de-seeded and cut into small pieces
  • 2 x 400g cans Asda Red Kidney Beans, drained and rinsed
  • 1 level tbsp cornflour and crusty bread, to serve
  • In a large saucepan, fry the onion in the oil over a medium heat until soft. Add the garlic and cook for 1 minute. Add the mince and cook until it browns, stirring to break up any clumps.

  • Stir in the chilli powder and cumin, then add the tomatoes, stock and tomato purée. Cover with a lid and simmer gently for 45 minutes, stirring often

  • Meanwhile, peel the skin off the outside of the chorizo and discard, then cut it into small cubes. Cook in a non-stick frying pan over a medium heat for 3-5 minutes until the fat starts to run out.

  • Add the chorizo and fat in the pan to the mince, then add the sweet chilli sauce, pepper and kidney beans. Simmer for another 10 minutes.

  • Mix the cornflour with 2 tbsp cold water, stir in and cook until simmering again.