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Nigella Lawson Chilli Con Carne With Chorizo Recipe

Nigella Lawson Chilli Con Carne With Chorizo
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This version of chilli con carne combines minced beef with spicy chorizo, slow-cooked in tomatoes, spices, and aromatics. The chorizo releases its oils as it cooks, enriching the sauce and adding smoky warmth without overpowering the dish. The result is a chilli that’s robust, balanced, and layered with flavour.

Ingredients

Scale

  • 500 g beef mince

  • 150 g chorizo, diced

  • 1 large onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 red chilli, finely chopped (optional)

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp ground coriander

  • 1 tbsp tomato purée

  • 2 × 400 g tins chopped tomatoes

  • 1 × 400 g tin kidney beans, drained and rinsed

  • 1 tbsp olive oil

  • Salt and black pepper, to taste

  • Fresh coriander (optional, to finish)

Instructions

  • Cook the chorizo first – Heat oil in a large pan and fry chorizo until it releases its oils and turns lightly crisp.

  • Soften the base – Add onion to the chorizo oil and cook gently until soft and translucent.

  • Add aromatics – Stir in garlic and fresh chilli, cooking briefly until fragrant.

  • Brown the beef – Add mince and cook until fully browned, breaking it up with a spoon.

  • Build flavour – Stir in spices and tomato purée, cooking for a minute to deepen flavour.

  • Add tomatoes – Pour in chopped tomatoes and bring to a gentle simmer.

  • Simmer slowly – Cook uncovered for 30–40 minutes, stirring occasionally.

  • Finish with beans – Add kidney beans and cook for a further 10 minutes.

  • Season and rest – Adjust seasoning and allow the chilli to rest briefly before serving.

Find it online: https://chefnigellarecipes.uk/nigella-lawson-chilli-con-carne-with-chorizo/