Name: Nigella Quick Chilli
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 150g chorizo sausage, sliced into half-moons; 500g lean minced beef; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 3 cardamom pods, bruised; 1 x 400g jar tomato and chunky vegetable pasta sauce; 1 x 390g can mixed beans in spicy tomato sauce; 3 tbsp sweet chilli sauce; Dried chilli flakes to taste (optional)

This hearty Nigella Quick Chilli is made with spicy chorizo sausage, lean minced beef, fragrant ground cumin, chunky tomato sauce, and sweet chilli sauce. The result is a rich and smoky chili with a perfect balance of savory and sweet flavors, making it an ideal main course. It’s perfect for a speedy weeknight dinner, especially on a cool autumn evening, and serves about 4 people.

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Nigella Quick Chilli Ingredients

150g chorizo sausage, cut into 5mm half-moons
500g lean minced beef (no more than 10% fat)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
3 cardamom pods, bruised
1 x 400g jar of tomato and chunky vegetable pasta sauce
1 x 390g can mixed beans in spicy tomato sauce
3 tablespoons sweet chilli sauce
A pinch or two of dried chilli flakes (optional)

How To Make Nigella Quick Chilli

Cook the chorizo. Place the sliced chorizo into a hot, heavy-based pan over medium heat. Cook until the sausage crisps slightly and releases its flavorful orange-red oil. Remove the cooked chorizo with a slotted spoon and set it aside.
Brown the mince. In the same pan with the chorizo oil, add the minced beef. Cook for about 10 minutes, breaking it up with a wooden spoon, until it is nicely browned all over.
Add spices and sauces. Stir the ground cumin, coriander, cinnamon, and bruised cardamom pods into the browned mince. Cook for 30 seconds until fragrant. Pour in the pasta sauce and the sweet chilli sauce.
Simmer the chilli. Add the can of mixed beans along with their spicy sauce. Stir everything together and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld.
Finish and season. Stir the cooked chorizo back into the chilli and cook for one more minute to heat it through. Taste the chilli and add a pinch of dried chilli flakes if you’d like more heat. Remember to remove the cardamom pods before serving.

Recipe Tips

Crisp the Chorizo First: Cooking the chorizo at the start is a key step. It renders out the paprika-infused fat, which then becomes the delicious, flavorful base for cooking the rest of the ingredients.
Bruise the Cardamom: Gently bashing the cardamom pods with the back of a knife before adding them to the pan cracks them open. This helps release their unique, aromatic oils into the chilli for a more complex flavor.
Use Jarred Pasta Sauce: This is the “quick” secret! Using a good quality chunky vegetable pasta sauce saves you from having to chop lots of vegetables and adds instant depth and flavor.
Let It Simmer: Don’t rush the 20-minute simmer. This time is essential for the spices to blend, the sauce to thicken, and all the different components to come together into a rich, cohesive dish.

What To Serve Quick Chilli

This quick chilli is wonderfully versatile. Serve it over a bed of fluffy white or brown rice for a classic meal. Top it with a dollop of cool sour cream or Greek yogurt, a sprinkle of sharp cheddar cheese, and some fresh coriander. It’s also delicious with tortilla chips for scooping, a side of creamy avocado, or a piece of warm cornbread.

How To Store Quick Chilli Leftovers

Refrigerate: Once the chilli has cooled to room temperature, store it in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen and be even better the next day.
Freeze: This chilli freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nigella Quick Chilli Nutrition Facts

Calories: 535 kcal
Total Fat: 30g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 950mg
Total Carbohydrate: 32g
Dietary Fiber: 8g
Sugars: 18g
Protein: 35g

Frequently Asked Questions

What if I can’t find chorizo? If you can’t find chorizo, you can use a different smoked sausage like andouille. To replicate the flavor, add about a teaspoon of smoked paprika to the pan along with the other spices.
Can I use different kinds of beans? Absolutely. If you can’t find a can of mixed beans in spicy sauce, a can of kidney beans, black beans, or pinto beans (drained and rinsed) will work perfectly. Just be sure to taste and add extra chilli flakes if needed.
Can I make this chilli in a slow cooker? Yes. Complete steps 1 and 2 (cooking the chorizo and browning the mince) in a pan on the stovetop. Then, transfer the meats and all other ingredients to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.
Is this recipe very spicy? The spiciness level is moderate and depends on your chorizo and canned beans. You have full control with the optional chilli flakes. Add a small pinch, taste, and then add more if you prefer more heat.

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