This Nigella Cheesy Chilli is a rich and flavorful dish made with smoky chorizo, juicy minced beef, and a hint of cocoa for added depth. It’s topped with gooey mozzarella, making it perfect for family dinners or cozy nights. Serve it with fresh coriander for a pop of color and flavor!
Ingredients Needed:
- 110 grams chorizo (cut into fat coins and halved)
- 500 grams of minced beef
- ½ teaspoon cocoa powder
- 1 teaspoon dried oregano
- 1 x 15ml tablespoon sundried tomato paste or tomato puree
- 1 x 400 grams can of chopped tomatoes
- 2 teaspoons Worcestershire sauce
- 1 x 400 grams can of kidney beans (drained and rinsed)
- 2 x 125 grams mozzarella balls (chopped)
- Maldon sea salt flakes (to taste)
- Freshly ground black pepper (to taste)
- chopped fresh coriander to serve (optional)
How To Make Cheesy Chilli?
- Cook the Chorizo and Mince: Heat a heavy pan over medium heat. Add the chorizo and cook until it releases its orange oil. Add the minced beef, break it up with a spoon, and cook until it starts to turn brown.
- Add Flavorings: Sprinkle in cocoa powder and oregano, then stir in the tomato paste. Add the canned tomatoes and rinse the can with 125ml of water. Pour this into the pan along with Worcestershire sauce and kidney beans.
- Simmer the Chilli: Cover the pan with a lid, lower the heat, and let it simmer gently for 20 minutes.
- Add Mozzarella: Remove the lid, turn up the heat to bring the chili to a simmer, then turn off the heat and stir in the chopped mozzarella until melted.
- Season and Serve: Add salt and pepper to taste. Garnish with coriander if you like and serve immediately.
Recipe Tips:
- Use High-Quality Chorizo: The flavor of the chorizo is key to this dish. Choose a good-quality chorizo with a smoky and slightly spicy taste to make the chili rich and flavorful.
- Brown the Meat Properly: Take your time to cook the minced beef until it’s no longer pink and slightly browned. This adds a deeper flavor to the chili, so don’t rush this step.
- Don’t Skip the Cocoa Powder: The small amount of cocoa powder enhances the depth of flavor and balances the acidity of the tomatoes. It’s a secret ingredient that makes a big difference.
- Add the Mozzarella at the End: Stir in the mozzarella only after turning off the heat. This prevents the cheese from overcooking and ensures it melts perfectly into the chili for a gooey texture.
- Taste and Adjust Seasoning: Before serving, taste the chili and adjust the salt, and pepper, or even add a splash of Worcestershire sauce if needed. Seasoning is the final step to make the dish perfect.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover cheesy chili cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 2 days.
- Freeze: Allow the cheesy chili to cool completely before placing it in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Add the chili to a pan over low heat and stir occasionally until warmed through.
Nutrition Facts:
- Calories: 430 kcal
- Total Fat: 27g
- Saturated Fat: 11g
- Cholesterol: 90mg
- Sodium: 780mg
- Potassium: 540mg
- Total Carbohydrate: 12g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 33g
Try More Nigella Lawson Recipes:
Nigella Cheesy Chilli
Description
This Nigella Cheesy Chilli is a rich and flavorful dish made with smoky chorizo, juicy minced beef, and a hint of cocoa for added depth. It’s topped with gooey mozzarella, making it perfect for family dinners or cozy nights. Serve it with fresh coriander for a pop of color and flavor!
Ingredients
Instructions
- Cook the Chorizo and Mince: Heat a heavy pan over medium heat. Add the chorizo and cook until it releases its orange oil. Add the minced beef, break it up with a spoon, and cook until it starts to turn brown.
- Add Flavorings: Sprinkle in cocoa powder and oregano, then stir in the tomato paste. Add the canned tomatoes and rinse the can with 125ml of water. Pour this into the pan along with Worcestershire sauce and kidney beans.
- Simmer the Chilli: Cover the pan with a lid, lower the heat, and let it simmer gently for 20 minutes.
- Add Mozzarella: Remove the lid, turn up the heat to bring the chili to a simmer, then turn off the heat and stir in the chopped mozzarella until melted.
- Season and Serve: Add salt and pepper to taste. Garnish with coriander if you like and serve immediately.
Notes
- Use High-Quality Chorizo: The flavor of the chorizo is key to this dish. Choose a good-quality chorizo with a smoky and slightly spicy taste to make the chili rich and flavorful.
- Brown the Meat Properly: Take your time to cook the minced beef until it’s no longer pink and slightly browned. This adds a deeper flavor to the chili, so don’t rush this step.
- Don’t Skip the Cocoa Powder: The small amount of cocoa powder enhances the depth of flavor and balances the acidity of the tomatoes. It’s a secret ingredient that makes a big difference.
- Add the Mozzarella at the End: Stir in the mozzarella only after turning off the heat. This prevents the cheese from overcooking and ensures it melts perfectly into the chili for a gooey texture.
- Taste and Adjust Seasoning: Before serving, taste the chili and adjust the salt, and pepper, or even add a splash of Worcestershire sauce if needed. Seasoning is the final step to make the dish perfect.
Nigella Cheesy Chilli