accessibiliy recipes home search sitemap privacy policy terms and conditions maincontent

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.

bowl of chili with mince, Chorizo, red kidney beans, tomato puree and spices

Recipe Reviews

Rated 4.5 out of 5 stars after 6 reviews.

(6) | Rate this Recipe
Serves
6
Price*
£1.48 Per Serving
Ready in**
1 Hour(s) 15 Minutes

Each 459g serving contains

Nutritional information

Each 459g serving of this recipe contains 498 calories, which is 25 percent of your reference intake for calories.
The sugar is rated Low with 12.5 grams, which is 14 percent of your reference intake for sugar.
The fat is rated High with 24.6 grams, which is 35 percent of your reference intake for fat.
The saturated fat is rated High with 7.9 grams, which is 40 percent of your reference intake for saturated fat.
Salt is rated at High with 2 grams, which is 33 percent of your reference intake for salt.
This recipe is 2 of your Daily-Five. skip to ingredients and directions

ENERGY
2,085KJ
498KCAL
25%
FAT
High
24.6g
35%
SATURATES
High
7.9g
40%
SUGAR
Low
12.5g
14%
SALT
High
2g
33%
2

of your
5-a-day

of your reference intake
Typical energy values per 100g: 454kJ/108kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 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

How to make it

  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. Mix the cornflour with 2 tbsp cold water, stir in and cook until simmering again.