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

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 446 calories, which is 22 percent of your reference intake for calories.
The sugar is rated Low with 12.9 grams, which is 14 percent of your reference intake for sugar.
The fat is rated High with 22.9 grams, which is 33 percent of your reference intake for fat.
The saturated fat is rated High with 8.9 grams, which is 45 percent of your reference intake for saturated fat.
Salt is rated at Med with 1.8 grams, which is 30 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
1,867KJ
446KCAL
22%
FAT
High
22.9g
33%
SATURATES
High
8.9g
45%
SUGAR
Low
12.9g
14%
SALT
Med
1.8g
30%
of your reference intake
Typical energy values per 100g: 1,867kJ/446kcal
*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, deseeded 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 nonstick 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.