Chorizo Chilli Con Carne
My go to recipe for chilli con carne is a rich, deep very slow cooked dish full of spices and dark with red wine. Chorizo Chilli Con Carne is a simpler dish, not in flavour but fewer ingredients and less cooking time. The chorizo adds a depth of flavour and sweetness and used as a topping, it adds texture and saltiness to the final dish. Top with sour cream and a little guacamole and the dish is perfect.
Chorizo Chilli Con Carne With Cheese Toasts
I added cheese and paprika oil toasts instead of rice but flat breads would be perfect too.
Cut a baguette into 10 slices diagonally and toast on one side, heat 3 tbsp of oil in a frying pan and add 1 tsp of paprika. Immediately reduce the heat, stir to combine. Once the paprika is well mixed with the oil place the untoasted side of the bread into the oil, remove and place on a baking tray. Repeat with the rest of the bread, top with a little grated cheese and grill unto the cheese has melted. Serve hot with the chilli con carne.
RECIPE
Chorizo Chilli Con Carne
Chorizo Chilli Con Carne
- 3 tbsp olive oil
- 175g Chorizo sliced thickly on the diagonal
- 2 large onions finely sliced
- 2 cloves of garlic, crushed
- 2 red chillies, seeds removed and finely diced or to taste
- 900g beef mince
- 350mls red wine
- 1 tsp fresh thyme / dried mixed herbs
- 1 tsp fresh oregano / dried mixed herbs
- 2 bay leaves
- 1½ tsp ground cinnamon
- 400g tin chopped tomatoes
- 2 vegetable stock cubes
- 4 squares dark chocolate
- Heat the oil in a large pan and add the chorizo slices. Cook until all the luscious oil comes out of the sausage and remove the chorizo slices, set them to one side for later.
- Add the onions to the pan with the chorizo oil and cook until softened, add the garlic and cook until the onions are translucent. Add the chilli and stir.
- Add the mince and cook until just turning from red to brown, then add the red wine and cook at a high simmer for 10 minutes.
- Add all the spices and the tin of tomatoes and stir well, turn the heat to low with just small bubbles at the edge of the pan.
- Add the tin of tomatoes and the stock cubes and leave to simmer for 20 mins add the chocolate and leave to melt into the chilli con carne, stir and serve.
- Serve in deep bowls with creme fraiche and guacamole, top with the reserved slices of chorizo
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Your chili looks wonderful. Did you use Spanish chorizo?
Hi Mimi, yes I did but if you know of a good more local one, use that. I’ve used artisan British ones before now. GG
What a wonderful chili con carne! I must try to add some chorizo next time too. Looks so GOOD!
Thanks Angie, it really does add a lovely flavour. GG
That looks so beautiful and richly flavoured GG!! I love the big slices of chorizo too 😀
Thanks Lorraine, it adds a really delicious flavour. GG
Please freeze it and send me some. I need this in my life.
I’ll make it specially for you! GG