Nigella's Quick Chilli - serves 4
150g chorizo sausage, chopped
500g minced beef
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
3 cardamom pods, bruised
1 x 500g jar tomato and chilli pasta sauce
1 x 390g can chilli beans (I used Biona organic ones from Waitrose)
2 tbsp chilli sauce
A good pinch of chilli flakes
Heat the sliced chorizo in heavy saucepan over a medium heat and cook until a little crispy. Add the mince and cook until browned.
Stir in the spices and cook for a further couple of minutes. Add the pasta sauce, chilli beans, chilli sauce and chilli flakes (there's no such thing as too much chilli!).
Bring to the boil and then turn down the heat and simmer for 20-30 mins.
I served mine with a dollop of sour cream and fresh chilli from my brother Dom's garden.
Can also be served with rice, topped with grated cheese, guacamole or sliced avocado, or as a topping for jacket potato.