Quick Chili

It's March 2016 IHCC Potluck week at I Heart Cooking Clubs (IHCC). I'm sharing one more of Nigella Lawson's recipe this week. I made this Quick Chili a few weeks ago which we had with Rick Bayless's, Garlicky White Rice.

Just as it's name, this is a quick chili to make. It does not take long to cook, unlike the usual chili that is usually braised for 2 hours or more. This recipe is from Nigella's book, "Nigella Express", so that explains why this is cooked in an "express" way! It takes only about 40 minutes to cook, from start to finish. 

This dish uses store-bought jar of chunky vegetable pasta sauce and canned mixed spicy beans. I have replaced the minced beef with pork.

Smells good with the spices ; ground cumin, coriander, cinnamon and cardamom pods.

Served over Garlicky White Rice with a generous amount of chopped cilantro. It was delicious! This Quick Chili is perfect with the rice. A new favourite with my family. One that I would gladly cook again.

Quick Chili
(Nigella Express by Nigella Lawson, or here)
5 oz chorizo sausage (not the hard salami sort of sausage), halved lengthwise and
        cut into 1/4-inch half-moons
1 lb ground beef (I use ground pork)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
3 cardamom pods, bruised
2 cups good-quality tomato and chunky vegetable sauce for pasta
1 14-oz can mixed spicy beans
1/4 cup sweet chile sauce
1/4 teaspoon chili flakes, optional, or if your canned beans are not spicy

1. Put the sliced chorizo into a hot pan and cook over medium heat until the sausage crisps a little and gives up its orange-red oil.
2. Add the ground beef and cook for about 5 minutes, breaking it up with a wooden fork to help it brown.
3. Stir in the spices and then add the tomato-vegetable pasta sauce, beans, and chile sauce. Also add the chile flakes if you need more heat.
4. Bring to a boil, then turn down the heat and simmer for 20 minutes and eat with rice or just as it is. If you're not adding any rice, you might consider dolloping with a blob of sour cream and sprinkling some grated cheese and chopped cilantro. I can't think of any way of eating this that isn't good.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

March 2016 IHCC Potluck

and

Souper Sundays @ Kahakai Kitchen