Beef and chorizo chilli, Lay The Table

Beef and chorizo chilli

Beef and chorizo chilli, Lay The Table

The idea for this dish was inspired by the leftovers in the fridge: half a packet of lean steak mince, half a chorizo sausage, half a can of chopped tomatoes, a couple of dollops of creme fraiche and the gnarly end of some Cheddar cheese.  Add a stock cube, a teaspoon each of chilli powder, cumin powder, ground cinnamon and black pepper, half a teaspoon of dried paprika, 2 tsps dried oregano, chopped onion and garlic and Bobs your dads brother.

The result is a deep, smoky chilli that, I have to confess, is a bit of an acquired taste. Creme fraiche and chopped fresh coriander leaves are essential to give it a freshness at the finish, with a grating of strong Cheddar as optional.

Beef and chorizo chilli, Lay The Table

Serves 2-4


All of the above in whatever quantities you have them this is a dish you cant go wrong with.

1. Put a little oil in a large, heavy-based frying pan and brown the mince all over. Remove the skin from the chorizo, chop into small chunks and add to the mince. Cook for 4-5 mins, until the paprika-red oils from the chorizo start to ooze out.

Beef and chorizo chilli, Lay The Table

2. Drain the mince and sausage and set aside. Wipe the pan clean, add another tablespoon of oil, then gently cook 1 chopped onion and 3 chopped garlic cloves for 4-5 mins, until soft.

3. Return the mince and chorizo to the pan. Stir in the chilli, pepper, paprika and oregano. Add half a tin of chopped tomatoes and a squirt of tomato puree. Dissolve a beef stock cube in a cup of water and add this, too. Bring to the boil for a few mins to slightly reduce, then transfer to a slow cooker.

Beef and chorizo chilli, Lay The Table

4. Cook on LOW for 2-3 hours, until the mince is tender and the chorizo is soft. If too watery, transfer to a saucepan and cook on high, constantly stirring, to reduce the sauce. Add 1-2 tsps sugar to taste (to counteract the saltiness of the chorizo and the stock cube).

5. Serve with a dollop of creme fraiche, grated Cheddar and coriander leaves, with some plain boiled rice.

Beef and chorizo chilli, Lay The Table





Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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