Quick Chilli Con Carne with Chorizo and Sweet Potatoes

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Quick Chilli Con Carne with Chorizo and Sweet Potatoes is a wonderful meal bursting with flavour, texture and goodness: from the spicy chilli con carne and chorizo, to the sweet potatoes and beans and the cheese and sour cream. Serve with a salad or some green vegetables and you have a wonderful meal on the table in around an hour and most of the time is hands off.

The Chilli Con Carne is all cooked in one pan whilst the potatoes are cooking in the oven. Apart from some peeling, chopping and stirring whilst the vegetables and meat are cooking, this dish is largely hands off! If you are not a fan of sweet potatoes, or simply do not have any, serve with normal baked potatoes or rice – also so delicious!

Using up leftovers!

Depending on how many people you are cooking for, you may not need to use all the Chilli Con Carne and Chorizo. Here are some ideas for using up leftovers:

• as Dirty Fries with Chilli Con Carne, Cheese, Sour Cream, Avocado, Tomatoes and Red Chilli
• as a Chilli Dip
• as Nachos
• with Bratwurst and bread rolls to make Chilli Dogs

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How to make Quick Chilli Con Carne with Chorizo and Sweet Potatoes

Although the ingredient list is quite long, you should have most of the ingredients in your cupboard and most require little or no preparation – apart from opening a tin!

Collect all your ingredients together:

For the Chorizo Chilli

• chorizo sausage
• olive oil
• minced beef
• onions
• red, orange or yellow peppers
• garlic
• Mexican Chilli Spice (See Recipe Notes)
• salt and freshly ground back pepper
• red kidney beans or black beans
• passata
• sugar (or honey)
• tomato puree

You will also need:

• sweet potatoes
• grated cheddar cheese
• sour cream
• lime wedges

How to make this fabulous Quick Chilli Supper:

1. First make the Chorizo Chilli Con Carne with Chorizo: remove the skin from the sausages, if necessary. Slice one (or ¼) of the sausages into round slices and chop the remaining sausages into smaller pieces.
2. Add the round slices of chorizo into a hot pan and cook on both sides until lightly browned and slightly crispy. Remove from the pan.
3. As the chorizo cooks, peel and roughly chop the onion, remove the stem and seeds from the pepper/capsicum and roughly chop and peel the garlic. Blitz in a food processor until finely chopped and add to the oil from the chorizo in the pan. Add more olive oil, if necessary. Cook for around 5 minutes until soft and caramelised.
4. Add the minced beef and uncooked, chopped chorizo and cook for a further 5 minutes or until browned.
5. Add the remaining ingredients – beans, passata, tomato puree, Mexican spice, salt, pepper and sugar or honey, if necessary.
6. Stir well and simmer, with the lid on, for a minimum of 30 minutes, but ideally for an hour. Stir from time to time.

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Prepare the Sweet Potatoes and load with Chorizo Chilli and Cheese:

1. Wash and dry the potatoes and prick, all over, with a fork.
2. Bake in a preheated oven until soft. This will depend on the size of the potato and will take between 45 minutes to just over an hour.
3. Remove from the oven and slice in half horizontally – be careful, they will be very hot.
4. Place in a baking dish, skin side down.
5. Scatter ⅔ of the grated cheese over the potatoes and pop under a grill until melted.
6. Top with some hot Chorizo Chilli, to taste, and the remaining ⅓ of the cheese.
7. Pop back under the grill until the cheese has melted.
8. Spoon over some sour cream to taste and scatter over the remaining sliced chorizo
9. Serve with wedges of chilli and, if you like, you can also scatter on some fresh coriander, sliced fresh chilli, chopped tomatoes and chopped avocado. Enjoy – I know you will!

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Make this dish from pre-made Chilli Con Carne

If you have made a large batch of Chilli Con Carne and want to use leftovers to make a dish similar to this you can:

• For a kilo of cooked chilli, you will need around 400g chorizo sausages. If you have less or more Chilli Con Carne, you can scale the chorizo, cheese and sour cream up or down.
• Remove the skin from the sausages, if necessary. Slice one (or ¼) of the sausages into round slices and chop the remaining sausages into smaller pieces.
• Add the round slices of chorizo into a hot pan and cook on both sides until lightly browned and slightly crispy. Remove from the pan.
• Now add the remaining sausages to the pan and cook until lightly browned and slightly crispy. Stir into the leftover Chilli Con Carne
• Serve as described in this recipe with the remaining Chorizo slices scattered on the top.

Made this recipe?

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