Slow Cooked Chorizo Chilli / Chorizo picante a fuego lento

By Prensa 1 de febrero de 2015 Leave a comment Go to comments

Slow Cooked Chorizo Chilli / Chorizo picante a fuego lento

Dan Power from the United Kingdom has sent us his “Slow Cooked Chorizo Chili” recipe that according to his own words is “a combination of flavours that has evolved over the years, to include some of my favourite Spanish flavours” to take part in our International Contest. Some of the main ingredients are, pork and beef mince, drained kidney beans, tomato purée, bacon, cumin, coriander and our Smoked Paprika.

Dan Power desde el Reino Unido nos ha enviado este “Chorizo Picante a fuego lento” que según sus propias palabras es “una combinación de sabores que ha evolucionado con el paso de los años para incluir mis sabores españoles favoritos”, receta con la que participa en nuestro Concurso International. Algunos de sus ingredientes principales con carne picada de cerdo, Chorizo, frijoles, puré de tomate, panceta, pimiento negra, chile y Pimentón Ahumado.


Recipe details:

This is very much an adaptation of the classic “Chilli Con Carne” recipe. A combination of flavours that has evolved over the years, to include some of my favorite Spanish flavours. This rich and spicy dish is perfect both as a hearty winter warmer or a spicy summer dish shared with friends.

It's also quite easy to make, despite its long list of ingredients and its slow oven cooking will give you loads of time to prepare for your guests – or to just relax with a glass of wine while the ingredients do the hard work for you!



300g pork mince. 300g beef mince. Half a standard size chorizo ring (approx. 100g) diced. 1 tin of drained kidney beans. 500g passata. 100g tomato purée. 2 rashers of unsmoked streaky bacon chopped finely. 1 tsp cumin seeds and 1 tsp coriander seeds lightly crushed. 2 heaped tsp chilli powder. 2 heaped tsp La Chinata smoked paprika. 300ml beef stock. 1 diced onion. 2 cloves of chopped garlic. 2 tsp white wine vinegar. 3 tsp sugar. Black pepper and sea salt to taste.  Pre heat the oven to 150c .

You will also need a frying pan, mortar and pestle and an iron or hob proof casserole with lid.



Firstly brown the mince, do this in batches if necessary and add to a large casserole dish and then do the same with the bacon. Then fry the onion and chorizo until the onions are soft, adding in the garlic for a quick fry at the end of this process, making sure not to burn the garlic. Add these to the casserole also.


Next add to the casserole the kidney beans, cumin, coriander, passata, tomato purée, sugar and vinegar. Don't worry if it smells strongly of vinegar at this stage.

Then the spices, add the chilli powder and La Chinata smoked paprika. I like to use the sweet La Chinata, but you could mix ½ and ½ with sweet and spicy if you prefer. Also feel free to use less chilli powder if you prefer less spicy dishes!


Having mixed the ingredients thoroughly, add ½ the stock and place the casserole on the hob and simmer for ten minutes. Taste the dish at this stage, if you need more chilli or paprika add it now. Just don't season with salt yet. Add the remaining stock, cover with a cartouche (a piece of foil cut just slightly larger than the diameter of the casserole) and place in the preheated oven for 4 hours, checking every now and then and adding a little water if needed.


Once cooked, remove from the oven and stand aside with the lid on to rest for ten minutes or so. The dish is great served with rice, on a jacket potato or just with a big bowl of nachos – so you can get these ready when the chilli is resting. Lastly give the casserole a good stir and taste, adding salt and pepper if required.


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