Recipe
Pork Sausage Chilli con Carne
A rich pork sausage chilli with smoky spices and kidney beans, with both a quick hob method and a hands-off slow cooker option for an easy family supper.
Ingredients
Method
On the Hob
15 mins prep30 mins cook45 mins total
Split the sausage skins and squeeze the meat into a large heavy-based pan, breaking it into small pieces.
Set the pan over medium-high heat and cook the sausage meat for 6–8 minutes, stirring, until browned and cooked through. Drain away excess fat if needed.
Add the onion and pepper and cook for about 5 minutes until softened. Stir in the garlic and chillies and cook for another minute.
Add the tomato purée, cumin, smoked paprika and oregano. Stir for 1 minute so the spices become fragrant.
Pour in the chopped tomatoes, stock and Worcestershire sauce, then fold in the kidney beans. Season lightly, as the sausages may already be salty.
Bring to a gentle simmer and cook uncovered for 25–30 minutes, stirring occasionally, until the sauce is thick. Add a splash of water if it catches or becomes too dry.
Taste and adjust the seasoning, then serve with rice, jacket potatoes, tortilla chips or crusty bread.
Slow Cooker
15 mins prep420 mins cook435 mins total
Remove the sausage skins and break the meat into small pieces. Brown it in a frying pan over medium-high heat for 6–8 minutes, stirring until cooked through, then drain away excess fat.
In the same pan, soften the onion and pepper for 4–5 minutes. Add the garlic and sliced finger chillies and cook for 1 minute.
Stir in the tomato purée, cumin, smoked paprika and oregano for 1 minute, until fragrant.
Transfer everything to the slow cooker. Add the chopped tomatoes, Worcestershire sauce and about 100ml stock, then stir well.
Cook on Low for 6–7 hours or High for 3–4 hours, until the sauce is rich and the sausage meat is tender.
Stir in the drained kidney beans for the final 30–60 minutes.
Taste and adjust the seasoning. If the chilli is too loose, cook uncovered on High for 15–20 minutes, or reduce it briefly in a pan.
Serve with rice, jacket potatoes, tortilla chips or crusty bread.
Notes
Use one chilli and remove the seeds for a milder version.
If the sausages release plenty of fat, drain some before adding the vegetables.
For the slow cooker method, use about 100ml stock and add the drained kidney beans for the final 30–60 minutes.
A small square of dark chocolate stirred through at the end adds extra richness if you like.
About this recipe
This pork sausage chilli con carne turns everyday sausages into a deeply savoury meal with smoky paprika, cumin, sweet pepper and fresh chilli. Brown the sausage meat first, then choose the quick hob method or transfer the mixture to a slow cooker for a gentler, hands-off finish.
Serve it with rice, jacket potatoes, tortilla chips or crusty bread. For the slow cooker version, use about 100ml stock and stir in the drained kidney beans for the final 30–60 minutes so they keep their shape.
