Smoky sausage chilli

Name: Smoky sausage chilli
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Makes enough for two meals for 4 people
Cuisine: Mexican recipes
Ingredients: Oil for frying; 4 carrots, chopped; 4 celery sticks, chopped; 4 garlic cloves, crushed; 2 bay leaves; 2 tsp ground cumin; 2 tsp ground coriander; 90g chipotle paste; 12 free-range pork sausages, cut into chunks; 3 x 400g cans chopped tomatoes; Steamed basmati rice, 1 sliced red chilli, fresh coriander leaves, soured cream, lime wedges and tortilla chips to serve; You’ll also need…; Flameproof lidded casserole

Published: 24 Jan 18
Updated: 26 May 25

We’ve doubled the quantities of this sensational smoky sausage chilli so you can eat half now and freeze the other half for another meal. Use it to make this hearty cowboy pie.

Makes enough for two meals for 4 people
Hands-on time 20 min, simmering time 45 min

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Ingredients

Oil for frying
4 carrots, chopped
 4 celery sticks, chopped
 4 garlic cloves, crushed
2 bay leaves
 2 tsp ground cumin
2 tsp ground coriander
90g chipotle paste
 12 free-range pork sausages, cut into chunks
3 x 400g cans chopped tomatoes
Steamed basmati rice, 1 sliced  red chilli, fresh coriander leaves, soured cream, lime wedges and tortilla chips to serve

You’ll also need…  

Flameproof lidded casserole

Method

Heat a glug of oil in the casserole over a medium heat. Add the carrots, celery, garlic and bay leaves, then fry for 10 minutes until the vegetables are starting to soften. Add the cumin, coriander and chipotle paste, then cook for 2-3 minutes.
Add the sausages and fry for  5 minutes (there’s no need to fully brown them), then add the chopped tomatoes and 150ml water. Season with black pepper, then bring to a simmer, put the lid on and cook for 45 minutes until the sausages are cooked through and the sauce is flavoursome – if the sauce is a little too thick for your liking, add a  splash of water.
Transfer a third of the chilli to  a freezerproof container and allow  to cool, then freeze (see box, top of page opposite). Serve the remaining chilli with steamed rice, fresh red chilli, fresh coriander leaves, lime wedges and tortilla chips if you like.

Recipe from December 2017 Issue

Nutrition

Nutrition: per serving

Calories: 416kcals
Fat: 28.8g (9.7g saturated)
Protein: 14.3g
Carbohydrates: 21.6g (14.2g sugars)
Fibre: 6.7g
Salt: 1.4g

delicious. tips

If you like spice, add a chopped fresh chilli with the vegetables or a tablespoon of chilli flakes in step 1.
Make the chilli up to 48 hours in advance. Cool, cover and store in the fridge (or freeze).

To freeze the chilli, leave it to cool completely, then pack into freezerproof containers or bags. Date, label and freeze for up to three months. Defrost in the fridge overnight before reheating.

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