Nigella Quick Chilli

There’s something so deeply satisfying about a one-pot wonder, especially when you’re low on energy but high on hunger. I first made this quick chilli from Nigella’s collection on a cold Thursday when I was one burnt toast away from giving up and ordering takeaway. I’m not being dramatic — okay, maybe a little — but this chilli quite literally saved dinner (and my mood).

It’s the kind of recipe you can almost do on autopilot, with a glass of red in hand and your slippers still on. The smell alone — smoky, savoury, just enough heat — makes the kitchen feel instantly warmer. And honestly, it tastes like it took all day, but you can knock it out in under 40 minutes. Magic, really.

Why You’ll Love It

• You only need one pan. One! That means less faff and less washing up.
• It’s super flexible — use what you’ve got, tweak the spice, toss in extras.
• Perfect for weeknights when your brain’s fried but you still want something decent.
• The leftovers taste even better the next day. No exaggeration.
• It’s brilliant with toppings — sour cream, grated cheese, whatever you fancy.
• Freezes beautifully. Batch cook it and pat yourself on the back later.

Ingredients

• 500g ground beef
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 400g tin kidney beans, drained and rinsed
• 400g tomato sauce (or passata if you’ve got it)
• 2 tsp ground cumin
• 2 tsp chilli powder (less if you’re spice shy)
• 1 tsp paprika
• 2 tbsp Worcestershire sauce
• Salt and pepper, to taste

How to Make It

Brown the beef and build the base:

Heat a splash of oil in a big pan. Toss in your beef and break it up with a wooden spoon. Let it brown properly — don’t rush this bit, it makes all the difference.

Soften the onions and peppers:

Once the meat’s mostly cooked, add your onions. Give them a few minutes till they go soft and glossy, then in go the garlic and peppers. Let it all mingle for 5 minutes.

Spice things up:

Sprinkle in the cumin, paprika, and chilli powder. Stir them in and enjoy the smell — it’s wildly good.

Add the sauce and beans:

Pour in the tomato sauce and kidney beans. Add the Worcestershire sauce, some salt and pepper, then give everything a good stir.

Let it simmer:

Turn the heat down low and let it bubble gently for about 25 minutes. Stir now and then — maybe have a cheeky taste too.

Finish and serve:

Give it one final stir and adjust seasoning if needed. Ladle into bowls and go wild with toppings — sour cream, grated cheddar, jalapeños, tortilla chips, whatever makes you happy.

Common Mistakes and How to Dodge Them

Why is my chilli too watery?
You probably didn’t let it simmer long enough. Leave the lid off for the last 10 minutes to thicken it up.

Too spicy?
A dollop of sour cream will calm it down. Or just add less chilli powder next time — no shame.

Beef not browning?
Your pan might be too crowded or not hot enough. Do it in batches if needed.

Bland flavour?
Don’t skip the Worcestershire sauce — it adds depth. Also, salt is your friend.

Storage and Reheating

Fridge: Cool it completely and keep in an airtight container. It’ll last 3–4 days.

Freezer: Let it cool, then freeze in portions. Lasts 2–3 months and thaws like a dream.

To reheat:

• Microwave: 2–3 minutes on medium, stir halfway through.
• Stovetop: Gentle heat, splash of water if it thickened too much.
• Oven: 180°C, covered, 20 mins or so — stir halfway.

Frequently Asked Questions

Can I make it veggie?
Absolutely! Use lentils or a meat-free mince. Still hearty, still fab.

What if I don’t have Worcestershire sauce?
A splash of soy sauce and a bit of vinegar can fill the gap in a pinch.

Can I use fresh tomatoes instead of sauce?
You can, but it’ll need longer to break down. And maybe a spoon of tomato paste to boost the richness.

How do I make it mild for kids?
Cut the chilli powder in half and skip the cayenne entirely. Add sweetness with corn or red pepper.

Nutrition Facts (Per Serving):

• Calories: 598
• Fat: 22g
• Carbs: 23g
• Sugar: 6.6g
• Protein: 37g
• Sodium: 726mg

Try More Recipes:

• Nigella Sweet Chilli Sauce Recipe
• Nigella Lentil Chilli
• Hairy Bikers Chilli Con Carne