Freezing Quick Chilli

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Nigella's Quick Chilli (from NIGELLA EXPRESS has added flavour from spicy chorizo sausage. Although it is quick to make it freezes well. Cool and chill the chilli as quickly as possible (and within 2 hours of making) then transfer to a resealable container and freeze for up to 3 months. Defrost the chilli overnight in the fridge and reheat in a saucepan until piping hot all of the way through. You can also freeze it in individual portions, for convenience.

If you are batch cooking for the freezer then you may also like to consider the chilli part of Nigella's Cornbread Topped Chilli Con Carne. This is a more traditional chilli and will also freeze very well. The chilli could also be served without the cornbread topping and with rice or baked potatoes instead.