Sensational Chilli Con Carne with Smoky Chorizo, Served in Roasted Squash

Chilli Con Carne with Smoky Chorizo, Served in Roasted Squash by @coxys_kitchen

This bonfire weekend, how about a warming pot of ‘Chilli Con Carne with Smoky Chorizo, Served in Roasted Squash.’ At this time of year pumpkins and squashes are everywhere, but their uses go much further than the Halloween pumpkin; they are delicious to eat too! When you tuck into ‘Chilli Con Carne with Smoky Chorizo, Served in Roasted Squash,’ make sure you get some of the delicious squash with every few mouthfuls, for that food-hug feeling.

Serves: 4

Prep time: 15-20 minutes

Cooking time: 1.5 hours


  • 2 Acorn squash, halved and seeds removed
  • 500g beef mince
  • 1 large onion, finely chopped
  • 65g chorizo sausage, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 fresh red chilli, deseeded and finely chopped (leave the seeds in if you like it hot)
  • 1 Tbsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp cayenne pepper
  • 1 tsp of dried chilli flakes
  • 400g tinned, chopped tomatoes
  • 1 beef stock pot
  • 1 can kidney beans, drained
  • Olive oil
  • Salt and pepper
  • 4 Tbsp sour cream
  • Paprika to garnish
Chilli con carne


  1. Preheat the oven to 220c. Cut a thin slice off the bottom of each squash so that they sit flat and don’t wobble. Place them on a baking tray and drizzle each half with olive oil and season with salt and pepper. Place in the preheated oven for 35-45 minutes until the flesh is soft – you can check if the squash is cooked by using small sharp knife and if the knife goes through easily, it’s done

  2. Heat a large frying pan or sauté pan on a high heat, drizzle with olive oil and brown the mince on all sides – do this in batches to stop the meat from boiling in it’s own juices. When all the meat has browned, set it aside

  3. Use some kitchen paper to wipe the pan, then heat the pan on a medium heat, drizzle with some more olive oil and add the onions and cook until soft. Add the chorizo and cook for 3-4 minutes until it starts to release its oils. Stir in the garlic and fresh chilli and cook for 1-2 minutes, then add the paprika, cumin, ground coriander, cayenne pepper and dried chilli flakes, combine with the other ingredients and cook for 2 minutes.

  4. Add the cooked beef mince back to the pan and stir into the other ingredients. Stir in the tinned tomatoes and bring to a boil, then turn down to a simmer and stir in the stock pot until it has melted into the mix. If using a stock cube dilute the cube in a little boiling water; don’t use too much, or else the chilli may be too wet. Cover loosely and simmer for 40 minutes, stirring occasionally. If it starts to dry out, add a splash of water

  5. When the squash halves have finished roasting, remove them from the oven and using a spoon, gently remove some of the flesh (leaving approximately 1.5cm of the flesh), to make sure that there is plenty of space for the chilli to sit. Place them back into the oven to keep warm, leaving the oven door ajar so that some of the heat escapes and the squash doesn’t overcook. Use the removed squash in soups, as a side dish, or even to make gnocchi

  6. When the 40 minutes is up, add the drained kidney beans, and cook for a further 10 minutes. Turn the heat off and taste, and if necessary adjust the seasoning with salt and pepper. Loosely cover with a lid and leave to stand for a further 10 minutes

  7. To serve, place one squash half on each plate, spoon in the chilli and top with a dollop of sour cream and sprinkle of paprika. Serve with some boiled rice on the side.
Chilli con carne

Coxy’s Kitchen Tips:

Tip1: Don’t throw away the seeds from squash, when dried and roasted; these make a delicious, healthy snack.

Tip2: Don’t worry if you eat some of the squash skin. It’s perfectly safe to eat; in fact it’s where all the nutrients are!

About Coxy’s Kitchen

Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. With lockdown finally over it’s time to start planning those long overdue catch-ups. Why not let Coxy’s Kitchen cook your next dinner party leaving you quality time to spend with friends and family. To make an enquiry or for an initial consultation, please email

For more delicious recipes from Sarah


Share on facebook
Share on twitter
Share on pinterest

Most Popular