Finely chop the chilli, the onion and the garlic cloves. Cut the peppers into strips, and break the chorizo into little nuggets.
Add the chorizo to a big pan. Fry until crisp. Then add the vegetables. Fry for 6 minutes, until slightly softened, and then add your tinned tomatoes. Fill up both tins with water, and pour that in too. Give it a stir and let it bubble away. You want the sauce to be a thick consistency, so allow it to reduce by around a half.
Remove the pan, and add crumbled feta and parsley. Enjoy