Jamies Chilli Con Carne Recipes

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CHILLI CON JAMIE



Chilli con Jamie image

Using brisket in this chilli con carne recipe gives amazing texture and wonderful depth of flavour.

Provided by Jamie Oliver

Categories     Mains     Jamie's America     Beef     Dinner Party     Father's day     Bonfire night recipes     American

Time 4h10m

Yield 10

Number Of Ingredients 17

2 kg beef brisket, trimmed and sliced into 2.5cm thick pieces across the grain
500 ml hot coffee
3 large dried chillies, such as ancho, chipotle or poblano
2 red onions
10 cloves of garlic
olive oil
2 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon dried oregano
2 fresh bay leaves
3-4 fresh chillies
2 cinnamon sticks
4 x 400 g tins of plum tomatoes
3 tablespoons molasses or muscovado sugar
3 red, yellow or orange peppers
2 x 400 g tins of beans, such as kidney, butter, pinto
soured cream, optional

Steps:

  • Ask your butcher to trim and slice your brisket for you. If you're doing it yourself, carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces.
  • Make the coffee and, while it's hot, soak the dried chillies in it for a few minutes to let them rehydrate.
  • Meanwhile, peel and dice the onions and peel and finely slice the garlic.
  • Heat a few lugs of oil in your largest casserole pan on a low heat, add the cumin, paprika, oregano, bay and onions. Fry for 10 minutes, until the onions have softened.
  • Deseed and chop half the fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of sea salt and black pepper and a splash of the chilli-infused coffee.
  • Stir, then add the rest of the coffee, the tomatoes, breaking them up with the back of a spoon, and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.
  • After a few hours use 2 forks or a potato masher to break the meat up and pull it apart.
  • Once you've done this, deseed, slice and add the peppers, then drain and add the beans. Leave to simmer with the lid off for 30 minutes, or until the meat is completely falling apart and delicious, stirring occasionally.
  • Have a taste and season well - if you require a bit more heat (like I would), this is the time to deseed and chop the rest of the fresh chilli and stir it in.
  • Dollop a big spoonful of soured cream over the chilli (if using), and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad. Don't forget multiple cold beers! Enjoy.

Nutrition Facts : Calories 426 calories, Fat 13.1 g fat, SaturatedFat 5.1 g saturated fat, Protein 50.5 g protein, Carbohydrate 26.7 g carbohydrate, Sugar 13.8 g sugar, Sodium 1.4 g salt, Fiber 10.8 g fibre

CHILI CON CARNE



Chili con Carne image

Provided by Jamie Oliver

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 13

2 medium onions
1 clove garlic
Olive oil
2 level teaspoons chili powder
1 heaped teaspoon ground cumin (or crushed cumin seeds)
Sea salt and freshly ground black pepper
1 pound (455 grams) chuck, minced or ground
7 ounces (200 grams) sun-dried tomatoes in olive oil
1 fresh red chile, deseeded and finely chopped
2 (14 ounce) cans chopped tomatoes (400 grams)
1/2 stick cinnamon
5 ounces water
2 cans red kidney beans, drained (400 grams)

Steps:

  • If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
  • Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
  • Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
  • Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
  • Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
  • Add the red kidney beans 30 minutes before the end of cooking time.

CHILLI CON CARNE WITH POPPED KIDNEY BEANS



Chilli con carne with popped kidney beans image

A good, slow-cooked chilli always goes down a storm and is great for feeding a crowd. I've also included popped kidney beans for fantastic texture. Serve it with whatever you fancy - rice, jacket potatoes, flatbreads, tacos - it's your call.

Provided by Jamie Oliver

Categories     Mains     Jamie Magazine     Beef     Bonfire night recipes     Father's day     Mexican

Time 2h25m

Yield 10

Number Of Ingredients 15

2 dried chillies, such as chipotle
2 red onions
4 cloves of garlic
1 bunch of fresh coriander (30g)
3 fresh red chillies
olive oil
2 carrots
1½ tablespoons sweet smoked paprika
1 stick of cinnamon
1 tablespoon cumin seeds
500 g higher-welfare minced pork
500 g higher-welfare minced beef
4 x 400 g tins of plum tomatoes
3 mixed-colour peppers
2 x 400 g tins of kidney beans

Steps:

  • Cover the dried chillies with boiling water and leave to rehydrate.
  • Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
  • Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
  • Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
  • Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
  • Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
  • Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
  • Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
  • With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
  • Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.

Nutrition Facts : Calories 249 calories, Fat 10.1 g fat, SaturatedFat 3.5 g saturated fat, Protein 27.5 g protein, Carbohydrate 20.3 g carbohydrate, Sugar 11 g sugar, Sodium 0.6 g salt, Fiber 3.2 g fibre

JAMIES CHILLI CON CARNE



Jamies Chilli Con Carne image

I was given 'Happy Days With The Naked Chef' and found that I enjoy Jamies style, he can be relied on for sensible recipes that work. I decided to try his Chilli Con Carne for my son and husband one weekend when the girls were away. Good comfort food, served over rice, DH found this spicy while I thought it could be pepped up a little more (sometimes I surprise myself!!).... adjust for your own taste! Jamie recommends chuck steak, minced, but I used ground beef that I had in the freezer. I don't think the sun-dried tomatoes are traditional, but they are a nice touch! This dish is ideal for make-ahead, and definitely tastes even better the next day!

Provided by Karen Elizabeth

Categories     Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

2 medium onions, chopped
1 garlic clove, chopped
olive oil
2 teaspoons chili powder
1 red chili, de-seeded and finely chopped
1 teaspoon ground cumin
sea salt
fresh ground black pepper
500 g minced beef
200 g sun-dried tomatoes packed in oil
2 (400 g) cans tinned tomatoes
1/2 stick cinnamon
1 cup water
2 (400 g) cans red kidney beans, drained

Steps:

  • In a large pot, fry onions and garlic in a little olive oil until soft.
  • Add chilli powder, fresh chilli, cumin and a little seasoning. Then add the meat and continue to cook, stirring, until it has browned.
  • Process the sun-dried tomatoes in your food processor, with a little oil from the jar, enough to loosen into a paste.
  • Add these to the beef with the tomatoes, cinnamon stick, and the water. Check the seasoning, and add more if you prefer.
  • Bring to the boil, cover, turn the heat down and simmer for about 1 and a half hours.
  • Add the kidney beans about 1/2 an hour before serving, they are already cooked and only need to be warmed through.
  • Serving suggestions, steamed rice, crusty bread, a tossed salad, some guacamole or/and sour cream/yoghurt.

Nutrition Facts : Calories 694.1, Fat 27.6, SaturatedFat 8.5, Cholesterol 85, Sodium 256.6, Carbohydrate 71.3, Fiber 21.6, Sugar 8.3, Protein 45.8

GOOD OLD CHILLI CON CARNE



Good old chilli con carne image

This hearty, all-time classic chilli con carne recipe is hard to beat - delicious!

Provided by Jamie Oliver

Categories     Healthy dinner ideas     Jamie's Ministry of Food     Beef     Minced beef     Healthy meals

Time 1h15m

Yield 6

Number Of Ingredients 15

2 medium onions
2 cloves garlic
2 medium carrots
2 sticks celery
2 red peppers
olive oil
1 heaped teaspoon chilli powder
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
1 x 400 g tin of chickpeas
1 x 400 g tin of red kidney beans
2 x 400 g tin of chopped tomatoes
500 g quality minced beef
½ a bunch of fresh coriander (15g)
2 tablespoons balsamic vinegar

Steps:

  • Peel and finely chop the onions, garlic, carrots and celery - don't worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop.
  • Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, chilli powder, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.
  • Drain and add the chickpeas and kidney beans, tip in the tomatoes, breaking them up with the back of a spoon, then pour in 1 tin's worth of water. Add the minced beef, breaking any larger chunks.
  • Pick the coriander leaves and put aside, then finely chop and add the stalks to the pan, with the balsamic vinegar. Season with a good pinch of sea salt and black pepper.
  • Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.
  • Serve up with fluffy rice or couscous, a hunk of crusty bread, or over a jacket potato, with some yoghurt, guacamole, and wedges of lime on the side for squeezing over. Sprinkle over the reserved coriander, and some fresh chilli, if you like, then tuck in.

Nutrition Facts : Calories 353 calories, Fat 14.4 g fat, SaturatedFat 4.4 g saturated fat, Protein 27.8 g protein, Carbohydrate 29.8 g carbohydrate, Sugar 14.8 g sugar, Sodium 1.1 g salt, Fiber 8.4 g fibre

JAMES' CHILLI



James' Chilli image

Total comfort food, great with rice & pitta bread

Provided by hamsterx

Time 1h20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • fry the onions until golden
  • add the mince until brownws
  • add the peppers & fry for a further 2 minutes
  • then add the rest of the ingredients into the pan
  • simmer for mins-1 hours
  • you can have this ticking over on the stove all day, as with a curry the longer you cook it the better it is

JAMIE OLIVER'S SPICY CHILLI (CHILLI CON CARNE)



Jamie Oliver's Spicy Chilli (Chilli Con Carne) image

Picked this recipe card up in Sainsbury's in the UK in 2008, from Jamie Oliver's "Feed Your Family For A Fiver" series. Added some extra ingredients to make it more authentic and interesting.

Provided by Baz231

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium onion, finely chopped
1 garlic clove, finely chopped
500 g minced beef
400 g chopped tomatoes
400 g red kidney beans in chili sauce
1/2 cup red wine
250 g mushrooms, sliced
1 teaspoon cumin powder
1 teaspoon dried oregano
1 teaspoon chili powder (or more) (optional)

Steps:

  • Cook onion with garlic in non-stick fry pan or wok over medium heat until it softens.
  • Add minced beef and cook until browned, breaking it up with a wooden spoon so there are no lumps.
  • Add chopped tomatoes, red kidney beans, red wine, mushrooms, cumin, oregano and chilli powder (if using), stir and bring to boil.
  • Reduce heat and simmer uncovered for 25 minutes or until the sauce thickens. Serve over long grain rice.

Nutrition Facts : Calories 440.1, Fat 19.6, SaturatedFat 7.5, Cholesterol 85, Sodium 1431, Carbohydrate 29.1, Fiber 8.2, Sugar 15.4, Protein 28.5

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