I still remember the first time I made Jamie Oliver’s Good Old Chilli Con Carne. It was a chilly evening, and I wanted something hearty, warming, and packed with flavor. I had just gotten my hands on Jamie’s cookbook, and this recipe instantly caught my attention. There’s something so comforting about a pot of rich, spicy chilli simmering away, filling the house with incredible aromas. It reminds me of family gatherings, casual dinners with friends, and those nights when you just need a big hug in a bowl.
Jamie’s version is beautifully balanced, not overly spicy but loaded with depth and richness from slow-cooked beef, spices, and a good hit of smoky paprika. Over the years, it has become a regular feature in my kitchen. I love how adaptable it is too. Whether you serve it over fluffy rice, pile it into jacket potatoes, or just scoop it up with tortilla chips, it never disappoints.
Today, I’m excited to share not just Jamie Oliver’s Good Old Chilli Con Carne recipe but also my little tips and twists that I have discovered along the way. If you have been looking for that one chilli recipe that ticks all the boxes – comforting, flavorful, and foolproof – then trust me, you are going to want to bookmark this one. Let’s dive into the details and get cooking!
What is Jamie Oliver Good Old Chilli Con Carne?
Jamie Oliver’s Good Old Chilli Con Carne is a classic British take on a traditional Mexican-inspired dish. It is a hearty, flavorful stew made with minced beef, red kidney beans, tomatoes, and a beautiful blend of spices like cumin, cinnamon, and smoked paprika. Jamie keeps it simple yet deeply satisfying, focusing on building layers of flavor slowly. It is a dish that is perfect for feeding a crowd or making ahead for busy weeknights.
Why you should try this recipe?
You should try Jamie Oliver’s Good Old Chilli Con Carne because it delivers incredible flavor with minimal fuss. The ingredients are easily available, and the method is straightforward, even for beginners. Plus, it is an incredibly versatile dish. You can make it in advance, freeze it for later, and even tweak the spice levels to suit your family’s taste. It is comfort food at its best – warming, hearty, and filling without being heavy or greasy.
Ingredients needed to make Jamie Oliver Good Old Chilli Con Carne
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2 medium onions, chopped
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2 cloves garlic, minced
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2 medium carrots, chopped
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2 celery sticks, chopped
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2 red peppers, diced
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Olive oil
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1 heaped teaspoon ground cumin
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1 heaped teaspoon ground cinnamon
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2 teaspoons smoked paprika
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1 teaspoon dried oregano
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500g quality minced beef
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2 x 400g tins chopped tomatoes
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1 x 400g tin red kidney beans, drained and rinsed
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1 beef stock cube
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1 fresh red chilli, deseeded and finely chopped (optional)
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Sea salt and freshly ground black pepper
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Fresh coriander, to garnish (optional)
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Natural yoghurt or sour cream, to serve
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Rice or jacket potatoes, for serving
Instruction to make Jamie Oliver Good Old Chilli Con Carne
- Start by heating a large pan over medium heat and add a good glug of olive oil. Add the chopped onions, garlic, carrots, celery, and red peppers. Cook them gently for about 10 minutes until softened but not browned, stirring often.
- Next, stir in the cumin, cinnamon, smoked paprika, and oregano. Let the spices cook with the vegetables for a minute or two to release their aromas. Then add the minced beef, breaking it up with your spoon, and cook until browned all over.
- Once the beef is nicely browned, add the tins of chopped tomatoes and stir well. Fill one of the empty tomato tins with water and pour it into the pan. Crumble in the beef stock cube and stir again.
- Bring the mixture to a boil, then reduce the heat and let it simmer gently with the lid slightly askew for about 1 to 1.5 hours, stirring occasionally. If it looks too dry, you can add a splash of water.
- About 30 minutes before the end of cooking, add the drained kidney beans and chopped red chilli if using. Simmer until the sauce is rich and thickened to your liking.
- Taste and adjust the seasoning with salt and pepper. Serve your chilli sprinkled with fresh coriander, a dollop of yoghurt or sour cream, and your choice of rice or baked potatoes.
Jamie Oliver Good Old Chilli Con Carne
Ingredients
- 2 medium onions chopped
- 2 cloves garlic minced
- 2 medium carrots chopped
- 2 celery sticks chopped
- 2 red peppers diced
- Olive oil
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon ground cinnamon
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 500 g quality minced beef
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin red kidney beans drained and rinsed
- 1 beef stock cube
- 1 fresh red chilli deseeded and finely chopped (optional)
- Sea salt and freshly ground black pepper
- Fresh coriander to garnish (optional)
- Natural yoghurt or sour cream to serve
- Rice or jacket potatoes for serving
Instructions
- Start by heating a large pan over medium heat and add a good glug of olive oil. Add the chopped onions, garlic, carrots, celery, and red peppers. Cook them gently for about 10 minutes until softened but not browned, stirring often.
- Next, stir in the cumin, cinnamon, smoked paprika, and oregano. Let the spices cook with the vegetables for a minute or two to release their aromas. Then add the minced beef, breaking it up with your spoon, and cook until browned all over.
- Once the beef is nicely browned, add the tins of chopped tomatoes and stir well. Fill one of the empty tomato tins with water and pour it into the pan. Crumble in the beef stock cube and stir again.
- Bring the mixture to a boil, then reduce the heat and let it simmer gently with the lid slightly askew for about 1 to 1.5 hours, stirring occasionally. If it looks too dry, you can add a splash of water.
- About 30 minutes before the end of cooking, add the drained kidney beans and chopped red chilli if using. Simmer until the sauce is rich and thickened to your liking.
- Taste and adjust the seasoning with salt and pepper. Serve your chilli sprinkled with fresh coriander, a dollop of yoghurt or sour cream, and your choice of rice or baked potatoes.
Notes
- One tip I swear by is to take your time browning the beef properly. It develops a deeper flavor and makes all the difference.
- Also, do not rush the simmering process.
- Letting the chilli cook slowly is key to getting that melt-in-the-mouth texture and rich taste.
- I also love adding a small square of dark chocolate right at the end for a subtle richness.
Nutritional value
A serving of Jamie Oliver’s Good Old Chilli Con Carne (without sides) approximately provides:- Calories: 350 kcal
- Protein: 26g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 8g
- Sodium: 400mg
What goes well with Jamie Oliver Good Old Chilli Con Carne
I find that Jamie Oliver’s Good Old Chilli Con Carne goes wonderfully with steamed basmati rice, buttered jacket potatoes, or even nachos. It also pairs beautifully with a simple green salad or a side of guacamole. If you are entertaining, you can set up a DIY chilli bar with toppings like grated cheese, jalapeños, chopped onions, and lime wedges.
My tips to make the best Jamie Oliver Good Old Chilli Con Carne
One tip I swear by is to take your time browning the beef properly. It develops a deeper flavor and makes all the difference. Also, do not rush the simmering process. Letting the chilli cook slowly is key to getting that melt-in-the-mouth texture and rich taste. I also love adding a small square of dark chocolate right at the end for a subtle richness.
Easy variations of Jamie Oliver Good Old Chilli Con Carne
For a leaner version, you can swap the minced beef for turkey or chicken mince. If you want to go meat-free, use a combination of mushrooms and lentils instead. You can also experiment with adding black beans or pinto beans for a slightly different texture and flavor. Sometimes, I toss in a handful of corn kernels or diced butternut squash to make it even heartier.
Best way to store Jamie Oliver Good Old Chilli Con Carne
This chilli stores beautifully. Once it cools completely, you can refrigerate it in an airtight container for up to 4 days. It actually tastes even better the next day as the flavors deepen. For longer storage, freeze portions in freezer-safe containers or bags for up to 3 months. Defrost overnight in the fridge and reheat gently on the stove, adding a splash of water if needed.
Nutritional value
A serving of Jamie Oliver’s Good Old Chilli Con Carne (without sides) approximately provides:
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Calories: 350 kcal
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Protein: 26g
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Fat: 15g
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Carbohydrates: 25g
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Fiber: 8g
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Sodium: 400mg
These values can vary depending on your exact ingredients and portion sizes, especially if you add toppings or sides.
FAQs
Can I make this chilli in advance?
Absolutely! In fact, it often tastes even better the next day.
Is this recipe very spicy?
Not overly. The heat is mild but you can adjust it by adding more or less chilli.
Can I freeze the chilli?
Yes, it freezes really well for up to 3 months.
What is the best way to reheat chilli?
Slowly on the stove over low heat, stirring often.
Can I use fresh tomatoes instead of canned?
You can, but canned tomatoes are more consistent and give a richer sauce.
Conclusion
Every time I make Jamie Oliver’s Good Old Chilli Con Carne, it brings back memories of cozy nights, laughter around the dining table, and the pure joy of sharing good food with people I love. There is something incredibly satisfying about simmering a big pot of chilli, knowing that it will feed many and create moments of comfort and connection.
This recipe never fails me. Whether I am cooking for just the two of us or hosting a casual get-together with friends, it is always a hit. I love how flexible it is too. Sometimes I stick to the classic, and other times I throw in extra beans or sneak in some vegetables to up the nutrition. It is forgiving, hearty, and endlessly delicious.
What makes this dish truly special, in my opinion, is the balance of spices and the way everything comes together after a slow, gentle cook. Jamie really knows how to build flavors in a way that feels both rustic and sophisticated. Plus, knowing that I can make a big batch and enjoy it over a few days or freeze it for later makes it even more of a winner.
If you have not tried this recipe yet, I highly encourage you to give it a go. Trust me, it will become a regular part of your comfort food lineup. And once you master it, you will find yourself reaching for it again and again, just like I do. Happy cooking!
