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Jamie Oliver Good Old Chilli Con Carne Recipe

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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: British, Mexican
Calories: 350

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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.

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
These values can vary depending on your exact ingredients and portion sizes, especially if you add toppings or sides.