Ingredients
Method
- 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
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