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beef with pak choi, mushrooms and noodles
Boil the kettle and soak the noodles in the boiling water according to the packet instructions. Meanwhile,...
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Boil the kettle and soak the noodles in the boiling water according to the packet instructions. Meanwhile,...
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Does anyone else think it is a tad ironic that a dude is telling Jamie Oliver his recipe isnt authentic then suggest an "authentic texan chili recipe" ...er as far as my culinary knowledge goes chili originated slightly more south than Texas mate! Also another good recipe from J.O. I liked so did my family!
2 tbsp coffee granules, 2 tbsp dark chocolate,[break it up or guess] Marmite for stock. The meat, onions and beans are necessary, but the other bits aren't. The spices are fine, but if you want chili then use chilli's, lots of fresh ones, at least 4 on the scale, they also give the colours[red,green orange,purple etc.] Once it's cooked [for as long as you like] taste for heat and sweetness. Add more chilli's and or sugar as nec. Fry the meat and onions at the start. I cook 7 to 8 pints at a time so reduce my extras accordingly. It's best if left in the pot overnight then eaten or frozen. Cheers.
Im fourteen years old and I did this perfectly! So stop complaining about the recipe, cuz it was amazing. So I guess it is your own fault.
I'm eating this as part of Tim Ferris' 4 hour body diet. Cooking it for the first time now and it smells sooooo good! Hope there's some left after all the taste testing I'm doing while it simmers! Can't wait to get stuck into it :)
I'm cooking right now, can't wait to try it!!! Thanks Jamie xx
FYI, this is not chili. Try this recipe for something more authentic: http://homesicktexan.blogspot.com/2009/02/more-precise-texas-chili-recipe.html
I just cooked this in Argentina, were is usually very hard to find ingridients for Jamie's repies. Luckily for this one, I could find everything. It's great, really good to have exactly as you said. Argies can't really hadle hot food, but this is a good way to start. thanks a lot.
number 40 add lime juice mate kills the heat but keeps the chillis identity
I prefer a rich beefy chilli. You also need fresh chillis for flavor as well as the powdered variety. Bottle of beer and more cumin than recommended above. A couple of cubes of chocolate into it is good too. Chickpeas dont really go for me, Kidney beans and sweetcorn is better. Basically its more Tex-Mex style. And if you have time and money add 300grams of braising steak into the chilli. After a couple of hours you will have not only a tasty beef chilli, but also nice little chunks of meat in it. Dont buy SMarket beef its so grainy. Butchers mince is often cheaper too.
FANTASTIC.JUST LOVE IT.I MAKE PLENTY OF IT SO MY DAUGHTER TAKES BACK TO UNY.EVERY ONES A WINNER.
Great Chilli, Mucho Enjoyo!
how long does it take to make this dish?:-)
nice, just tried this last night. Love it :D
I used this recipe last night and was so dissappointed, I halved the recipe quantities as I wasn't cooking for so many people and yet I found that I had to use way more of the spices than listed here for 6 people, I found the recipe bland as did my husband and I ended up reworking it until it tasted nice!
This chili was lovely, the recipe was easy to follow with loads of flavour. I added some dried chili flakes to bring some heat to the dish and substitued the chickpeas and kidney beans for a can of mixed beans and both worked really well. The whole family loved this chili so it we will definately cook this again!
Good recipe as a template, I ended up doing everything different though:<br /> <br /> Brown the mince!!<br /> Drain off the juices from the browned mince into a hot frying pan, reduce for a minute then add olive oil, onions, garlic and chopped bell peppers. Fry everything then chuck back into the mince along with double the spices listed. Deglaze the pan with wine or balsamic, reduce, and add that to the mince too<br /> One tin of tomatoes - and then only half fill the can - with hot water (or maybe stock... hmm). <br /> Add a bit of tomato puree (or ketchup) and Worcester sauce (or brown sauce)<br /> Simmer covered for 45 mins, add kidney beans and simmer for lid off for 15 or until it's thick
First off delete comment #3, he has no idea what he is missing with your recipie. I loved it and a good way to get those vegetables into the children along with a great way to warm them up after ice skating in the cold...Keep up the good work Jamie !!!!<br />
First of all .... brown the mince !!!!!!<br /> <br /> as a few have commented on here. The recipe calls for the mince to be added after the tomatoes???<br /> <br /> <br />
hi this was nice
What is with the UK and the insistence of adding beans and any other superfluous item to chili con carne. The name says it all: chiles and meat. Your ingredient list is too long by a mile and the most inauthentic 'classic' dish I've ever read about. At best this is a stew and it has no business being called chili con carne. To make authentic chili all you need is chuck steak, not mince, ancho chilies, chipotle chilies, Mexican oregano, garlic, cumin, water and masa. Once again, Jaime, you take a classic recipe and destroy it like you did with your 'gumbo' recipe.
The Jamies food looks amazing, just please do not use Asdas beef and pork mince. The mince tasted good, just in disappointment contained foreign body. The foreign body was a small piece of gray stone, which damaged the tooth. As a result to the personal injury the tooth was removed. Please do not buy this product as Asda do not ensure the product quality. Mince cannot contain anything else apart meat.
cookin this rite now and have to say taste buds are going mad :), jamie yr a star!!!
Good from scratch recipe, as a lot of people I added more chilli, cumin and some tomato puree as it was quite weak otherwise.. going to also add a fresh chili when I reheat later, these things are always best cooked and then reheated as they take on more flavour
Hi everyone, when making chili i subsitute a couple of bottles of lager instead of water and cook it for a couple of hours with the lid off it,i lost my taste and smell sence's 15 yrs ago but i still enjoy a good chilli.
Hi Jamie, well in Saskatchewan here I am always looking for ways to 'warm up'. I didn't have regular beans, and was looking for a different twist and this is it. Your recipe is just awesome and I already love chick peas and this was a great way to incorporate them. Thank you and to the other's that don't appreciate this recipe, to each their own I suppose. But all in all, I tweaked this recipe for our own tastes (omitted the carrots) and I was super impressed. Thank you so much for a interesting twist on an old recipe.
In South Africa we serve this on a roti or torilla with jalapenos,gaucamole,sour cream and mature cheddar cheese. Chopped chillis on the side and our lekka mrs balls chutney - lekkerbek (lover of food and wine in afrikaans)
Great recipe, BUT, does need tweaking. Go for slightly more cumin and if you want a bit of a kick add more chilli. With one teaspoon of chili powder you can hardly taste (which is great for little kids but bland for adults). I used 2tsp hot chili powder and 2tsp chili flakes. If you class a takeaway Indian Madras as a 10 on the heat scale, then this ended up about a 7 (like a medium curry heat).<br /> Browning the mince before the liquids is a must.<br /> Instead of adding a can of water I added a pint of hot beef stock (made from stock powder).as I felt plain water would dilute the flavors too much. <br /> The cooking technique is as important as the ingredients. Firstly, to intensify the flavors you have to reduce the liquid down . So it is important to have a good rolling simmer with lid off or askew to allow evaporation for a good 30 mins.<br /> This enhances flavor but doesnt really thicken the sauce as there is no real starch content in the ingredients. So I added 2 tbsp of Bisto Beef gravy powder to help. Cornflour or plain flour mixed with a little water will do the same.<br /> Then I chucked mine into a slow cooker for 3 hours (1 hour on high and 2 on low)<br /> Ended up fantastic, slightly thickened sauce and full of flavour.<br /> A twist on this is to use any leftover to make a spicey lasagne instead of bolognase sauce.<br />
Half the cinnamon, double the chilli, and remove the carrots for a better flavour.<br /> <br /> The most important part missed though is to brown the mince first!!! Mince straight into liquid turns into sludge.<br /> <br /> I found leaving it a couple days and reheating made it taste better.
wow that is chili xx woooh
I made this last week and it was so good my (ground meat hating) partner suggested "we" make it again! So making it tonight as well. The balsamic vinegar adds a fantastic natural sweetness that complements the spices and chili (I kicked it up a bit with the addition of dried chili flakes!), and the peppers do a wonderful job of amping up the fruitiness of the dish. It tasted much better after it sat around for a few hours and was reheated though, so I'm making this in advance so we can have it when I come home from my orchestra rehearsal tonight! Definitely a must-try, I recommended it to al my friends!
Jamie im off fishing this weekend for 24hrs knowing its going to be cold in the evenings im going to make this dish friday night so all i have to do on the bank is heat the chili and cook the rice looking forward to it
Cooked this up last night and both of us loved it so much it is in the lunchboxes today :-) Only issue was I used a mild chili powder and it did not have enough bang, if you want it hot I would suggest you increase the amount of chili powder.<br /> <br /> Thanks Jamie will definitley be serving this up again soon :-)
THE best chili con carne I have ever tasted - flamin gorgeous! I omitted the celery, carrots n chickpeas - mainly as I didn't have them. Only added half a can of water and left my saucepan lid off. It was soooo nice, my husband couldn't believe I'd made it - thanks Jamie!<br />
I tried this recipe a few nights ago and it turned out brilliantly. All's I done was double up on cumin and chili powder as I like mine spicy. The people that were complaining about it being too watery probably never followed the instructions correctly. "Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching" I done this and it reduced nicely!!<br /> <br />
Sorry Jamie but if this is the result, it's back to the jar sauce for me. Followed this recipe to the letter, the end result was bland and watery; total disappointment.
Another happy camper from down under (NZ). Just made your chili recipe what a treat. I did add a small container of tomato paste. Very healthy meal - thanks Jamie
I loved this recipe! I didn't make exactly like you said, I ommitted the chickpeas, and I used chili beans instead of the plain kidney beans and I didn't add as much spice (due to the chili beans already having chili in them)....but it was super delicious and I loved the fact that it was easy to make. Thanks for your inspiration I think you are great. Love from downunder NZ = its winter! BRRRHHHH!
Had this for dinner last night. I added a good splash of tabasco too near the end of cooking for an extra kick. Delicious!!
Hi Jamie, <br /> I love this recipie for chili con carne!!!! I am making this now for the fourth time since I came across it. Since I first found this, whenever I make chili I use this!!!! I can't get enough of it!!!<br /> Thanks <br /> Wendii x
I am eleven and me and my mum are cooking this chili recipe now, as I am typing. It smells and looks awesome, and I can't wait to try it!!!!!! :)
going to try this recipe tomorrow for my new french housemates in Paris. cross your fingers for me.
I made this chili 2 weeks ago, and froze half, it is even better second time around (if that is possible) Am about to make another batch, but double the quantity a it is just sooooooooooooo good!!!<br /> PS try Jamie's gravy resipe, it is to die for!!!
Fabi chili Jamie though i used vegitarian mince instead. I have never used celery or chickpeas in chili before but we all loved it and its a huge pot so it will be frozen for another time.<br /> Thanks again for a perfect meal.<br /> Kim in Edinburgh Scotland
Jamie about to make your chili to feed a hungry hoard of State of Origin watchers! <br /> bound to be a hit! :) Go Queenslanders!!!!
Nice one, tweaked it a little.. Chop up & fry off some Bacon (6 rashers) & Chorizo (half a horseshoe sausage) and add with the beef, forget the chickpeas, add another can of kidney beans. <br /> <br /> With leftovers, get some tortillas, etc and make burritos.. Yum, yum..
used puy lentils and pulses instead of meat. yum yum excellent recipe as always Jamie
Jamie I've made your chili before and we are off to a leaving doo BBQ but its raining so I'am making this for around 30 guests it was a big hit before and this time I'am going to put a little more chili in it to spice up the party.Good work you are doing for this great nation of ours.Cheers Harper family.
Hi Jamie, wonderful recipe. I made mine in the slow cooker over night so left out the water. I did however add more chili - too much!! How do I reduce the HOT!!??? Otherwise, quite amazing aromas fill my entire house. Best regards, Anne
Hi Jamie, I had your chili Con Carne week last Saturday at an outdoor party, it went down a treat! a great big pot and bowls of steaming rice with crusty bread on the side, fantastic!!! So good in fact I'm making my version this weekend, wish me luck.
Lovely recipe. although for chili lovers I would recommend adding more chili flakes or perhaps fresh chillies. I used less cinnamon as well, also didn't bother with adding any water. first time I have used chickpeas in my chili con carne and absolutely loved it. will def make it again.
Hi Made this for the first time today, only change was i added a very large red hot chili cos i like mine hot, didnt change a thing. Cant understand why so many comments about it being watery? I simmered mine on a medium heat and it reduced perfectly. If you get stuck take of heat for a second and add a paste of cornflour and a tiny bit of water and stir through then back on the heat. As i say though it was my first attempt and it was fully reduced and a lovely sauce.<br /> Cant wait to try it again tomorrow it will be even better<br />
Help! I have done this recipe before using only chili powder and the result was lovely but not nearly as hot as expected, so this time I added half a red chili except now it's way too hot... any tips on how to correct the heat now? (left to sit overnight and will serve tonight to hungry bunch...).
I am an ex professional chef and I can tell you this is probably the best chili recipe I have ever used. An absolute joy to make and eat but you MUST MUST follow the method to the letter, no need to be over creative by adding your own twists to this because there is simply no need. It's all right there. ENJOY!!
@ronnie:<br /> HOW IS CHILI con carne FROM SPAIN?! spanish=from spain.like the language.<br /> chili con carne=texan(first made by mexicans living in texas,usa). <br /> how is this AMERICAN dish form the USA form EUROPE? 2 DIFFERENT CONTIENTS! <br /> would you say james joyce is american just because he writes in english?<br /> is queen elizabeth american because she speaks english?NO!
As a veggie version I have replaced the meat with one cup of Quinoa and reduced the cooking time to 20ish minutes with pretty good success.
I've added my own little twist (a teaspoon of bovril!), cooking and smellingGood :) Hapy Days!
This was amazing. I was a little worried reading some of the negative comments. I am a novice cook and this was just lovely. Just ask my husband and four teenage sons who devoured it. Have faith and just make it, it's great!
I was a bit worried after reading negative comments, however, had faith, made this for my family of 6 ( including 4 teenage sons).I am a novice cook and this was a huge hit at our house. It tasted fantastic and even better when I took it to work for my lunch the next day.
Made this for my bunco group last week. Success! It definitely has a Moroccan taste to it, versus a traditional chili. Having said that, my 10 year old son ate it and really liked it. He normally won't eat regular chili, but ate every bit off his plate. Will make again.
greets from Austria<br /> thank you for this recipe ......
Jimbo in China,<br /> Cinnamon is a native of s/e Asia, if you can't find it in China you would not be much of a guide!<br /> In Chinese it's call 桂皮(GUI PI). Should find it in any supermarket in south China or dry goods store elsewhere.
@Ronnie... If you happen to look up the origins of the dish "chili con carne" you'll find that the dispute is that it either began in Texas or Mexico. While the name is Spanish by language the food is most definitely not. Personally I don't care what it is called and it looks like it is a good dish that I will be trying it soon. I believe Michelle was just making a point of clarification so that people didn't expect it to taste one way then come out on the other end shocked and disappointed.
@Michelle Chili con Carne is a SPANISH dish, Jamie Oliver - I'm sure - couldn't care less how the Americans make it. I know I couldn't.<br /> <br /> I'll be trying this recipe tomorrow - thanks for sharing :)
Can anyone tell me which book has the recipe for the sweet potato, black bean chili?
So, Jamie, This is not the American version of chili. It is good, but if you are looking for that classic chili taste, this recipe is off. Let me say this again, it is very very good..maybe just call it something else like, moroccan stew. I <3 U <br />
Mines cooking as I type! Smells gorgeous! cant wait to eat!!
Gutted i didnt read comments before hand, added the water altho not a whole tin and its very watery, smells aazing though!
Made the chili tonigh after reading the comments about how well it does after refrigeration. My hope is that the chili Gods will give it a bit of oomph tonight while I sleep. Its pretty bland and watery now.
I made this and wrapped it in a phyllo pastry parcel - served it on a place with avocado, tomato, and some guacamole. It was fabulous!
Just making this, a bit dubious about the adding raw mince to the other ingrediants, but will see how it turns out. Not having to brown mince would be a nice shortcut but I think it helps the taste.
This is a fantastic Recipe!
I cook for the entire week on friday, and regularly need recipes that refrigerate well, this was utterly amazing. I only replaced the celery with green onions (supermarket had none), and it tured out really good.
This recipe definitely will go into our regular program, i love the book (it got to be one of his best), and i love the recipe.
Thanks,
Ahmad
Fantastic...it's the first time I've made chili Con Carne and it came out perfect.
Thanks Jamie and I'll continue to try out your recipes :o)
This is very similar to a my chilli. I prefer the flavor using chili flakes rather than powder. I use more chili and cumin, and only a small touch of cinnamon as it can easily overpower the flavor - it needs to be subtle. Remember that it will depend on how fresh your spices are. After softening the onion etc, I add the beef and brown it, before adding the tomato and beans. For added depth, instead of balsamic vinegar you can add a teaspoon or two of treacle, or dark brown sugar, or dark chocolate at the end (taste to see how much you want to add). Treacle is my favorite at the moment . Alternatively, let it catch on the bottom of the pan - that's my excuse!
For an alternative, instead of beef, add as many different beans as you find - ring the changes with what's on hand. I regularly make 'bean-goo' as it's known in my house, with up to 10 tins of 5 different beans - lots goes into the freezer for use with rice, or in wraps, on jacket potatoes, or even liquidized to make spicey bean soup!
We adapted this recipe, trying to follow the one he made for cowboys in his recent series and was v.tasty. We used beef skirt (chunks of beef), one fresh green chili (not the really hot ones), plus half a teaspoon of powdered chili. Used a tin of 'mixed beans' - comprising cannalleni, pinto, kidney (I'm not overly keen on kidney beans). And two green peppers instead of red (he used green in the tv programme). Not sure how much water was put in, but probably half to three quarters of that amount. It was delicious. Best chili I have made.
I saw a Jamie program recently with his Brazilian friend, and Jamie made chili con carne with solid chunks of meat instead of mince! I am b------d if I can locate the recipe on any website that Jamie appears on! Can you please supply that recipe for me? Thanks a lot. Al.
This smelled so amazing while it was cooking! I added quite a bit of chili oil and it spiced it up very nicely. I had no trouble with excess water and I loved the variety of flavors. I can't wait to see what it tastes like tomorrow after it sits over night!
Worst chili ever. Far too much cinammon. Cinnamon flavored mince.
Made this chili for the first time last night for family and friends. As it was the first attempt I followed the recipe religiously. Its so easy to make and was a very very tasty meal. I do fully agree with others though, leave or half the amount of water and it needs more chili in there too! The Chickpeas in there were really tasty and I shall always use this recipe in the future and just adapt it to taste.
Think next time I'll leave the water, use some fresh chilli's as well. If in doubt Tesco's do some red kidney beans in chili sauce whish are lovely to add flavour.
Easily the best and easiest chili recipe I've come accross. Thank you Jamie!
This is a lovely dish! So easy and quick to make. I always add more chillies and spices, as I'm a chili fiend! I'm not a huge fan of rice, so as an alternative we have mashed sweet potato. Organic mince and vegetables are the best for quality and flavour! Plus you know there arent any unwanted nasties in your meals! Thanks Jamie, keep it up :-) x
add a couple of oxo to it ---- delicious!!
What is a lug?
does it mean table spoon i have never heard of this before
To make it less watery i wouldnt bother with the water, ive never added it to chili when ive been making it with a squartz packet - even though it tells you too. Just making my first chili from scratch with this recipe (with some bits taken out!) and havent added the water. it will cook quicker aswell. i also agree theres too much cinnamon
To make it less watery i wouldnt bother with the water, ive never added it to chili when ive been making it with a squartz packet - even though it tells you too. Just making my first chili from scratch with this recipe (with some bits taken out!) and havent added the water. it will cook quicker aswell
make this every week but need more of a kick without blowing my head with chilly can you give me any ideas please
Making this for the second time -- I think it's great. I reckon the people who've found the vegetables a weird addition aren't chopping them finely enough ... and as for it being watery, maybe try a better quality minced beef? Organic mince isn't too expensive these days, and if you can stretch to it, it makes a big difference. Also Jamie does say you might want to up the chili quantities, but for a family with very young children, we've found the quantities given in the recipe are fine. Thanks xx
hi jamie The best chili con carne ever!!!! I did it last night for all the family and we all loved it, kids too! missed
Did this to your recipe as close as I could, first time Chili CC for me. Can't find cinnamon here, maybe a blessing by some comments, forgot the celery and used tinned white Canneloni beans (great put in the pan with a roast joint of pork!) instead of chick peas. Could only get a small amount of beef (it's pretty crap here, may buy a mincer) but it was a fantastic meal.
My five year old doesn't like spicy but even with one teaspoon full (well it was from Dubai) it was 'just right' hot for me. She loved it.
One thing I did do was soften the diced carrots for 5 mins in boiling water, with all the other soft texture I didn't want it to be too abstract ... still a different texture though, I liked it and so did the little one.
Thanks for this, just love the '15' show and concept. Brilliant!!!
You ever fancy coming to China or Hong Kong? I'm your man if you want to see the real side, bit of research maybe?
Cheers
Jimbo
Hi Jamie,
Made this tonight for the first time... smelled fantastic and filled the house with a wonderful aroma but honestly found it really lacking in flavor but that could be because the rest of the family dont like anything spicy so we really cut down the chili powder. It was also really watery. Ive noticed some other comments about doubling the spices and such. Would love some feedback as to other ideas to kick up the flavor a bit.
Disappointing, lacked depth; completely gutted. Love you're programs though.
right jamie it was totally brilliant but ilacked the hoopha: lovely my son tried your rec and did really well but the thought of inviting guess to the house for the really wondrful chilli. points out of ten 6 what was missing all the ingrediants fresh except chick peas kidney beans. Fresh corriander fresh veg . he did really well. Ta very much jamie. Thank you would like to challenge you to a lovely pudding? had a brilliant teacher being my father! have coked and baked from the age of five won comp at school and came from a familiar depressed background but a happy one
I could eat this everyday and never get sick of it!! Its so delicious and sometimes I use corn chips to stick on the top its nice and decorative and also so yummy! One day I will try it in taco shells which I'm sure will be delicious too!!! Thank you Jamie!!
Made the chili con carne and the flavors where outstanding i have had chili con carne from a tin but it dosn't compare.
I'm making this for the second time today, double quantity and in the slow cooker... with regard to depth for vegetarian version, I always find this a bit of an issue with chili, I think you get 'hot' without 'savoury' very often, even with carniverous version. I made a veggie chili for friend's party a few years ago, and everyone preferred the veggie version to the meat, I can't remeber exactly, but I roasted parsnips, field mushrooms and aubergine (min fat added), and chopped them roughly and added as a substitute for meat, along with chick peas these gave it a 'meatier' texture and a some depth of flavour, I also put a small teaspoon of cocoa powder, and of course red kidney beans ...
Jamie- got this book for Christmas as my boyfriend and I have just got our own place and didn't have much clue in the kitchen! We love it! Tried so many of your recipes now and swear by them. Love the chilli, made it a few times now and been a success every time. Love the celery and carrot in too for part of 5 a day. Thanks to Jamie I CAN now cook! Thank you xxxx
Super Yummy ! Love Jamie's recipes ! Doubled the amount of spices though :-p And did it Sin Carne !
Yum-oh! A deliciously flavorful chili con carne recipe with a twist. Wonderful on a -30 degree Celsuis night here in frosty Alberta. A definite go-to recipe from now on.
Made this for valentines day but also added 3 chili peppers v nice. had the book ( MOF ) since xmas and my husband raves about to his friends that much 4 have gone and bought it result.
As a veggie, I made this with Aduki beans instead of the minced beef, and it was nice, but I felt it could have done with something more - there was no depth to it. Any suggestions?
Surprised how delicious this was. Really yummy and healthy. Would like to try cooking with quorn.
I made it for my girlfriend and choose this one for lack of cooking skills but I think I pulled it out with this one! Thanks for the recipe Jamie! Love from Istanbul, Turkey
i love chili con carne
nice and spicy we make it!
made recipe last nite pretty disappointed rather bland ,didn,t think the carrots or celery worked cant beleive you didnt use fresh chillies as im a big beleiver in fresh produce i was actually watching the naked chef yesterday and i might try it the way you done it back then as you use fresh chillies and you mince your own beef
I love your recipes! However, I would appreciate it if
you could have a conversion chart for the amounts of
ingredients that are required in your recipes. It would
be very helpful. I live in the U.S. and I am not quite familiar
with the metric system. Thank you.
Jamie,
You once published a fantastic recipe for chili con carne in one of the sunday free magazines. It included both beef and pork mince, 4 tins chopped tomatos and sundried tomatoes including the oil they are preserved in. Unfortunately I have misplaced the recipe and cant find it online. Are you able to help ?
Jackie
The best chili I ever had was using your bolognese recipe from one of the books... I just upped the fresh chili and added some kidney beans, loads of lemon zest, it was awesome, made for a party of 20 and everyone loved it, bit surprised at this recipe, does sound as if it would be a bit bland in comparison.. and potentially watery
Thanks Jamie!!! Been working my way through your book and everythings been great - except the chili - found it very bland, although i do love spicy foods. Converted my sister and sister in law, any time i invite them round the first thing they ask is 'What r u cooking!!'
This is a great healthy alternative for the traditional chili con carne. I followed this recipe and found it to be wonderfully full of flavour. My family loved it, Well done Jamie. This is the first time i have made chili con carne and i must say i added sweet paprika to it and double the beef! Fantastic! Thankyou jamie love your work!!!
Must say, this was the blandest, wettest chili I've ever had the misfortune to eat. I, like SG have a spicey palette and love a good chilli. However, what chef in his right mind would not use fresh chilli. Also, the chick peas, carrots and celery were a few ingredients too far. As their origins hail from Europe or Middle East and not the South Americas, if we're being traditional. Smelt fantastic while cooking, which probably added to our disappointment.
This is the first bad result from the book so far though, let's hope it's the last.
Brilliant, my family loved it. I always used to make a basic chili con Carne, which they also enjoyed. Yours is devine and has been shared with many friends.
Any chance you will ever do a course/school in SA hm, hm! Please let me know. My family and also my friends are big fans of you. You've put the fun in Cooking again! As I go trhough your recipes I can actually hear your "accent" in my head!
Sorry but I was massively disappointed with this. The carrots tasted wrong and it was very watery. I was not impressed with the chickpeas. It was nice and smelt so lovely whilst cooking, it just wasn't as yummy as I thought it would be.
Because I trust you in the kitchen....Jamie, I 'm gonna make your tastefull chili con carne.
I hope I can make it just the way you do it, But I'm hopefull.
Thanks a lot for your nice way of cooking.
Myself and my girlfriend are working our way through the MOF book and have enjoyed all the recepies we have cooked so far (bar the leek and chicken stroganoff)
I am a massive chili fan and have to say that I was very disappointed with this. It tasted very bland. With the celery, carrots and cinamon its more of a chili stew than a chili con carne. The reason chili con carne was created by the mexicans was so that the spices took away from the flavor of the (usually) gone off beef.
It may be cheating but a quicker (and cheaper receipe) is 500g minced beef, 1 packet of schwartz hot chili con carne mix, 2 medium or 1 large onion, tin of chopped tomatos, tin of kidney beans.
This is great! I had it with both rice and crusty bread, it was fab. Can't wait to get home and finish the leftovers.
well had the most tasty chili last week in lake district...... this sounds good gonna give it a go 2 night let u know what i think........
i cooked this chili tonight it was great, the kids loved it too, thanks for another great recipe x
Made this last night, it was super yummy!!! Had it with Nachos and sour cream instead of rice. The chili was healthy, tasty and flavoursome. I did add a couple of chopped chillis to give it the extra kick but other than that did exactly what the receipe said! Amazing, thanks Jamie. Have popped the rest in the freezer for another night!
Jacs, I think YOU got this one wrong!! I also followed Jamie's recipe last night and my wife and I both loved it!
first thing i have to say is jacs ur either an absolute mong in the kitchen or just talking rubbish i hardly cook as ive been in the military and work in iraq i made this by following the instructions in reciepe and found it absolutly beautiful nothing wrong with it what so ever, fantastic taste and im making it again soon
jay
Loved this recipe, have made it twice and added leftover turkey the second time this dish is so fragrant while cooking i just love it!
What a shame this was going to be for 30 people at my local yacht club but i have done trail run and found it very runny and not much of a chili taste or texture. As my husband said i wouldn't pay you for this. i did just as the recipe said so sorry Jamie but you got this one wrong.
The best chili con carne ever!!!! I've just did it and everybody in the house is happy and satisfied! Easy, simple and full of flavour!!!
i loved this chili it was fab thank jamie
I made this and my hubby and I both agree it's the best chili I've ever made.
Thanks Jamie.
I found that i needed to double the spices to get some flavor (perhaps i did something wrong?) but my family loved it! so great recipe
very nice
hi jamie. i am 50yrs young and have given up work and my house t go and take care of mother who had a couple of strokes last april. wilst she is still pretty indipendant she is not safe to be left incharge of a cooker so i do all the cooking n stuff and enjoying it to. so i would verry greatfull for any advise on healthy cooking -recipes.she does enjoy the odd chili n spag bog type of stuff and i do try to do a couple of good old gravy dinners a week. seen a couple of your telly programs. rotherham was outstanding. youre a real breath of fresh air. regards MOE
Looks like a realy good resipe going to give it a go to night, see what happens ( " , )