Jamie Oliver

Chilli con carne with popping kidney beans

Chilli con carne with popping kidney beans

Makes 10
Cooks In2H 25M
DifficultyNot too tricky
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Ingredients

  • 2 dried chillies , such as chipotle
  • 2 large red onions
  • 4 cloves of garlic
  • 1 big bunch of fresh coriander
  • 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 beef
  • 500 g higher-welfare minced pork
  • 4 x 400 g tins of plum tomatoes
  • 3 mixed colour peppers
  • 2 x 400 g tins of kidney beans
  • soured cream
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Method

  1. In a bowl, cover the dried chillies with boiling water and leave to rehydrate.
  2. Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
  3. Put a large, dry, sturdy saucepan over a medium heat and, once hot, add 1 tablespoon of oil, followed by the onions, garlic, coriander stalks and most of the fresh chilli. Cook for 10 minutes, or until the onion is soft but not coloured.
  4. Peel and finely chop the carrots, and once the onions are soft, stir them into the pan with the paprika, cinnamon stick and half the cumin seeds. Fry for 5 minutes.
  5. Drain and finely slice the rehydrated chillies, reserving the water. Stir into the pan, along with all the mince, breaking it up with a wooden spoon. Cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
  6. Add the reserved chilli soaking water and tinned tomatoes, breaking them up with the wooden spoon, season well and bring to the boil. Reduce to a simmer and leave for 1 to 2 hours, or until thickened.
  7. Meanwhile, char the peppers by carefully holding them with tongs over a flame and turning until blackened all over (if you’re cooking this indoors, use a gas flame or a screaming-hot griddle pan).
  8. Place in a bowl, cover with clingfilm and leave to steam.
  9. Once cool enough to handle, peel the skin off the peppers, deseed, cut into strips and add to the chilli.
  10. With about 5 minutes to go, put a large, dry pan over a medium heat and, once hot, toast the remaining cumin seeds for a couple of minutes.

    When they smell fantastic, add a good drizzle of oil, then drain and add the beans. Fry and toss until crisp and starting to pop. Season well, then tip into a serving bowl, scatter over the coriander leaves and mix together.
  11. Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli. Serve with the popped beans, soured cream, and whatever else you fancy.

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