Jamie Oliver

Good old chilli con carne

A winter warmer with beans and chickpeas

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Good old chilli con carne

Serves 6
Cooks In1H 15M
DifficultySuper easy
Jamie's Ministry of Food
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
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Ingredients

  • 2 medium onions
  • 2 cloves garlic
  • 2 medium carrots
  • 2 sticks celery
  • 2 red peppers
  • olive oil
  • 1 heaped teaspoon chilli powder
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon ground cinnamon
  • 1 x 400 g tin of chickpeas
  • 1 x 400 g tin of red kidney beans
  • 2 x 400 g tin of chopped tomatoes
  • 500 g quality minced beef
  • ½ a bunch of fresh coriander
  • 2 tablespoons balsamic vinegar
  • 400 g basmati rice
  • 500 g natural yoghurt
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Method

  1. Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop.
  2. Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, chilli powder, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.
  3. Drain and add the chickpeas and kidney beans, tip in the tomatoes, breaking them up with the back of a spoon, then pour in 1 tin's worth of water. Add the minced beef, breaking any larger chunks.
  4. Pick the coriander leaves and put aside, then finely chop and add the stalks to the pan, with the balsamic vinegar. Season with a good pinch of sea salt and black pepper.
  5. Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.
  6. Serve up with fluffy rice or couscous, a hunk of crusty bread, or over a jacket potato, with some yoghurt, guacamole, and wedges of lime on the side for squeezing over. Sprinkle over the reserved coriander, and some fresh chilli, if you like, then tuck in.

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