good old chili con carne

Love this recipe. The only thing I add is frozen corn. Can I share this recipe and my experiences cooking it at kamloopsparents.com. I would provide the link to this site and mention Jamie Oliver and the Food Revolution. Thanks!

For cooking instructions look at comment number 6. The page has got corrupted somehow :-)

I stuffed some of the veggie mix (with zucchini instead of carrot) into a hollowed out Minikin Pumpkin (one minikin per serve) then roasted it off in the oven for half an hour. Served it in the middle of the plate, surrounded by Jamie's Recipe above with sprinkled coriander. Served with guacamole, natural yogurt, and plain nacho chips on the table. It was beautiful!

thx Claire... maybe the person looking after the website could actually update the page. that would be helpful :)

I think that you might find Claire's method a whole lot tastier if you brown the meat after the onion, garlic, celery etc, before adding the tomatoes and 'wet' ingredients, rather than adding it raw to the cooked sauce! yum!

@Kyle Haha, rocket surgery, that's a new field!

why don't you all try reading step 13.. it's not rocket surgery

METHOD<br /> How to make good old chili con carne<br /> 1.Peel and finely chop the onions, garlic, carrots and celery - don't worry about the technique, just chop away until fine.<br /> .2.Halve the red peppers, remove the stalks and seeds and roughly chop.<br /> .3.Place your largest casserole-type pan on a medium high heat.<br /> .4.Add 2 lugs of olive oil and all your chopped vegetables.<br /> .5.Add the chili powder, cumin and cinnamon with a good pinch of salt and pepper.<br /> .6.Stir every 30 seconds for around 7 minutes until softened and lightly coloured.<br /> .7.Add the drained chickpeas, drained kidney beans and the tinned tomatoes<br /> .8.Add the minced beef, breaking any larger chunks up with a wooden spoon.<br /> .9.Fill one of the empty tomato tins with water and pour this into the pan.<br /> .10.Pick the coriander leaves and place them in the fridge.<br /> .11.Finely chop the washed stalks and stir in.<br /> .12.Add the balsamic vinegar and season with a good pinch of salt and pepper.<br /> .13.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.<br /> .To serve chili con carne<br /> 1.This is fantastic served with fluffy rice.<br /> .2.Just divide the rice and chili into big bowls or serve in the middle of the table and let everyone help themselves.<br /> .3.If you don't fancy rice it's equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous.<br /> .4.Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chili with the coriander leaves.<br /> .5.I love to add a nice green salad to round it off.<br /> ...

tired the boil everything method... wasnt too nice. maybe i did something wrong?? and tips?

Dah??? How do I cook this?<br /> All the ingredients, but no cooking instructions.<br /> XX

Hi<br /> I am so exited to try this ... but here is no method / cooking instruction to this recipe.<br /> Or am I having a "blond moment" here?<br /> XX<br />

Great list of ingredients. What do you do with them? All in one pot and boil it to death? A few clues might help.<br />