Chilli con carne is a classic dish. Although it’s delicious all year round, it really hits the spot when the weather gets a little colder, and the nights get a little longer.
You can really customise a chilli con carne recipe to give it your own twist – adding a bit of chorizo packs a smoky punch, and you can add little chunks of sweet potato, or an extra chilli if you’re feeling brave! We’ve stuck with an easy chilli con carne recipe here, but think of it as a template and use whatever extras you fancy. Why not check out all the chilli con carne recipes on jamieoliver.com for inspiration?
2 cloves of garlic
2 sticks of celery
2 red peppers
1 heaped teaspoon chilli powder
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
1 x 400g tin of chickpeas
1 x 400g tin of red kidney beans
2 x 400g tins of quality plum tomatoes
500g minced beef
½ a bunch of fresh coriander (15g)
2 tablespoons balsamic vinegar
optional: natural yoghurt and guacamole, to serve
Total time: 2 hours
- Peel and finely chop the onions and garlic. Trim and finely chop the carrots and celery. Deseed the peppers and roughly chop.
- Place a large pan on a medium-high heat. Drizzle in 2 tablespoons of oil and add the chopped veg.
- Add the chilli powder, cumin and cinnamon to the pan, followed by a good pinch of sea salt and black pepper. Cook for 7 to 8 minutes, stirring regularly, or until softened.
- Drain and add the chickpeas and kidney beans. Pour in the tinned tomatoes, breaking them up with a wooden spoon, then fill the tin with water and pour into the pan.
- Add the minced beef, breaking any larger chunks up with a wooden spoon. Finely chop the coriander stalks and stir through, then drizzle in the balsamic, season again and bring to the boil.
- Reduce the heat to a simmer, cover and cook for 1 hour and 15 minutes, stirring occasionally, then remove the lid from the pan and cook for another 15 minutes, adding a splash of water if it looks like it’s starting to dry out.
- Roughly chop the coriander leaves and cut the limes into wedges for squeezing over.
- Dish up the chilli, serving each portion with coriander and lime, and a spoonful of yoghurt and guacamole, if you like. Delicious served with fluffy white rice, a baked potato, or a few tortilla chips.
If you’d prefer to go down the veggie root, here’s Jamie with a sweet potato chilli recipe for you to try