CHILI CON CARNE
Provided by Jamie Oliver
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
- Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
- Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
- Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
- Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
- Add the red kidney beans 30 minutes before the end of cooking time.
JAMIE OLIVER'S SPICY CHILLI (CHILLI CON CARNE)
Picked this recipe card up in Sainsbury's in the UK in 2008, from Jamie Oliver's "Feed Your Family For A Fiver" series. Added some extra ingredients to make it more authentic and interesting.
Provided by Baz231
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion with garlic in non-stick fry pan or wok over medium heat until it softens.
- Add minced beef and cook until browned, breaking it up with a wooden spoon so there are no lumps.
- Add chopped tomatoes, red kidney beans, red wine, mushrooms, cumin, oregano and chilli powder (if using), stir and bring to boil.
- Reduce heat and simmer uncovered for 25 minutes or until the sauce thickens. Serve over long grain rice.
Nutrition Facts : Calories 440.1, Fat 19.6, SaturatedFat 7.5, Cholesterol 85, Sodium 1431, Carbohydrate 29.1, Fiber 8.2, Sugar 15.4, Protein 28.5
JAMIES CHILLI CON CARNE
I was given 'Happy Days With The Naked Chef' and found that I enjoy Jamies style, he can be relied on for sensible recipes that work. I decided to try his Chilli Con Carne for my son and husband one weekend when the girls were away. Good comfort food, served over rice, DH found this spicy while I thought it could be pepped up a little more (sometimes I surprise myself!!).... adjust for your own taste! Jamie recommends chuck steak, minced, but I used ground beef that I had in the freezer. I don't think the sun-dried tomatoes are traditional, but they are a nice touch! This dish is ideal for make-ahead, and definitely tastes even better the next day!
Provided by Karen Elizabeth
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, fry onions and garlic in a little olive oil until soft.
- Add chilli powder, fresh chilli, cumin and a little seasoning. Then add the meat and continue to cook, stirring, until it has browned.
- Process the sun-dried tomatoes in your food processor, with a little oil from the jar, enough to loosen into a paste.
- Add these to the beef with the tomatoes, cinnamon stick, and the water. Check the seasoning, and add more if you prefer.
- Bring to the boil, cover, turn the heat down and simmer for about 1 and a half hours.
- Add the kidney beans about 1/2 an hour before serving, they are already cooked and only need to be warmed through.
- Serving suggestions, steamed rice, crusty bread, a tossed salad, some guacamole or/and sour cream/yoghurt.
Nutrition Facts : Calories 694.1, Fat 27.6, SaturatedFat 8.5, Cholesterol 85, Sodium 256.6, Carbohydrate 71.3, Fiber 21.6, Sugar 8.3, Protein 45.8
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