James Chilli Recipes

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JOHN'S CHILLI CON CARNE

A warm, comforting chilli is the ultimate family meal. This dish is great for all seasons and has a mix of sweet (cascabel) and smoky (ancho) chillis to give it depth

Provided by John Torode

Categories     Dinner, Main course, Supper

Time 5h30m

Number Of Ingredients 16



John's chilli con carne image

Steps:

  • Heat oven to 160C/140C fan/ gas 3. Heat a large cast-iron pot or saucepan over a high flame, pour in the oil, then drop in the onions, chillies, paprika and thyme. Cook for 5 mins until the onions soften. Add the celery, give it a stir and crumble in the stock cube. Stir again and cook for another 5 mins
  • Add the beef, stir well, then colour for a few mins to coat the meat with the spices. Add the flour and coat everything with a more few stirs, then add the remaining ingredients, along with 1 tsp salt.
  • Let it come to the boil, then put a lid on, place in the oven, reduce the temperature to 140C/120C fan/ gas 1 and cook for 4 1 /2 hrs.
  • Take the pot out of the oven and remove the carrots, chop them into small chunks, then put them back in. I like plenty of sauce, but you may want to remove some if you don't want it too saucy - be sure to keep it, it's great on toast when cold. Remember to remove the chillies before you serve. Finally, scatter with coriander, if you like

Nutrition Facts : Calories 449 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium

80ml olive oil
2 large onions , roughly chopped
2 large dried ancho chillies (buy from Waitrose or ocado.com)
3 dried cascabel chillies (buy from Waitrose or ocado.com)
2 tsp smoked paprika
2 tsp dried thyme
3 celery sticks , finely chopped
1 beef stock cube
1.5kg beef shin, boneless and cut into large chunks
1 tbsp plain flour
3 carrots , trimmed, left whole
50ml maple syrup
1can chopped tomatoes
500ml bottle dark beer
500ml fresh beef stock
fresh coriander sprigs, to serve

JAMES BEARD CHILI

This is unlike any other chili recipe I've had... It's been in our family longer than I've been around, but not sure of the origination. It's got unsweetened chocolate, wine, and olives in it-what could be better??!!

Provided by sarahgoldie

Categories     Meat

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 17



James Beard Chili image

Steps:

  • -Saute onions & garlic in the butter & oil (use a heavy dutch oven if you've got it, otherwise you can transfer to a casserole after stovetop dirctions --
  • -Mix flour, Salt & Pepper in a bowl. Dredge meat in seasoned flour and add to onions. Turn meat occsionally until browned evenly.
  • -Add rest of ingredients up to (including) wine and bring to a boil.
  • Bake at 300 for 1 1/2 hours.
  • -Add remaining ingredients and continue baking another 1/2 hour.
  • Serve with rice and steamed broccoli.

Nutrition Facts : Calories 1781, Fat 177.9, SaturatedFat 72.6, Cholesterol 240, Sodium 278.3, Carbohydrate 18, Fiber 4.3, Sugar 4.9, Protein 22.1

3 lbs cubed beef
2 large onions, diced
3 tablespoons butter
3 tablespoons oil
3 garlic cloves, minced
1/4 cup flour
1 dash salt
1 dash pepper
3 tablespoons chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1 cup tomato puree
1 cup white wine (use one you'd enjoy drinking- I use sherry)
2 tablespoons sesame seeds
2 tablespoons chopped fresh parsley
11 -20 black olives, sliced
1/2 ounce unsweetened chocolate

BEST DAMN CHILI

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28



Best Damn Chili image

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

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