BEEF CHILI RECIPE JAMIE OLIVER RECIPES

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CHILLI CON CARNE RECIPE | JAMIE OLIVER CHILLI RECIPES



Chilli con carne recipe | Jamie Oliver chilli recipes image

Using brisket in this chilli con carne recipe gives amazing texture and wonderful depth of flavour.

Total Time 4 hours 10 minutes

Yield 10

Number Of Ingredients 17

2 kg beef brisket trimmed and sliced into 2.5cm thick pieces across the grain
500 ml hot coffee
3 large dried chillies such as ancho, chipotle or poblano
2 red onions
10 cloves of garlic
olive oil
2 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon dried oregano
2 fresh bay leaves
3–4 fresh chillies
2 cinnamon sticks
4 x 400 g tins of plum tomatoes
3 tablespoons molasses or muscovado sugar
3 red, yellow or orange peppers
2 x 400 g tins of beans such as kidney, butter, pinto
soured cream optional

Steps:

    1. Ask your butcher to trim and slice your brisket for you. If you’re doing it yourself, carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces.
    2. Make the coffee and, while it’s hot, soak the dried chillies in it for a few minutes to let them rehydrate.
    3. Meanwhile, peel and dice the onions and peel and finely slice the garlic.
    4. Heat a few lugs of oil in your largest casserole pan on a low heat, add the cumin, paprika, oregano, bay and onions. Fry for 10 minutes, until the onions have softened.
    5. Deseed and chop half the fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of sea salt and black pepper and a splash of the chilli-infused coffee.
    6. Stir, then add the rest of the coffee, the tomatoes, breaking them up with the back of a spoon, and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.
    7. After a few hours use 2 forks or a potato masher to break the meat up and pull it apart.
    8. Once you’ve done this, deseed, slice and add the peppers, then drain and add the beans. Leave to simmer with the lid off for 30 minutes, or until the meat is completely falling apart and delicious, stirring occasionally.
    9. Have a taste and season well – if you require a bit more heat (like I would), this is the time to deseed and chop the rest of the fresh chilli and stir it in.
    10. Dollop a big spoonful of soured cream over the chilli (if using), and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad. Don’t forget multiple cold beers! Enjoy.

Nutrition Facts : Calories 426 calories, FatContent 13.1 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 50.5 g protein, CarbohydrateContent 26.7 g carbohydrate, SugarContent 13.8 g sugar, SodiumContent 1.4 g salt, FiberContent 10.8 g fibre

SIMPLE CHILLI CON CARNE | JAMIE OLIVER CHILLI RECIPES



Simple chilli con carne | Jamie Oliver chilli recipes image

This hearty, all-time classic chilli con carne recipe is hard to beat – delicious!

Total Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 15

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 (15g)
2 tablespoons balsamic vinegar

Steps:

    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.

Nutrition Facts : Calories 353 calories, FatContent 14.4 g fat, SaturatedFatContent 4.4 g saturated fat, ProteinContent 27.8 g protein, CarbohydrateContent 29.8 g carbohydrate, SugarContent 14.8 g sugar, SodiumContent 1.1 g salt, FiberContent 8.4 g fibre

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