SIMPLE CHILLI CON CARNE | JAMIE OLIVER CHILLI RECIPES
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
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
SLOW COOKER CHILLI CON CARNE RECIPE - BBC GOOD FOOD
Use whichever beans you have in the cupboard for this richly spiced beef and chipotle slow cooker chilli. It's a perfect meal to prepare for busy weeknights
Provided by Esther Clark
Categories Dinner, Main course, Supper
Total Time 8 hours 25 minutes
Prep Time 25 minutes
Cook Time 8 hours
Yield Serves 6-8
Number Of Ingredients 16
Steps:
- Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
- Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
- Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
- Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.
Nutrition Facts : Calories 281 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.03 milligram of sodium
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CHILLI CON VEGGIE | FAMILY BASICS | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 388 calories per serving
- Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
- Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
- Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).
- Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
- I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.
COMFORT FOOD RECIPES - BBC GOOD FOOD
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Reviews 4.4
Total Time 40 minutes
Category autumn, winter, dinner, soup
Cuisine American
Calories 385 calories per serving
- Ladle into bowls and top with cheddar, sour cream, and green onions.
CHILLI CON VEGGIE | FAMILY BASICS | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 388 calories per serving
- Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
- Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
- Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).
- Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
- I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.
COMFORT FOOD RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BEST BEEF CHILI RECIPE - HOW TO MAKE EASY HOMEMADE CHILI
From delish.com
Reviews 4.4
Total Time 40 minutes
Category autumn, winter, dinner, soup
Cuisine American
Calories 385 calories per serving
- Ladle into bowls and top with cheddar, sour cream, and green onions.
BEST BEEF CHILI RECIPE - HOW TO MAKE EASY HOMEMADE CHILI
From delish.com
Reviews 4.4
Total Time 40 minutes
Category autumn, winter, dinner, soup
Cuisine American
Calories 385 calories per serving
- Ladle into bowls and top with cheddar, sour cream, and green onions.
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