HOME MADE CHILLI RECIPE RECIPES

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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

CHILLI CHICKEN ONE-POT RECIPE | BBC GOOD FOOD



Chilli chicken one-pot recipe | BBC Good Food image

A prepare-ahead one pot that will please all ages and is easily made for a crowd, just reheat and add some garlic bread and a salad

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Total Time 1 hours 25 minutes

Cook Time 1 hours 5 minutes

Yield 8

Number Of Ingredients 13

2 large onions, halved and sliced
2 tbsp olive oil
265g chorizo ring, peeled and thickly sliced
4 red peppers, deseeded and cut into large chunks
2 x 400g/14oz can chopped tomato
2 chicken stock cubes
½-1 tsp dried chilli flakes
2 tsp dried oregano
16 boneless skinless chicken thighs
3 x 410g/14oz cans red kidney beans, drained
15g pack coriander, chopped
2-3 avocado, skinned and sliced
good squeeze lime juice

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Fry the onions in the oil for 5 mins until they become soft and start to colour. Add the chorizo and fry for a few mins more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.
  • Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins. Add the beans, stir, then cook for 20 mins more. You can make this up to 2 days ahead and keep chilled.
  • To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot. Stir in most of the coriander, toss the rest with the avocado, lime and a little salt, then pile this on top. Serve with Garlic & oregano bread (below) and a bag of green salad tossed with olives, cherry tomatoes and finely sliced red onion.

Nutrition Facts : Calories 501 calories, FatContent 18 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 9 grams fiber, ProteinContent 58 grams protein, SodiumContent 3.16 milligram of sodium

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