JAMIE OLIVER CHILLI RECIPES

Name: Chilli con Jamie
Total time: 4 h 10 min
Yield: 10
Cuisine: https://schema.org/GlutenFreeDiet
Ingredients: 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

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

Ingredients

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

TURKEY CON CHILLI | JAMIE OLIVER RECIPES

Turkey con chilli | Jamie Oliver recipes image

No one will recognise leftover turkey once it's jazzed up in this spicy chilli with attitude

Total Time 2 hours 35 minutes

Yield 6

Number Of Ingredients 25

Ingredients

2 red onions
1 carrot
1 leek
1 red pepper
1 yellow pepper
1 fresh red chilli
1 fresh green chilli
olive oil
1 bunch of fresh coriander (30g)
1 teaspoon ground cumin
1 heaped teaspoon smoked paprika
1 heaped teaspoon runny honey optional
3 tablespoons white wine vinegar optional
600 g leftover turkey
3 x 400 g tins of quality plum tomatoes
1 x 400 g tin of butter beans or chickpeas
2 limes
soured cream to serve
2 ripe avocados
2 ripe tomatoes
¼ of a red onion
½ a clove of garlic
1 fresh green chilli
1 bunch of fresh coriander (30g)
1 lime

Steps:

1. For this recipe, you will need 600 g turkey, leftover, shredded.
2. Preheat the oven to 180°C/350°F/gas 4.
3. Peel and roughly chop the onions and carrot, and trim and roughly chop the leek. Deseed and roughly chop the peppers, and deseed and finely chop the chillies.
4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes.
5. Pick the coriander leaves (save these for later) and finely chop the stalks.
6. Add the coriander stalks, cumin and paprika to the pan, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables.
7. While that’s happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of sea salt and black pepper to the pan of vegetables, then add the turkey and take the pan off the heat.
8. Scrunch in the tomatoes, drain and add the chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.
9. While that’s cooking, make your guacamole. Peel and destone the avocados and put one of them in a food processor. Halve the tomatoes, peel the onion and garlic, and deseed the chilli, and add it all to the food processor with the coriander and blitz.
10. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time, then tip into the bowl with your chunky avocado and mix together.
11. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the reserved coriander leaves.
12. Have a taste to check the seasoning, then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top. Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you fancy, then get everyone to tuck in!

Nutrition Facts : Calories 452 calories, FatContent 19 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 41.4 g protein, CarbohydrateContent 30.2 g carbohydrate, SugarContent 17.5 g sugar, SodiumContent 0.96 g salt, FiberContent 9.1 g fibre

More about "jamie oliver chilli recipes"

CHILLI CON CARNE RECIPE | JAMIE OLIVER CHILLI RECIPES

Using brisket in this chilli con carne recipe gives amazing texture and wonderful depth of flavour.
From jamieoliver.com
Total Time 4 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 426 calories per serving

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.

See details

VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES

This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 369 calories per serving

1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

See details

SIMPLE CHILLI CON CARNE | JAMIE OLIVER CHILLI RECIPES

This hearty, all-time classic chilli con carne recipe is hard to beat – delicious!
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 353 calories per serving

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.

See details

HOMEMADE CHILLI CON CARNE RECIPE | JAMIE OLIVER RECIPES

A good, slow-cooked chilli always goes down a storm and is great for feeding a crowd. I’ve also included popped kidney beans for fantastic texture. Serve it with whatever you fancy – rice, jacket potatoes, flatbreads, tacos – it’s your call.
From jamieoliver.com
Total Time 2 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 249 calories per serving

1. Cover the dried chillies with boiling water and leave to rehydrate.
2. Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
3. Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
4. Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
5. Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
6. Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
7. Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
8. Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
9. With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
10. Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.

See details