This chili con carne recipe by Jamie Oliver falls into the comfort food category. Jamie is like my cooking buddy, as I always say, and I actually prefer the “old” Jamie to the current version. I find myself cooking less from his newer cookbooks and always returning to his first ones.
This chili con carne recipe is simple to make. The base includes minced meat, rice, beans, vegetables, and even your own spice mix. It’s a homemade dish made without any packets or pre-mixed ingredients.
INGREDIENTS (FOR 8 SERVINGS)
- 2 onions
- 1 clove of garlic
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1 dried chili pepper, finely chopped (seeds removed)
- 1 generous teaspoon cumin
- A pinch of chili powder (to taste)
- 500 grams ground beef
- 8 sun-dried tomatoes in oil
- 2 cans of tomatoes (400 grams each)
- 700 ml passata (Heinz)
- 1 cinnamon stick
- 2 cans of kidney beans
For serving:
- Guacamole
- Grated cheddar cheese
- Rice
- Tortilla chips
- Green salad
INSTRUCTIONS
You can make this dish either on the stove or in the oven. If you choose the oven, preheat it to 150°C (300°F).
- Finely chop the onions and garlic. Heat a thick-bottomed pan with the olive oil and cook the onion and garlic over low heat until translucent.
- Meanwhile, dice the red and yellow peppers. Add them to the pan along with the chopped chili pepper, cumin, and a pinch of chili powder. Cook for about 3 minutes.
- Add the ground beef to the pan and brown it while stirring.
- Finely chop the sun-dried tomatoes or blend them into a paste using a hand blender. Add the sun-dried tomatoes, canned tomatoes, and passata to the pan. Break the cinnamon stick in half and add it to the sauce.
- Cover the pan with a lid and place it in the oven for 1.5 hours, or let it simmer gently on the stove. About 30 minutes before the end of the cooking time, rinse the kidney beans and add them to the sauce.
Serve your chili con carne with guacamole, grated cheese, rice, tortilla chips, and a fresh green salad. Enjoy!
