pre poo with olive oil

CHILI CON CARNE FROM JAMIE OLIVER

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!

INFUSED OLIVE OIL RECIPES

These infused olive oil recipes are easy to make and offer a variety of flavorful options, including lemon and thyme, chili oil, and herb-infused blends. The guide also includes safe preparation tips and creative ideas for turning them into thoughtful, beautiful gifts.

Ingredients

Basic Infused Olive Oil

  • 1 cup Olive Oil
  • 3 tablespoons Herbs or chosen flavor infusion

Dried Herb Blend (Acidify)

  • 1/4 cup Dried Rosemary
  • 1/4 cup Dried Thyme
  • 1/4 cup Dried Oregano
  • 1½ tablespoons Citric Acid
  • 1 cup Water
  • 4–6 cups Olive Oil

Fresh Herb Blend (Acidify)

  • 12 sprigs Fresh Rosemary (reserve a sprig for the bottle)
  • 12 sprigs Fresh Thyme (reserve a sprig for the bottle)
  • 12 sprigs Fresh Oregano (reserve a sprig for the bottle)
  • 1½ tablespoons Citric Acid
  • 1 cup Water
  • 4–6 cups Olive Oil

Lemon Thyme Olive Oil (Acidify)

  • 2 Lemons (peel only, reserve some for the bottle)
  • 6 sprigs Fresh Thyme (reserve a sprig for the bottle)
  • 2½ teaspoons Citric Acid
  • 1/2 cup Water
  • 4 cups Olive Oil

Garlic Infused Olive Oil

  • 1/3 cup Garlic (coarsely chopped into 1/4-inch pieces)
  • 1½ tablespoons Citric Acid
  • 1 cup Water
  • 2 cups Olive Oil

Chili Infused Olive Oil

  • 5–7 Dried Chilis (sliced down the middle)
  • 2 cups Olive Oil

Bread Dipping Oil (Acidify)

  • 3 tablespoons Dried Oregano
  • 3 tablespoons Dried Basil
  • 3 tablespoons Dried Thyme
  • 3 tablespoons Dried Rosemary
  • 2 teaspoons Dried Parsley
  • 1½ tablespoons Citric Acid
  • 1 cup Water
  • 4 cups Olive Oil

Instructions

Acidify

  • For ingredients requiring acidification (e.g., garlic or certain herbs), place them in a medium bowl.
  • Mix the specified amount of citric acid with water according to the recipe and pour over the herbs or garlic.
  • Use a smaller bowl nested inside to keep the ingredients fully submerged. Add water to weigh the bowl down if needed.
  • Let the mixture sit at room temperature for 24 hours to ensure complete acidification, preventing bacterial growth.

    Infuse

    • Heat olive oil in a medium-sized saucepan to 140°F, using a candy thermometer to monitor the temperature.
    • Remove the acidified ingredients from the solution, pat them dry, and place them in the heated oil. (For non-acidified recipes, simply add the ingredients directly.)
    • Infuse the oil for no more than 5 minutes to preserve its quality and flavor.
    • Strain the oil through a cheesecloth or fine strainer to remove particles.

      Store

      • Add decorative elements (e.g., lemon peel, herb sprigs) to the bottle, ensuring they have been acidified.
      • Use a funnel to pour the strained oil into sterilized bottles and seal with a cap or cork.
      • Store the oil away from heat and light; refrigerate for extended shelf life.

        Notes

        • Ingredients like garlic, basil, oregano, and rosemary require acidification to prevent harmful bacteria growth.
        • Citric acid can be purchased at grocery or canning supply stores.
        • Acidified herbs may change color slightly during the soaking process.
        • Insufficient acid concentration or reduced soaking time can result in unsafe oil.
        • For gifting, tie baker’s twine around the bottle neck for an attractive presentation.

        These infused olive oils make delicious additions to meals and thoughtful, beautifully packaged gifts!