Jamie's Ministry of Food
By Jamie Oliver
1 hr 15 mins
Super easy
serves 6
About the recipe
This hearty, all-time classic chilli con carne recipe is hard to beat – delicious!
Recipe From
Ingredients
2 medium onions
2 cloves of garlic
2 medium carrots
2 sticks of celery
2 red peppers
olive oil
1 heaped teaspoon chilli powder
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
1 x 400g tin of chickpeas
1 x 400g tin of red kidney beans
2 x 400g tins of plum tomatoes
500g quality minced beef
½ a bunch of fresh coriander (15g)
2 tablespoons balsamic vinegar
Top Tip
This will make enough for six portions, so simply freeze the extra if you’re only cooking for four – it’s so damn good the next day, even on a jacket potato!
Method
- 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.
- Most of my mates love the chickpeas, but butter beans or even cubed potatoes will work well in their place.
- Feel free to pep up this dish with more chilli depending on your taste.
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