Jamie Magazine
By Jamie Oliver
2 hrs 25 mins
Not Too Tricky
serves 10
About the recipe
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.
Recipe From
Ingredients
2 dried red chillies, such as chipotle
2 red onions
4 cloves of garlic
1 bunch of fresh coriander (30g)
3 fresh red chillies
olive oil
2 carrots
1½ tablespoons sweet smoked paprika
1 stick of cinnamon
1 tablespoon cumin seeds
500g higher-welfare minced pork
500g higher-welfare minced beef
4 x 400g tins quality plum tomatoes
3 mixed-colour peppers
2 x 400g tins of kidney beans
Method
- Cover the dried chillies with boiling water and leave to rehydrate.
- Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
- 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.
- 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.
- 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.
- 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.
- 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.
- Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
- 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.
- 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.
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