Jamies Chilli Con Carne Recipes

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Chili con Carne image

Recipe From foodnetwork.com

Provided by Jamie Oliver

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 13



Jamie's Chili ( Paula Deen ) image

Make and share this Jamie's Chili ( Paula Deen ) recipe from Food.com.

Recipe From food.com

Provided by Recipe Junkie

Categories     Meat

Time 4h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

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Sep 16, 2015 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 …

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  • Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine.
  • 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.
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CHILLI CON CARNE RECIPE | JAMIE OLIVER CHILLI RECIPES
From jamieoliver.com

Servings 10
Total Time 4 hrs 10 mins
Category Mains
Published Sep 16, 2015

  • 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.
  • Make the coffee and, while it’s hot, soak the dried chillies in it for a few minutes to let them rehydrate.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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