Prep 15 mins
Cook 1 hr 30 mins
I was given 'Happy Days With The Naked Chef' and found that I enjoy Jamies style, he can be relied on for sensible recipes that work. I decided to try his Chilli Con Carne for my son and husband one weekend when the girls were away. Good comfort food, served over rice, DH found this spicy while I thought it could be pepped up a little more (sometimes I surprise myself!!).... adjust for your own taste! Jamie recommends chuck steak, minced, but I used ground beef that I had in the freezer. I don't think the sun-dried tomatoes are traditional, but they are a nice touch! This dish is ideal for make-ahead, and definitely tastes even better the next day!
- 2 medium onions, chopped
- 1 garlic clove, chopped
- olive oil
- 9.85 ml chili powder
- 1 red chili, de-seeded and finely chopped
- 4.92 ml ground cumin
- sea salt
- fresh ground black pepper
- 500 g minced beef
- 200 g sun-dried tomatoes packed in oil
- 2 (800 g) cantinned tomatoes
- 1 stick cinnamon
- 236.59 ml water
- 2 (800 g) can red kidney beans, drained
- In a large pot, fry onions and garlic in a little olive oil until soft.
- Add chilli powder, fresh chilli, cumin and a little seasoning. Then add the meat and continue to cook, stirring, until it has browned.
- Process the sun-dried tomatoes in your food processor, with a little oil from the jar, enough to loosen into a paste.
- Add these to the beef with the tomatoes, cinnamon stick, and the water. Check the seasoning, and add more if you prefer.
- Bring to the boil, cover, turn the heat down and simmer for about 1 and a half hours.
- Add the kidney beans about 1/2 an hour before serving, they are already cooked and only need to be warmed through.
- Serving suggestions, steamed rice, crusty bread, a tossed salad, some guacamole or/and sour cream/yoghurt.
My family absolutely loved this chili recipe. It was different than most, mild enough for the little ones, and had a great depth of flavor for the adults. I cheated by using a jar on sundried tomato pesto I had on hand, and by only cooking it for an hour. I bet it will be even better reheated as leftovers! It was delicious!
I prepared this hearty dish for Recipe Swap #36. It was a real hit with my family and very easy to put together. I simmered it in the crockpot and waited, like you instructed, to add the beans until near dinner time. Served this one-dish-meal with crackers and we darn near ate the entire pot. It was very yummy on a cold winter day.
Second time of cooking this dish, fabulous everytime - it is afterall Jamlie Oliver!! Like reviewer Noo I motted the sundried tomatoes, and used sundried tomato paste instead just because we do not have dried tomatoes. This is a superb dish and yes load it up with cheese on top at the end, so tasty, a firm family favourite in our household now. Thanks for sharing.