GOOD OLD CHILLI CON CARNE
This hearty, all-time classic chilli con carne recipe is hard to beat - delicious!
Provided by Jamie Oliver
Categories Healthy dinner ideas Jamie's Ministry of Food Beef Minced beef Healthy meals
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 353 calories, Fat 14.4 g fat, SaturatedFat 4.4 g saturated fat, Protein 27.8 g protein, Carbohydrate 29.8 g carbohydrate, Sugar 14.8 g sugar, Sodium 1.1 g salt, Fiber 8.4 g fibre
SPICY CHILI CON CARNE
What a wonderful combination of flavours ! - the beans with the beef and chili makes it a real comfort food,serve either in a bowl with crackers, with rice, or salads as a main meal. Great served over a split baked potato.
Provided by JoyfulCook
Categories One Dish Meal
Time 1h50m
Yield 6-4 serving(s)
Number Of Ingredients 16
Steps:
- Place oil in a large saucepan and cook the onions and garlic until soft.
- Add the beef, stirring with a fork to break it up until it looses its pinkness.
- Add all the ingredients - EXCEPT the beans. stir and simmer on low heat for 1 hour.
- Drain kidney beans, add to the beef and cook for a further half hour.
- Serve either in a bowl with crackers or with either rice or salads as an evening meal. Great to freeze.
Nutrition Facts : Calories 444.4, Fat 18.4, SaturatedFat 5.7, Cholesterol 56.9, Sodium 512, Carbohydrate 41.8, Fiber 12.9, Sugar 5.3, Protein 29.6
OLD JOHN'S CHILI CON CARNE
This was my father's chili con carne recipe. He rarely measured anything when making it and consequently neither do I. It is a very mild chili but the heat/spice level can easily be increased (with tabasco or chile peppers) for those who like that sort of thing. The leftovers freeze very well and make an excellent chili mac casserole, it also goes well as Cincinnati style chili (with spaghetti), or in burritos or tacos. I LOVE LOTS and LOTS of dark red kidney beans, but you can use as much or as few beans as you like even substituting light red beans if you prefer. Like all chilis; it's even better the second or third day. The cocoa powder gives it a deeper base note; but can be omitted or instant coffee may be used as a substitution. If you use instant coffee, introduce it in small increments and taste frequently as coffees vary in strength, you may not require as much instant coffee as cocoa powder. The single most variable measure is the ketchup. It is a "to taste" ingredient and is used to balance the seasoning vs tomato. It depends greatly on the amount of the seasoning you add and how acid the tomato sauce and paste are, as well as the intensity of the onion. I can use as little as 3 TBSP or as much as an 8 ounce bottle. It is a very adaptable recipe and handles additions and changes very well. It also travels well for potlucks or brunches. Make it as thick or as thin as you want
Provided by Callinectes Sapidus
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in frying pan add one onion, the ground chuck, the 3 sliced cloves of garlic, 1 teaspoon each of cumin, paprika, tumeric and 1 tablespoon chili powder, saute until beef is browned and drain off the liquid/oil.
- Place drained beef and onion mixture into a large stock pot over medium heat. Add the remaining onion, the diced clove of garlic, the drained kidney beans and the tomato sauce and stir well.
- If the mixture is too thick, thin it with the reserved bean liquid or add another can of tomato sauce.
- Add the tomato paste, another TBSP each of the cumin, paprika and tumeric, 2 TBSP of cocoa powder and 2 to 4 TBSP of the chili powder. (sometimes, I'll use the entire jar) Cook until the onion is tender, stirring occasionally and thinning as desired with the reserved bean liquid.
- Add enough tomato ketchup to correct for the acid balance (see note above).
- Serve with grated cheddar cheese and sour cream if desired.
Nutrition Facts : Calories 1093.2, Fat 21.8, SaturatedFat 6.6, Cholesterol 110.6, Sodium 890.6, Carbohydrate 146.6, Fiber 45.9, Sugar 11.5, Protein 84.3
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