CHILI CON CARNE
Provided by Jamie Oliver
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
- Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
- Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
- Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
- Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
- Add the red kidney beans 30 minutes before the end of cooking time.
JAMIES CHILLI CON CARNE
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!
Provided by Karen Elizabeth
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 694.1, Fat 27.6, SaturatedFat 8.5, Cholesterol 85, Sodium 256.6, Carbohydrate 71.3, Fiber 21.6, Sugar 8.3, Protein 45.8
SWEET CHILLI JAM
This has a kick, but won't blow your head off, and goes well with any selection of cold cuts of meat
Provided by Barney Desmazery
Categories Condiment
Time 1h20m
Yield Makes 4 small jars
Number Of Ingredients 7
Steps:
- Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
- Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.
Nutrition Facts : Calories 857 calories, Fat 1 grams fat, Carbohydrate 220 grams carbohydrates, Sugar 218 grams sugar, Protein 5 grams protein, Sodium 0.34 milligram of sodium
CHILLI JAM
Fun to make, this easy chilli jam has layer upon layer of beautiful flavour and will make a super-tasty addition to all kinds of dishes. Spicy, sweet and tangy - it's a real joy!
Provided by Jamie Oliver
Time 40m
Yield 4 small jars
Number Of Ingredients 6
Steps:
- Trim, halve and deseed the red chillies (use rubber gloves to protect your hands, if you like), and peel the garlic cloves, then place in a food processor with the peppers and pulse until finely chopped.
- Scrape the chilli mixture into a high-sided pan over a medium-high heat, add the sugar and vinegar, then give everything a good stir.
- Prick the Scotch bonnets with a sharp knife and add to the pan with 1 teaspoon of sea salt. Bring to the boil, then turn the heat down to low and simmer gently for 20 to 25 minutes, or until thick, glossy and reduced by half.
- Pour into sterilised jam jars (leave the Scotch bonnets in, if you like it hot, otherwise remove) and store in a cool dark place until needed.
Nutrition Facts : Calories 33 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0.1 g protein, Carbohydrate 8.1 g carbohydrate, Sugar 8.1 g sugar, Sodium 0.1 g salt, Fiber 0 g fibre
CHILLI JAM
This one's for you if you like sweet chilli sauce, only it's ten times nicer. Very easy to make and it keeps for a while in the fridge too. Spices up stir-fries any day!
Provided by melting pot
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Process chillies, oil, capsicum, garlic and shallots until smooth.
- Heat wok on medium, and add chilli mixture. Stir occasionally for 15 minutes.
- Add sugar and tamarind and simmer for 10 minutes.
- Use as a stir-fry sauce or grilling marinade.
JAMIE OLIVER'S SPICY CHILLI (CHILLI CON CARNE)
Picked this recipe card up in Sainsbury's in the UK in 2008, from Jamie Oliver's "Feed Your Family For A Fiver" series. Added some extra ingredients to make it more authentic and interesting.
Provided by Baz231
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion with garlic in non-stick fry pan or wok over medium heat until it softens.
- Add minced beef and cook until browned, breaking it up with a wooden spoon so there are no lumps.
- Add chopped tomatoes, red kidney beans, red wine, mushrooms, cumin, oregano and chilli powder (if using), stir and bring to boil.
- Reduce heat and simmer uncovered for 25 minutes or until the sauce thickens. Serve over long grain rice.
Nutrition Facts : Calories 440.1, Fat 19.6, SaturatedFat 7.5, Cholesterol 85, Sodium 1431, Carbohydrate 29.1, Fiber 8.2, Sugar 15.4, Protein 28.5
CHILLI CHUTNEY - JAMIE OLIVER
Make and share this Chilli Chutney - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Peppers
Time 1h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Char each of the peppers over a gas flame or barbecue for 3-5 min until blackened on all sides. Place in a large bowl and cover tightly with plastic wrap for 10-15 minutes until softened. Peel away and discard skins. Remove cores, open each pepper and scrape out the seeds. (If you have sensitive skin, use gloves when handling chilis.) Transfer to work bowl of a food processor.
- Heat oil in a skillet. Add onions and sweat 10 minutes until soft and translucent and just beginning to color. Add to food processor.
- Pulse food processor until desired consistency is achieved. Return to skillet.
- Add bay leaves, rosemary, balsamic vinegar, brown sugar, cinnamon stick, salt and pepper and stir. Simmer over low heat 30 minutes until thick and jammy. Remove and discard bay leaves and cinnamon stick. Cool thoroughly and store in the refrigerator.
Nutrition Facts : Calories 45.8, Fat 1, SaturatedFat 0.1, Sodium 13.8, Carbohydrate 9.5, Fiber 0.8, Sugar 7.9, Protein 0.5
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