Description
Jamie Oliver’s Slow-Cooked Chilli Con Carne is a deep, rich, and flavorful beef stew simmered with tomatoes, kidney beans, and a perfectly balanced spice blend. This recipe slow-cooks the beef for hours, allowing it to become melt-in-your-mouth tender while absorbing all the delicious flavors.
Ingredients
For the Chilli:
This combination of ingredients creates the perfect balance of heat, smokiness, and deep umami flavors. Each element contributes to the richness of the dish.
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- 1 kg beef chuck or brisket (cut into bite-sized chunks)
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- 1 onion (chopped)
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- 2 cloves garlic (minced)
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- 1 red chili (finely chopped, optional)
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- 1 teaspoon ground cumin
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- 1 teaspoon smoked paprika
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- 1 teaspoon ground coriander
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- 1 teaspoon dried oregano
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- 1 tablespoon tomato paste
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- 2 x 400g cans chopped tomatoes
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- 1 x 400g can kidney beans (drained and rinsed)
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- 500ml beef stock
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- 1 teaspoon Worcestershire sauce
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- 1 teaspoon red wine vinegar
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- 1 tablespoon olive oil
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- Salt and black pepper (to taste)
For Garnish and Serving:
The toppings and sides make this dish even more enjoyable. Customize it to your taste with fresh herbs, creamy toppings, and crunchy elements.
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- Fresh coriander (chopped)
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- Sour cream or Greek yogurt
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- Grated cheddar cheese
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- Lime wedges
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- Steamed rice, tortilla chips, or cornbread
Instructions
Step 1: Sear the Beef
Searing the beef first is crucial for adding depth to the dish. It locks in juices and creates a delicious caramelized crust.
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- Heat olive oil in a large pan over medium-high heat.
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- Season the beef chunks with salt and pepper, then sear until browned on all sides.
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- Remove the beef from the pan and set it aside for later.
Step 2: Sauté the Aromatics
Aromatics like onions, garlic, and chili form the flavor base of this dish. Cooking them well ensures a rich, fragrant chili.
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- In the same pan, add chopped onion and cook until softened.
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- Stir in garlic and red chili, cooking for another minute until fragrant.
Step 3: Toast the Spices
Toasting spices before adding liquid enhances their aroma and intensifies their flavors, making the chili more robust.
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- Add cumin, smoked paprika, coriander, and oregano to the pan.
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- Stir well and cook for 1-2 minutes to release their flavors.
Step 4: Build the Base
The tomato paste, stock, and chopped tomatoes create a thick, rich base that the beef will absorb as it cooks.
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- Stir in tomato paste and cook for another minute.
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- Pour in the chopped tomatoes and beef stock, stirring well to combine.
Step 5: Slow Cook the Chilli
Slow cooking allows the beef to become incredibly tender while letting all the flavors meld together for a deep, complex taste.
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- Add the browned beef back into the pan.
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- Cover and simmer on low heat for 3-4 hours, stirring occasionally.
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- Alternatively, cook in a slow cooker on low for 6-8 hours or high for 4-5 hours for a hands-off approach.
Step 6: Add the Beans and Finish
Adding the beans near the end prevents them from breaking down too much, keeping their texture while thickening the sauce.
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- Stir in the kidney beans, Worcestershire sauce, and red wine vinegar.
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- Simmer for another 20-30 minutes until the chili has thickened to your desired consistency.
Step 7: Serve and Garnish
Adding fresh garnishes enhances the chili’s flavors, while the sides help soak up every bit of the delicious sauce.
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- Spoon into bowls and top with fresh coriander, sour cream, and grated cheese.
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- Serve with rice, tortillas, or crusty bread for a complete meal.