Jamies Chilli Con Carne
Per serving
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!
Ingredients
4 serv.- medium onions↗2
chopped
- garlic clove↗1
chopped
- olive oil↗
- chili powder↗2 teaspoons
- red chili↗1
de-seeded and finely chopped
- ground cumin↗1 teaspoon
- sea salt↗
- fresh ground black pepper↗
- minced beef↗500 g
- sun-dried tomatoes↗200 g
packed in oil
- tinned tomatoes2 (400 g) cans
- stick cinnamon↗1⁄2
- water↗1 cup
- red kidney beans↗2 (400 g) cans
drained
Step-by-step instructions
- 1
In a large pot, fry onions and garlic in a little olive oil until soft.
- 2
Add chilli powder, fresh chilli, cumin and a little seasoning. Then add the meat and continue to cook, stirring, until it has browned.
- 3
Process the sun-dried tomatoes in your food processor, with a little oil from the jar, enough to loosen into a paste.
- 4
Add these to the beef with the tomatoes, cinnamon stick, and the water. Check the seasoning, and add more if you prefer.
- 5
Bring to the boil, cover, turn the heat down and simmer for about 1 and a half hours.
- 6
Add the kidney beans about 1/2 an hour before serving, they are already cooked and only need to be warmed through.
- 7
Serving suggestions, steamed rice, crusty bread, a tossed salad, some guacamole or/and sour cream/yoghurt.
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