Jamie Oliver's Chili Con Carne

Votes: 3

Time: 1 hour 55 minutes
Complexity: easily
Servings: 6 - 8

Jamie Oliver's Chili Con Carne - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g beef neck, diced or minced
400 g canned red beans, rinsed under water
400 g canned chopped tomatoes in their own juice
2 medium onions
1 clove of garlic
Olive oil
2 tsp chili powder (without slide)
1 teaspoon ground cumin or crushed seeds (heaped)
Sea salt and ground black pepper
200 g sun-dried tomatoes in olive oil
1 fresh red chili pepper, seeded and finely chopped
1/2 cinnamon stick
150 ml of water
Cheddar cheese, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, red beans, sun-dried tomatoes, chili seasoning, chili pepper, cinnamon

Cooking the dish according to the recipe:

If you are going to use an oven, preheat it to 150°C.

Chop the onion and garlic in a food processor and sauté in a little olive oil until softened. Add chili powder, cumin, and season with salt and pepper.
Process the meat in a food processor and add to the pan. Cook until the meat is lightly browned.

Place the sun-dried tomatoes and chili peppers in a food processor with the oil and blend to form a paste. Add the resulting paste, tomatoes, cinnamon stick, and water to the beef.

Bring to a boil, cover with greaseproof paper and a lid. Reduce heat and simmer for 1.5 hours or cook in the oven for about 1 hour 30 minutes.

Add red beans 30 minutes before the end of cooking. Serve sprinkled with cheese shavings.

Another quick-to-prepare option chili dishes.

Categories:

recipe / Soups / Thick soups and stews / / Mexican cuisine

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