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Chilli con carne with popped kidney beans
Sweet smoky paprika, punchy fresh chilli
- Gluten-freegf
Sweet smoky paprika, punchy fresh chilli
- Gluten-freegf
“A good, slow-cooked chilli always goes down a storm and is great for feeding a crowd. I’ve also included popped kidney beans for fantastic texture. Serve it with whatever you fancy – rice, jacket potatoes, flatbreads, tacos – it’s your call. ”
Makes 10
Cooks In2 hours 25 minutes
DifficultyNot too tricky
Jamie MagazineBeefBonfire night recipesFather's dayMexicanHalloween
Nutrition per serving
-
Calories 249 12%
-
Fat 10.1g 14%
-
Saturates 3.5g 18%
-
Sugars 11g 12%
-
Salt 0.6g 10%
-
Protein 27.5g 55%
-
Carbs 20.3g 8%
-
Fibre 3.2g -
Of an adult's reference intake
Recipe From
Jamie Magazine
By Jamie Oliver
Tap For Method
Ingredients
- 2 dried chillies , such as chipotle
- 2 red onions
- 4 cloves of garlic
- 1 bunch of fresh coriander (30g)
- 3 fresh red chillies
- olive oil
- 2 carrots
- 1½ tablespoons sweet smoked paprika
- 1 stick of cinnamon
- 1 tablespoon cumin seeds
- 500 g higher-welfare minced pork
- 500 g higher-welfare minced beef
- 4 x 400 g tins of plum tomatoes
- 3 mixed-colour peppers
- 2 x 400 g tins of kidney beans
Tap For Method
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Recipe From
Jamie Magazine
By Jamie Oliver
Tap For Ingredients
Method
- Cover the dried chillies with boiling water and leave to rehydrate.
- Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
- Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
- Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
- Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
- Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
- Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
- Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
- With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
- Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.
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Recipe From
Jamie Magazine
By Jamie Oliver
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