Chilli con carne is one of those winter staples that seem a lot trickier and daunting to make than they actually are. Jamie Oliver simplified the process even more for a “super easy” recipe that is comforting but doesn’t take hours of cooking. Sharing his recipe from the cookbook Jamie’s Ministry of Food on his website, the author and restaurateur pointed out that each serving of this filling dish only has 353 calories.
He said: “This hearty, all-time classic chilli con carne recipe is hard to beat – delicious!” Prepared as per his instructions, this recipe yields six servings, making it ideal for hosting dinner guests or just a weeknight with the family. Ingredients Two medium onions Two cloves of garlic Two medium carrots Two sticks of celery Two red peppers olive oil One heaped teaspoon chilli powder One heaped teaspoon ground cumin One heaped teaspoon ground cinnamon One 400g tin of chickpeas One 400g tin of red kidney beans Two 400g tins of plum tomatoes 500g quality minced beef Half bunch of fresh coriander (15g) Two tablespoons balsamic vinegar Method Peel and finely dice the onions, garlic, carrots, and celery—don’t worry about precision; just chop until they’re small. Cut the red peppers in half, remove the stems and seeds, and chop them roughly.
In a large casserole dish, heat two tablespoons of oil over medium-high heat. Add the chopped vegetables along with chilli powder, cumin, cinnamon, and a generous pinch of sea salt and black pepper. Cook .