I’ve always loved a good chili, especially when it’s slow-cooked. There’s something magical about letting the flavors really meld together over time. I remember the first time I tried Jamie Oliver’s Slow Cooked Chilli Con Carne. I was looking for a dish that could both satisfy my love for rich comfort food and still be easy to prep. After one bite, I was hooked. The balance of spices, the tenderness of the meat, and that deep, slow-cooked flavor-absolutely unbeatable.
Jamie’s recipe is a masterclass in simplicity and flavor. It’s all about letting the ingredients shine and using time to your advantage. And while it’s fantastic on its own, it’s also super versatile, whether you’re making it for a family meal, a gathering, or just to keep in the fridge for a few days of leftovers.
Jamie Oliver’s Slow Cooked Chilli Con Carne Recipe
Jamie’s approach to chili is different than most you’ll find. While some chili recipes focus on heat and spice, his takes a more rounded approach. He focuses on depth of flavor, which comes from using a variety of ingredients and allowing them to slowly develop over hours. The long cook time isn’t just a gimmick-it’s what gives this dish its unique richness.
The recipe calls for good cuts of beef, plenty of beans, and a variety of spices that aren’t overbearing but instead, work together to create a balanced profile. You won’t find a chili that’s too spicy here; rather, it’s got the perfect amount of warmth and heartiness that’ll make you want to dive in for seconds.
Ingredients Needed
When I first started making this chili, I was a little intimidated by the number of ingredients. But once I realized how simple it all was, I felt a lot more confident. Here’s what you’ll need:
- Olive oil: For browning the meat and cooking the onions and spices.
- Onion and garlic: The base of any good chili-these provide the necessary sweetness and savory depth.
- Ground beef (or pork): Jamie uses a mix of beef and sometimes pork for added richness, but you can go all beef if you prefer.
- Chopped tomatoes: These are your chili’s main liquid base.
- Tomato paste: Deepens the flavor.
- Canned kidney beans: Adds texture and heartiness.
- Red wine: Brings a rich depth to the chili.
- Beef stock: For extra savory richness.
- Chili powder: The essential spice blend.
- Cumin, smoked paprika, and oregano: A flavor trio that really elevates the dish.
- Bay leaves: For a subtle earthy note.
- Salt and pepper: To balance everything out.
These are just the core ingredients, but one of the beauties of Jamie’s recipe is how flexible it is. You can swap in different beans, use other meats, or even throw in some additional fresh herbs if you like.
How To Make Jamie Oliver’s Slow Cooked Chilli Con Carne
The first time I followed this recipe, it felt like magic in the making. The way the kitchen filled with the scent of simmering garlic and onions-it was instant comfort. Here’s how to recreate that moment:
- Sauté the base: Start by heating some olive oil in a large pot. Add chopped onions and garlic, sautéing them until soft and golden.
- Brown the meat: Add the ground beef and cook it until it’s browned and broken up. You want the meat to get a little crispy in some spots for that caramelized flavor.
- Spices and paste: Stir in the chili powder, cumin, paprika, and oregano. Let them toast for a minute to release their oils, then add the tomato paste. Cook that out for a few minutes until it darkens slightly.
- Liquid time: Pour in the wine and let it reduce for a couple of minutes. Then add the chopped tomatoes, beef stock, bay leaves, salt, and pepper. Stir everything to combine.
- Simmer and slow cook: Bring the mixture to a boil, then reduce to a simmer. The key is low and slow cooking. Let it cook for at least 2 hours on low heat. The longer you let it go, the better it will taste. If you’re in a real rush, you can make it in a slow cooker, but I highly recommend the stovetop method for that extra caramelization.
- Beans: About 30 minutes before serving, add in the kidney beans. They’ll absorb some of the chili’s rich flavors and provide great texture.
Ingredient Science Spotlight
Here’s a fun bit of science: the magic of slow cooking happens because heat allows the proteins in the meat to break down over time. This makes the beef incredibly tender. The acids in the tomatoes and wine help balance out the richness of the beef, while the spices work together to create a deep, complex flavor profile.
Tomato paste, in particular, plays an essential role. It’s made from concentrated tomatoes, which means it brings an intense umami flavor that helps elevate the other ingredients. Without it, the chili might taste a little flat.
Expert Tips
- Layer the flavors: When you’re adding the spices, make sure to let them toast a little in the oil. This helps release their essential oils, which adds more depth to the flavor.
- Don’t rush the cooking: The longer you cook it, the better it tastes. If you can, give it at least 2 hours. You can even cook it the day before and let it sit overnight-chili is always better the next day!
- Adjust the heat: If you like your chili spicier, you can add fresh chilies or more chili powder. Just keep in mind that it’s a flavor-forward chili, not just a heat-forward one.
Recipe Variations
One of the reasons I love Jamie’s recipe is its flexibility. There are so many ways to make it your own:
- Different meats: You can swap out the beef for pork, chicken, or turkey. Or, go full vegetarian with lentils or mushrooms instead of meat.
- Spices: If you’re feeling adventurous, try adding a little cinnamon, cocoa powder, or even a touch of coffee. It gives the chili a surprising depth.
- Toppings: Add sour cream, grated cheese, chopped cilantro, or even a squeeze of lime to brighten it up.
Final Words
Jamie’s Slow Cooked Chilli Con Carne is more than just a meal-it’s a celebration of slow, careful cooking. It’s about layering flavors, taking the time to let everything meld, and ultimately enjoying a dish that is rich, warming, and satisfying. This isn’t just chili. It’s a slow-cooked, hearty masterpiece that brings people together.
FAQs
How Long Does Jamie Oliver’s Slow Cooked Chilli Con Carne Take To Cook?
It takes around 3-4 hours on a low heat to get the perfect slow-cooked texture.
Can I Make Jamie Oliver’s Slow Cooked Chilli Con Carne In Advance?
Yes, you can make it a day ahead. Just store it in the fridge and reheat before serving.
What Can I Serve With Jamie Oliver’s Slow Cooked Chilli Con Carne?
It goes great with rice, tortilla chips, or a fresh salad.