Jamies Chilli Con Carne
Warm, hearty, and bursting with bold flavors, Jamie's Chilli Con Carne is the ultimate comfort food for spice lovers. This crowd-pleasing recipe blends tender ground beef with a medley of vibrant vegetables, smoky spices, and a hint of rich dark chocolate for a unique depth of flavor. Slow-simmered to perfection, it features wholesome staples like kidney and black beans, making it both satisfying and packed with protein. Finished with a fresh squeeze of lime and aromatic coriander, this chili can be served over fluffy steamed rice or enjoyed on its own for an irresistible family dinner. Perfect for cozy nights or easy meal prep, Jamie's Chilli Con Carne is the flavorful, protein-packed recipe your table has been waiting for.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 2 cloves garlic cloves
- 1 large red chili
- 1 large carrot
- 1 large celery stalk
- 1 large red bell pepper
- 500 grams ground beef
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper
- 2 tablespoons tomato paste
- 400 grams canned chopped tomatoes
- 1 cup beef stock
- 400 grams cooked kidney beans
- 400 grams cooked black beans
- 20 grams dark chocolate
- 1 handful fresh coriander leaves
- to taste salt
- to taste black pepper
- 1 large lime
- to serve steamed rice
Instructions
Heat the olive oil in a large pot over medium heat.
Finely chop the onion, garlic, and red chili. Grate the carrot and finely chop the celery and red bell pepper.
Add the onion, garlic, chili, carrot, celery, and bell pepper to the pot. Cook for 5–7 minutes until softened, stirring regularly.
Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 8–10 minutes.
Stir in the ground cumin, cinnamon, paprika, and cayenne pepper. Cook for 1–2 minutes until fragrant.
Add the tomato paste and stir well to coat the beef and vegetables.
Pour in the canned chopped tomatoes and beef stock, stirring to combine. Bring the mixture to a gentle simmer.
Cover the pot partially with the lid and let it simmer on low heat for 45 minutes, stirring occasionally.
After 45 minutes, stir in the kidney beans and black beans. Let the chili cook for another 20 minutes uncovered, allowing the sauce to thicken slightly.
Break the dark chocolate into pieces and stir it into the chili until melted and fully incorporated.
Taste and adjust the seasoning with salt and black pepper as needed.
Serve the chili hot, topped with fresh coriander leaves and a squeeze of lime. Pair with steamed rice or enjoy it on its own.
Nutrition Facts
Calories |
3074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4233 mg | 184% | |
| Total Carbohydrate | 321.5 g | 117% | |
| Dietary Fiber | 82.9 g | 296% | |
| Total Sugars | 49.2 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 6924 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
