Jamie Oliver’s slow cooked chilli con carne is a hearty and comforting dish that brings bold, smoky flavors together through gentle, long cooking. This method tenderizes the beef perfectly while allowing spices and aromatics to meld, creating a rich and satisfying meal ideal for cooler evenings or batch cooking.
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped (optional for heat)
- 1 red bell pepper, diced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1 tsp chilli powder
- 500g lean minced beef (or a mix of beef and pork)
- 150ml beef stock
- 2 x 400g cans chopped tomatoes
- 1 x 400g can red kidney beans, drained and rinsed
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Fresh coriander leaves, to garnish
- Cooked rice or crusty bread, to serve
Instructions
- Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook gently for 5 minutes until softened but not browned.
- Add the crushed garlic, chopped chilli, and diced red pepper to the pan. Cook for a further 3 minutes until fragrant and softened.
- Stir in the ground cumin, smoked paprika, oregano, coriander, and chilli powder. Cook the spices with the vegetables for 1-2 minutes, stirring continuously to release their aroma.
- Add the minced beef to the pan and increase the heat to medium-high. Brown the meat thoroughly, breaking it up with a wooden spoon until no pink remains.
- Transfer the browned meat and vegetables into the slow cooker. Pour in the beef stock, canned chopped tomatoes, tomato purée, Worcestershire sauce, and kidney beans. Stir well to combine all ingredients.
- Season with salt and freshly ground black pepper. Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The slow cooking will tenderize the meat and deepen the flavors.
- About 30 minutes before serving, check the seasoning and adjust salt, pepper, or chilli if needed. If the sauce is too thin, leave the lid off to reduce and thicken.
- Serve the chilli con carne garnished with fresh coriander leaves alongside steamed rice or crusty bread for a complete meal.
Tips
- Meat options: For a richer dish, use a mix of minced beef and pork. Alternatively, use turkey mince for a leaner version.
- Beans: Kidney beans are traditional, but you can substitute with black beans or pinto beans for a different texture and flavor.
- Spice level: Adjust the amount of fresh chilli and chilli powder to suit your heat preference. Removing the seeds from fresh chilli reduces the heat significantly.
- Prevent dryness: Avoid cooking on high for too long as it can dry out the meat. If you notice the mixture drying, add a splash of beef stock or water.
Serving Suggestions
This slow cooked chilli con carne pairs beautifully with fluffy basmati or jasmine rice, which soaks up the rich sauce. For a more indulgent option, serve with warm, buttered tortilla wraps or crusty bread to mop up the juices. A dollop of sour cream or Greek yogurt and a sprinkle of grated cheddar cheese add creamy coolness against the spicy warmth. Fresh lime wedges and sliced avocado also complement the dish with brightness and creaminess. For a lighter meal, serve the chilli over a bed of mixed salad leaves or roasted vegetables.
Variations
Jamie’s slow cooked chilli con carne is versatile and can be adapted to different dietary needs or flavor profiles. For a vegetarian or vegan version, replace the minced beef with chopped mushrooms, lentils, or a plant-based mince substitute, and use vegetable stock instead of beef stock. For a smoky twist, add a chipotle pepper in adobo sauce or a splash of smoked paprika. If you prefer a thicker, stew-like consistency, add small diced potatoes or sweet potatoes along with the other ingredients. For an extra layer of flavor, stir in a handful of chopped dark chocolate or a spoonful of coffee granules towards the end of cooking.
Storage and Reheating
Allow the chilli con carne to cool completely before transferring it to airtight containers. It can be safely stored in the refrigerator for up to 3 days. For longer storage, freeze in portion-sized containers for up to 3 months. When reheating, thaw frozen portions overnight in the fridge. Reheat gently on the stovetop over medium heat or in the microwave until piping hot throughout (at least 75°C or 165°F internally). Stir occasionally to ensure even heating and add a splash of water or stock if the sauce has thickened too much. Avoid reheating multiple times to maintain quality and food safety.
Frequently Asked Questions
Can I use a stovetop pot instead of a slow cooker?
Yes, you can make this chilli con carne on the stovetop by simmering it gently in a heavy-based pot for about 1.5 to 2 hours. Stir occasionally to prevent sticking and add extra stock or water if it starts to dry out.
How do I know when the chilli con carne is cooked properly?
The meat should be tender and break apart easily, and the sauce should be thick and rich. Slow cooking for 6 to 8 hours on low ensures this, but if cooking on high or stovetop, check the texture and taste to verify it’s done.
Can I prepare this recipe in advance?
Absolutely. This dish tastes even better the next day as the flavors develop further. Prepare it a day ahead, cool, and refrigerate. Reheat thoroughly before serving.
What can I serve with chilli con carne to make it more filling?
Serving with rice, tortillas, or crusty bread adds substance. You can also add toppings like grated cheese, sour cream, guacamole, or chopped spring onions for extra texture and flavor.
Is it necessary to brown the meat before slow cooking?
Browning the meat adds depth of flavor and a better color to the dish. While you can skip this step, the final result may be less rich and flavorful.
How spicy is this chilli con carne?
The spice level is moderate and can be easily adjusted by varying or omitting the fresh chilli and chilli powder. It’s suitable for most palates but can be made milder or hotter to suit your taste.
Can I use canned tomatoes with herbs or flavored varieties?
Yes, canned tomatoes with added herbs or garlic can enhance the flavor without needing extra seasoning. Just be mindful of added salt or sugar in these varieties and adjust seasoning accordingly.
What is the best way to thicken the chilli if it’s too watery?
Remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate. Alternatively, stir in a small amount of cornflour mixed with cold water to thicken the sauce quickly.
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