What to serve with chilli con carne?

Chilli side dishes Baked potatoes. A star rating of 4.7 out of 5. ... Tomato & avocado salsa. A star rating of 4.9 out of 5. ... How to cook rice. Learn how to cook basmati rice and get perfect, fluffy results with our tips and video guide. ... Sweetcorn salsa. ... Guacamole salsa. ... Ultimate tomato salsa. ... Soured cream.

What is the secret to amazing chili?

Elevate your chili recipe by adding an extra layer of flavor . Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

What is the best meat to use for homemade chili?

Use lean beef , but not super lean meat. The best ground beef for chili has some fat, so 85% lean is ideal. Don't be tempted to use extra-lean beef or drain off the fat after browning the meat. The fat bastes the meat during cooking, which adds richness to the sauce and keeps the meat moist.

What is the difference between chili & chili con carne?

Chili con carne is chili with meat, usually beef . Chili as a generic term usually refers to chili con carne but not all chili has meat. IOW most chili is made with beef and red Chile powder. But chilis can have beans and no meat, or any other meat.

What can I add to chilli con carne for more flavor?

Tip to increase the flavour Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate (about the size of your thumbnail) when you add the beans . Any plain dark chocolate will do. Be careful not to add too much – you don't want to be able to identify the flavour of the chocolate.

What do Southerners eat with chili?

Cornbread and Biscuits Thanks to a few smart tricks, you'll get a high rise and a few flaky layers with this Southern biscuit recipe. A tender and delicious square of this cornbread alongside a warm bowl of chili is a match made in mealtime heaven.

Does Gordon Ramsay put beans in his chili?

Gordon Ramsay's recipe for chili con carne includes onion, a red chili pepper, fresh tomatoes, and kidney beans . Ramsay's chili recipe is lengthy — it includes everything from ground cumin and sweet paprika to a cinnamon stick, ground beef or beef mince, and garlic.

What's the difference between chilli con carne and carne con chilli?

Chili con carne is chili with meat, usually beef . Chili as a generic term usually refers to chili con carne but not all chili has meat. IOW most chili is made with beef and red Chile powder. But chilis can have beans and no meat, or any other meat.

What is the difference between chili and chili con carne?

What's the Difference Between Chili and Chili Con Carne? Simply put, chili can be made from chicken, turkey, sweet potato, vegetarian, ground round, corn, beans – there truly are just about endless possibilities. Chili con carne, however is made with meat ; 'con carne' translates directly from Spanish to 'with meat'.

What is the difference between chili con carne and just chili?

What's the difference between chili and chili con carne? The Spanish phrase "chili con carne" means chili with meat, but both chili and chili con carne can refer to the authentic spicy dish of meat, chili peppers, beans, tomatoes, seasonings and spices .

Winter nights chilli recipe | Jamie Oliver recipes (2024)

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Winter nights chilli

Topped with apple & red onion salsa

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Gluten-freegf

Topped with apple & red onion salsa

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Gluten-freegf

“When the weather’s closing in, it’s really great to tuck into a full flavoured, hearty dish and, for me, a proper, rustic chilli rocks. The meat will fall apart and melt in your mouth. It’s moreish and spicy with a clever contrasting salsa. ”

Nutrition per serving

Calories 553 28%
Fat 28.5g 41%
Saturates 9.5g 48%
Sugars 19.9g 22%
Salt 0.9g 15%
Protein 40.4g 81%
Carbs 35.8g 14%
Fibre 7.3g -

Of an adult's reference intake

recipe adapted from

Jamie's Comfort Food

By Jamie Oliver

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Ingredients

20 g dried porcini mushrooms
2 tablespoons fennel seeds
2 tablespoons coriander seeds
2 tablespoons smoked paprika
1 butternut squash , (1.2kg)
olive oil
1 kg higher-welfare pork belly , skin off, bone out
1 kg brisket
2 large onions
150 ml balsamic vinegar
2 x 400 g tins of cannellini beans , or chickpeas
2 x 400 g tins of quality plum tomatoes
4 mixed-colour peppers
2–3 fresh red chillies
1 bunch of fresh coriander , (30g)
SALSA
1 red onion
2 eating apples
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil

Jamie's Comfort Food

By Jamie Oliver

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Method

Preheat the oven to 190°C/375°F/gas 5.
In a small bowl, just cover the porcini with boiling water and leave to rehydrate.
Bash the fennel and coriander seeds, paprika and 1 teaspoon each of sea salt and black pepper in a pestle and mortar.
Carefully cut the squash in half lengthways, deseed, then chop into 4cm chunks. Toss with half the spice mixture and a drizzle of olive oil on a baking tray.
Roast for 50 minutes, or until golden, then remove from the oven and reduce the temperature to 150°C/300°F/gas 2.
Meanwhile, drizzle both cuts of meat with olive oil and rub with the remaining spice mixture, then place a large casserole pan (at least 30cm wide, 8cm deep) on a medium-high heat.
Put the pork and brisket into the pan fat side down and brown on all sides for around 15 minutes in total. Remove both meats to a plate and reduce the heat under the pan to medium.
Peel and roughly chop the onions and add to the fat in the pan. Fry for 10 minutes, or until lightly caramelized, stirring regularly.
Add the balsamic and the porcini liquor (discarding just the last gritty bit). Roughly chop and add the porcini, followed by the beans (juice and all), then scrunch in the tomatoes through your clean hands.
Return both meats to the pan, loosen with a splash of water if needed, then bring to the boil. Season, and sit a layer of wet greaseproof paper directly on the surface. Cover with tin foil and cook in the oven for 5 hours, or until the meat is tender.
Prick the peppers and chillies, then blacken all over in a griddle pan or directly over the flame of a gas hob. Place in a bowl, cover and leave to cool, then peel and deseed them, keeping as much juice as you can for extra flavour. Roughly chop with half the coriander, and toss with a little salt and pepper.
When the meat is tender, remove from the oven, break up the meat, then stir in the squash, peppers and chillies. Adjust the consistency with water, if needed, taste and season to perfection, and keep warm.
To finish, make the salsa. Peel the onion, then finely chop with the apples and the remaining coriander. Dress with the cider vinegar and extra virgin olive oil and season to perfection.
Serve the chilli with the salsa. Also good with bread or rice, and yoghurt.

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recipe adapted from

Jamie's Comfort Food

By Jamie Oliver

BUY THE BOOK

Watch the show

Winter nights chilli recipe | Jamie Oliver recipes (2024)

Winter nights chilli

Nutrition per serving

Of an adult's reference intake

Jamie's Comfort Food

Ingredients

Jamie's Comfort Food

Method

Jamie's Comfort Food

FAQs

What to serve with chilli con carne? ›