Jamie Oliver’s Slow Cooked Chilli Con Carne is the kind of dish that feels like a warm hug on a cold day. It’s a rich, spicy stew made with minced beef, beans, tomatoes and a blend of spices, all cooked low and slow until the flavors meld perfectly. What sets Jamie’s version apart is the emphasis on fresh ingredients and slow cooking to develop deep, complex flavors without rushing.
It’s comfort food, yes but it’s also packed with layers of taste – smokiness from paprika, heat from chillies and a subtle sweetness from slow-cooked onions and peppers. The slow cooker (or a heavy pot on the stove) allows all these elements to marry beautifully over hours. This dish is hearty and satisfying, perfect for sharing with family or friends and it’s easy enough to prepare for a weeknight dinner.
Jamie Oliver Slow Cooked Chilli Con Carne Recipe
Ingredients Needed
Here’s what you’ll want to gather before you start:
- Minced beef – This is your protein base. Jamie prefers lean, good-quality beef for flavor without too much fat.
- Onions – Usually yellow or red, finely chopped. They add sweetness and depth.
- Garlic – Essential for that punch of flavor.
- Red and green bell peppers. Diced; they bring freshness and color.
- Tomatoes – Canned chopped tomatoes or fresh, adding acidity and richness.
- Red kidney beans – A classic in chilli con carne, they add texture and protein.
- Chillies – Fresh or dried, depending on how fiery you want it.
- Paprika and cumin – These spices give the dish its smoky, earthy character.
- Chilli powder or cayenne pepper – For heat.
- Tomato purée – To intensify the tomato flavor.
- Stock (beef or vegetable). To keep things moist and flavorful during the slow cooking.
- Olive oil – For frying the base ingredients.
- Salt and pepper – To season.
- Optional extras: A splash of red wine, a bit of dark chocolate or a touch of cinnamon can be added for complexity, depending on Jamie’s tweaks or your preference.
Equipment Needed
This is one of those dishes where simple tools get the job done beautifully:
- Slow cooker or a heavy-bottomed casserole dish: The slow cooker is great for “set and forget”, but a heavy pot on the stove or in the oven works too.
- Large frying pan or skillet: For browning the meat and softening the onions and peppers.
- Sharp knife and chopping board: For prepping veggies.
- Wooden spoon or spatula: To stir everything.
- Measuring spoons: To get the spice balance just right.
- Can opener: If you’re using canned tomatoes and beans.
No fancy gadgets needed. just basic kitchen staples.
How To Make Jamie Oliver’s Slow Cooked Chilli Con Carne
- Prep your ingredients: Chop onions, garlic, peppers and chillies. Drain and rinse the beans.
- Brown the meat: Heat olive oil in a large pan. Add minced beef and brown it well. This step adds a ton of flavor through caramelization.
- Sauté the veggies: Add onions, garlic and peppers to the pan. Cook gently until soft and sweet.
- Spice it up: Stir in your cumin, paprika, chilli powder and any other spices. Let them toast briefly in the oil to release their aromas.
- Add liquids and beans: Pour in chopped tomatoes, tomato purée and stock. Toss in the kidney beans. Give everything a good stir.
- Transfer to slow cooker or casserole: If using a slow cooker, tip the whole mix in. If using a casserole dish, cover it and pop it in a low oven (around 130-150°C / 260-300°F).
- Slow cook: Let it simmer for 3-6 hours. The longer, the better – the flavors deepen and the meat gets melt-in-your-mouth tender.
- Season and adjust: Toward the end, taste and add salt, pepper or extra chilli if you want more heat.
Serve it with rice, tortillas or crusty bread and maybe a dollop of sour cream or a sprinkle of grated cheese.
What I Learnt
Making Jamie Oliver’s Slow Cooked Chilli Con Carne taught me patience is key. Rushing the cooking just won’t develop the same rich flavor. Browning the meat properly before slow cooking makes a huge difference. it’s where a lot of the depth comes from.
Also, balancing spices isn’t about piling everything in but layering them thoughtfully. Toasting the spices in the fat releases their oils, making the dish more aromatic.
Lastly, I learned that slow cooking can transform simple ingredients into something special. Even cheap minced beef turns tender and flavorful after hours of slow heat. The beans soak up all the spices and tomato goodness, becoming more than just filler.
Recipe Tweaks For Jamie Oliver’s Slow Cooked Chilli Con Carne
Jamie Oliver’s slow-cooked chilli con carne is a classic for a reason. it’s rich, hearty and full of flavor. But the beauty of slow cooking is how adaptable it is. You can really make this dish your own with a few smart tweaks.
First off, the spice level. Jamie’s recipe balances heat nicely but if you love a fiery kick, try adding some fresh chopped chillies or a dash of smoked paprika. For those who prefer milder flavors, ditch the hotter peppers and boost sweetness with a bit more tomato or some roasted red peppers. It adds a subtle smoky-sweet twist.
Next, the meat. Traditionally, ground beef or chuck is used but you can mix things up by adding chunks of pork shoulder or even lamb for a deeper, gamier flavor. For a veggie-friendly version, swap the meat altogether for a mix of mushrooms and lentils. The mushrooms provide that meaty umami punch while lentils bulk it out with protein and texture.
Don’t overlook the beans! Jamie usually goes for kidney beans but black beans or pinto beans are excellent substitutes. They absorb the spices differently and can change the overall vibe of the dish.
Finally, herbs and extras. Fresh coriander (cilantro) added at the end brightens the dish. You could also try a splash of strong coffee or dark chocolate. Weird, right? But trust me, it gives a deep richness and slight bitterness that rounds out the chili beautifully.
Storage Tips For Leftovers
Leftover chilli con carne is basically a gift from the kitchen gods. it tastes even better the next day. But how you store it can make all the difference in texture and flavor.
Once your chilli has cooled to room temperature (never leave it out too long. max 2 hours), transfer it to an airtight container. Glass containers are ideal because they don’t absorb smells and are easy to reheat. If you’re freezing, portion it out so you can thaw just what you need.
Label your containers with the date. In the fridge, chilli will keep well for up to 4 days. For longer storage, freeze it. it holds beautifully for 3 months. When reheating, do it gently on the stove or microwave, stirring occasionally to heat evenly. Adding a splash of water or broth can help loosen it up if it’s thickened too much.
If you plan on freezing, avoid adding sour cream or fresh herbs until serving time. they don’t freeze well and can separate or lose their brightness.
What To Eat With Jamie Oliver’s Slow Cooked Chilli Con Carne?
Chilli con carne is a one-pot wonder but pairing it right takes it to the next level. Let’s talk sides that complement and contrast its bold, spicy flavors.
Rice is the classic go-to, especially fluffy basmati or long-grain rice, because it soaks up all that juicy sauce perfectly. For a bit of texture, try a simple tortilla or corn chips. great for scooping and crunching.
On the fresher side, a crisp green salad with lime vinaigrette cuts through the richness nicely. Avocado slices or guacamole add creamy cooling notes that balance the heat, too.
Don’t forget toppings! Grated cheese, a dollop of sour cream or Greek yogurt and fresh coriander leaves are game-changers. Some like to add pickled jalapeños or a squeeze of fresh lime for an extra zing.
If you want to get creative, cornbread or warm naan bread can soak up every last bit of that delicious sauce.
FAQs
Can I Use Other Types Of Meat For Jamie Oliver’s Slow Cooked Chilli Con Carne?
Yes! You can swap beef for pork, chicken, or even turkey. Just adjust cooking times accordingly.
How Long Should I Cook Jamie Oliver’s Slow Cooked Chilli Con Carne For?
Slow cook it for about 3-4 hours on low, or 1.5-2 hours on high in a slow cooker, until the meat is tender.
Can I Make Jamie Oliver’s Slow Cooked Chilli Con Carne Ahead Of Time?
Definitely! It actually tastes better the next day, and you can store it in the fridge for up to 3 days.
