Jamie Oliver Slow Cooked Chilli Recipes

FEED-A-CROWD CHUNKY BEEF CHILLI

Steps:

• Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
• Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
• Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
• Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.

SLOW COOKER CHILLI CON CARNE

Steps:

• Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
• Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
• Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
• Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.