Chilli Con Carne
The gateway one-pot meal. Hard to get wrong, endlessly customisable, and tastes better the next day. Build layers of flavour by blooming the spices in oil before adding the liquid. Serve with rice, nachos, or a baked potato.
Jamie's reliable, family-friendly version. Clear and quick.
Bloom your spices: fry cumin, paprika, and chilli powder in oil for 30 seconds before adding tomatoes. This releases the essential oils and transforms the flavour.
Add a square of dark chocolate and a teaspoon of instant coffee to the sauce. Sounds mad, works brilliantly — adds depth and roundness.
Let it simmer low and slow if you have time. 20 minutes gets you fed; 2 hours gets you something special.
Make double and freeze half. Chilli freezes perfectly and defrosts into an instant midweek dinner.
Brown 500g mince in batches in a large pan (don't crowd the pan)
Remove mince, add diced onion + 2 cloves garlic. Soften 5 mins
Add 1 tsp cumin, 1 tsp smoked paprika, 1 tsp chilli powder, pinch of cayenne. Fry 30 seconds
Return mince. Add 1 tin chopped tomatoes, 1 tin kidney beans (drained), 1 tbsp tomato purée
Add 200ml beef stock, 1 tsp sugar, salt, pepper
Optional: square of dark chocolate, 1 tsp instant coffee
Simmer uncovered 20-30 mins (or 1-2 hrs on low for deeper flavour)
Taste and adjust seasoning. Serve with rice, sour cream, grated cheese, fresh coriander
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