This Jamie Oliver-inspired chilli con carne is a rich, hearty, and comforting one-pot meal packed with savory beef, kidney beans, tomatoes, and warming spices. Slow-simmered to perfection, it develops deep flavors that make it ideal for family dinners, meal prep, or casual gatherings. Serve it with rice, baked potatoes, or tortilla chips for a satisfying meal everyone will love.
Total Time:1hr 30 minutes
Yield:6 servings
Ingredients
500g lean ground beef
2 tablespoons olive oil
2 onions, finely diced
2 carrots, finely chopped
2 celery stalks, chopped
1 red bell pepper, diced
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
½ teaspoon chilli powder
2 tablespoons tomato paste
2 × 400g cans chopped tomatoes
2 × 400g cans kidney beans, drained and rinsed
500ml beef stock
Salt and black pepper, to taste
Fresh coriander, for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add onions, carrots, celery, and red pepper. Cook for 8–10 minutes until softened.
Stir in garlic, cumin, paprika, oregano, and chilli powder. Cook for 1 minute until fragrant.
Add ground beef and cook until browned, breaking it apart with a spoon.
Stir in tomato paste and cook for another minute.
Add chopped tomatoes, kidney beans, and beef stock.
Bring to a gentle boil, then reduce heat and simmer uncovered for 60–90 minutes.
Stir occasionally and season with salt and pepper to taste.
Remove from heat and let rest for 10 minutes before serving.
Garnish with fresh coriander and serve with desired sides.
Notes
For extra heat, add fresh jalapeños or cayenne pepper.
The chilli tastes even better the next day.
Freeze leftovers for up to 3 months.
Substitute ground turkey for a lighter version.
Add dark chocolate or a splash of coffee for deeper flavor.
