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Chilli con carne

From "Happy Days with the Naked Chef" by Jamie Oliver.


  • 2 medium onions
  • 1 clove of garlic
  • olive oil
  • 2 level teaspoons of chilli powder
  • 1 fresh red chilli, de-seeded and finely chopped
  • 1 heaped teaspoon ground cumin
  • sea salt and freshly ground pepper
  • 455g chuck steak or best minced beef
  • 200g sun dried tomatoes in oil
  • 2 x 400g tins of tomatoes
  • 400g tin of kidney beans, drained


  1. Preheat the oven to 150 degrees C, gas mark 2
  2. Blitz the onions and garlic in a food processor until finely chopped
  3. Fry in a little olive oil until soft
  4. Add the chilli powder, fresh chilli, cumin, and a little seasoning. Stir
  5. Add the beef and continue to cook, stirring until it has browned
  6. Blitz the sun dried tomatoes in enough oil until it forms a paste
  7. Add the sun dried tomato paste with the tins of tomatoes and a wine glass of water. Add seasoning if required
  8. Bring to the boil, cover and either turn the heat down to simmer or place in the oven for 1.5 hours
  9. Add the kidney beans 30 minutes before the end of the cooking time

Serve with lots of crusty fresh bread, a nice tossed salad and a big blob of natural yoghurt or guacamole.