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August 16, 2010 / amyjmcintosh

Jamie Oliver’s chilli con carne


I don’t judge a recipe on taste alone. Smell and looks rank just as highly in the all-important equation. Jamie Oliver’s chilli con carne scores top points for smell and taste, but sadly it’s not a trifecta.

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As you can see, it fails miserably in the looks department. Looks aside, as far as mid-week meals go, it’s a refreshing alternative to stir-fries, spag bol and what-not.

Amy’s top tips:

  • Make sure you buy premium mince (as opposed to the cheaper variety which is really fatty).
  • I noticed heaps of liquid on the surface when I cooked this but most of it either evaporates or mixes into the dish, so don’t be alarmed.
  • Jamie Oliver recommends serving with guacamole, but I just served mine with a dollop of natural yoghurt and a side salad.
  • You can freeze leftovers in tupperware containers and eat it on nights when you don’t feel like/can’t be bothered cooking. I served mine with rice, but you could try couscous, crusty bread or mash for something different.
  • Throw in some extra chilli if you like the heat.

Here’s Jamie Oliver’s chilli recipe. As Jamie would say, “it’s pucker!”.

2 Comments

Leave a Comment
  1. The Kitchenette / Aug 17 2010 10:36 pm

    Chilli/Chili/whatever is one of those things that I CAN NOT pass up. It is one of life’s perfect foods. I like mine full of red kidney beans, I’ve never tried Jamie’s version with the chickpeas. I love it!

    PS. “Fresh Coriander” is “cilantro” right?

    PPS. WTH does “pucker” mean? I feel like I’m learning a new language…

    PPPS. Will you come make me chilli? Please?

  2. amyjmcintosh / Aug 17 2010 10:59 pm

    Hi Carter!

    Coriander is cilantro. Pucker is Jamie Oliver speak for “yummy” or “tasty”. And most importantly, I would love to come and make you chilli, but only if you come and make me white wine-glazed new potatoes! Deal?

    Amy

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