Chilli Con Carne Best Recipes from UK’s Top Chefs

Chili con carne (or chilli con carne) is a beloved comfort food that has found its way into kitchens across the UK. This hearty dish, with its origins in Mexican and Tex-Mex cuisine, has been adapted and perfected by many of Britain’s top chefs.

In this comprehensive guide, we’ll explore the various takes on chili con carne from BBC Good Food and celebrity chefs like Jamie Oliver, Gordon Ramsay, the Hairy Bikers, Nigella Lawson, and Rick Stein.

BBC GoodFood Chilli con Carne Recipe  [icon name=”arrow-turn-down” prefix=”fas”]
adds dark chocolate as an alternative to sugar for a unique flavour twist

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The Classic Chili Con Carne

Let’s start with the basics. The BBC Good Food classic chili con carne recipe is a great place to begin for those new to cooking or looking to master the fundamentals of this dish.

Ingredients for BBC Good Food’s Classic Chilli con Carne:

• 500g lean minced beef
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 red pepper, diced
• 1 tbsp oil
• 1 heaped tsp hot chili powder (or 1 level tbsp if mild)
• 1 tsp paprika
• 1 tsp ground cumin
• 500ml beef stock
• 400g can of chopped tomatoes
• 400g can of red kidney beans
• 2 tbsp tomato purée
• Salt and pepper to taste

Method:

1. Prepare your vegetables by finely chopping the onion, garlic, and red pepper.
2. Heat oil in a large pan over medium heat. Add the onion and cook for about 5 minutes until softened.
3. Add garlic, red pepper, chili powder, paprika, and cumin. Cook for another 5 minutes, stirring occasionally.
4. Increase the heat and add the minced beef. Cook for 5-10 minutes, stirring to break up the meat, until browned.
5. Add the beef stock, chopped tomatoes, kidney beans, and tomato purée. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Season with salt and pepper to taste.
7. Let the chili stand for 10 minutes before serving to allow flavours to meld.

This recipe serves as an excellent base, but let’s explore how some of the UK’s top chefs put their unique spin on this classic dish.

Jamie Oliver Chilli con Carne Recipe [icon name=”arrow-turn-down” prefix=”fas”]
includes carrots, celery, chickpeas, ground cinnamon and balsamic vinegar

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Jamie Oliver’s Good Old Chilli Con Carne

Jamie Oliver, known for his fresh and vibrant approach to cooking, offers a “Good Old Chili Con Carne” recipe that incorporates some unique elements.

Key Ingredients in Jamie’s Recipe:

• 2 medium onions
• 2 cloves of garlic
• 2 medium carrots
• 2 sticks of celery
• 2 red peppers
• olive oil
• 1 heaped teaspoon chilli powder
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground cinnamon
• 1 x 400g tin of chickpeas
• 1 x 400g tin of red kidney beans
• 2 x 400g tins of plum tomatoes
• 500g quality minced beef
• ½ a bunch of fresh coriander (15g)
• 2 tablespoons balsamic vinegar

Method

Prepare the Vegetables

1. Peel and finely chop the onions and garlic.
2. Trim and finely chop the carrots and celery.
3. Deseed the peppers and roughly chop them.

Cook the Aromatics

1. Add the chilli powder, cumin and cinnamon to the pan.
2. Add a good pinch of sea salt and black pepper.
3. Cook for 7 to 8 minutes, stirring regularly, or until softened.

Add the Beans and Tomatoes

1. Drain and add the chickpeas and kidney beans.
2. Pour in the tinned tomatoes, breaking them up with a wooden spoon.
3. Fill the tomato tin with water and pour into the pan.

Brown the Beef

1. Add the minced beef, breaking up any larger chunks with a wooden spoon.
2. Finely chop the coriander stalks and stir through.
3. Drizzle in the balsamic, season again and bring to the boil.

Simmer the Chili

1. Reduce the heat to a simmer, cover and cook for 1 hour and 15 minutes, stirring occasionally.
2. Remove the lid from the pan and cook for another 15 minutes, adding a splash of water if it looks like it’s starting to dry out.

Finish and Serve

1. Roughly chop the coriander leaves.
2. Cut the limes into wedges for squeezing over.
3. Dish up the chilli, serving each portion with coriander and lime.
4. Top with a spoonful of yoghurt and guacamole, if desired.

What Makes It Unique:

1. Vegetable Variety: Jamie includes carrots and celery, adding more texture and nutritional value.
2. Chickpeas: In addition to kidney beans, he uses chickpeas for extra protein and fibre.
3. Cinnamon: A touch of ground cinnamon adds warmth and depth to the flavour profile.
4. Balsamic Vinegar: This ingredient adds a subtle sweetness and acidity to balance the flavours.

 

Gordon Ramsay Chilli con Carne Recipe [icon name=”arrow-turn-down” prefix=”fas”]
uses hot chili powder, cumin, paprika, beef stock, fresh red chili

 

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Gordon Ramsay’s Chili Con Carne

Gordon Ramsay, renowned for his bold flavours and precise techniques, offers a chili con carne recipe that focuses on developing rich, deep flavours.

Key Ingredients in Gordon’s Recipe:

• 500g minced beef
• 1 onion
• 2 cloves of garlic
• 1 red chili
• 1 red pepper
• 2 teaspoons hot chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 400g chopped tomatoes
• 400g red kidney beans
• 400ml beef stock

What Makes It Unique:

1. Spice Blend: Gordon uses a combination of hot chili powder, cumin, and paprika for a complex flavour profile.
2. Fresh Chili: The addition of fresh red chili adds an extra kick of heat and freshness.
3. Beef Stock: Using beef stock instead of water intensifies the meaty flavour of the dish.

Ramsay’s approach focuses on building layers of flavour through careful seasoning and the use of quality ingredients.

Hairy Bikers Chilli con Carne Recipe [icon name=”arrow-turn-down” prefix=”fas”]
opts for ground coriander and optional red wine for depth and richness

 

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The Hairy Bikers’ Chili Con Carne

The Hairy Bikers, Si King and Dave Myers, are known for their hearty, comforting recipes. Their chili con carne is no exception, offering a rich and satisfying meal.

Key Ingredients in the Hairy Bikers’ Recipe:

• 500g lean minced beef
• 2 onions
• 2 cloves of garlic
• 1 red pepper
• 1-2 teaspoons hot chili powder
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon flour
• 400g chopped tomatoes
• 400g red kidney beans
• 300ml beef stock
• 125ml red wine (optional)

What Makes It Unique:

1. Flour: Adding a tablespoon of flour helps to thicken the sauce.
2. Red Wine: The option to add red wine brings additional depth and richness to the dish.
3. Ground Coriander: This spice adds a citrusy, slightly sweet note to the chili.

Method

1. Place the large non-stick saucepan over medium heat.
2. Add the beef mince and diced onions to the pan. Cook for 5 minutes, stirring frequently and breaking up any large lumps of mince using a wooden spoon or spatula.
3. Add the minced garlic, chili powder (1-2 teaspoons depending on desired spice level), cumin, and coriander. Fry for an additional 1-2 minutes, stirring constantly.
4. Sprinkle the all-purpose flour over the mince mixture and stir well to coat evenly.
5. Slowly pour in the red wine while stirring constantly to prevent lumps from forming.
6. Gradually add the beef stock, continuing to stir constantly until the mixture is smooth and well combined.
7. Add the chopped tomatoes, drained and rinsed kidney beans, tomato purée, caster sugar, dried oregano, and bay leaf. Stir to combine.
8. Season with a pinch of salt and plenty of freshly ground black pepper to taste.
9. Bring the chili to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pan loosely with a lid, and let it simmer gently for 45 minutes, stirring occasionally.
10. After 45 minutes, the mince should be tender and the sauce should have thickened. Adjust the seasoning to taste if necessary.
11. Serve the chili hot, garnished with your desired toppings such as grated cheese, sour cream, or chopped fresh cilantro.

The Hairy Bikers’ recipe strikes a balance between traditional flavors and a few unique additions, resulting in a crowd-pleasing chili.

Nigella Lawson Chilli con Carne Recipe[icon name=”arrow-turn-down” prefix=”fas”]
chorizo, cocoa powder and an unexpected cheesy topping

 

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Nigella Lawson’s Cheesy Chilli

Nigella Lawson, known for her indulgent and comforting recipes, offers a “Cheesy Chili” that puts a unique spin on the classic dish.

Key Ingredients in Nigella’s Recipe:

• 110 grams chorizo (cut into fat coins and halved)
• 500 grams minced beef
• ½ teaspoon cocoa powder
• 1 teaspoon dried oregano
• 1 x 15ml tablespoon sundried tomato paste or tomato puree
• 1 x 400 grams can of chopped tomatoes
• 2 teaspoons Worcestershire sauce
• 1 x 400 grams can of kidney beans (drained and rinsed)
• 2 x 125 grams mozzarella balls (chopped)
• Maldon sea salt flakes (to taste)
• freshly ground black pepper (to taste)
• chopped fresh coriander to serve (optional)

What Makes It Unique:

While specific details of Nigella’s recipe weren’t provided in the search results, her approach to cooking often involves:

1. Cheese Integration: As the name suggests, cheese likely plays a significant role in this chili, perhaps mixed into the dish or used as a generous topping.
2. Indulgent Touches: Nigella is known for adding unexpected, often indulgent elements to classic recipes.

Rick Stein Chilli con Carne Recipe [icon name=”arrow-turn-down” prefix=”fas”]
pronounced garlic flavour, uses canned and puree tomatoes for a rich, tomato-based sauce

 

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Rick Stein’s Carne Con Chile

Rick Stein, celebrated for his expertise in seafood and international cuisines, offers a “Carne Con Chile” recipe that leans towards authenticity.

Key Ingredients in Rick’s Recipe:

• 50g dried guajillo chillies, seeds removed
• 4 large ripe tomatoes, whole
• 4 cloves garlic, skin on
• 30g lard or 3 tbsp corn oil
• 1kg braising steak, cubed
• 1 large onion, chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 allspice berries, bruised
• 1 bay leaf
• 1 tsp salt
• 2 tbsp chipotles en adobo
• 12-18 corn tortillas

For the toppings:

• Chopped coriander
• Soured cream
• Crumbled Lancashire or feta cheese
• Diced avocado
• Chopped onions
• Sliced radishes

Method

1. Toast the Chillies: In a dry frying pan, toast the guajillo chillies until fragrant but not burnt. Transfer to a bowl and cover with 450ml of boiling water. Let soak for 15–20 minutes.
2. Char the Tomatoes and Garlic: In the same pan, dry fry the tomatoes and garlic until softened and charred. Allow to cool slightly, then peel the garlic and quarter the tomatoes.
3. Brown the Beef: Heat a tablespoon of lard or oil in a large flameproof casserole. Brown the beef in batches, adding more lard or oil as needed. Transfer each batch to a plate.
4. Cook the Onions and Spices: Add remaining lard or oil to the pan and fry the onion for 3–4 minutes until softened. Stir in cumin, oregano, allspice, and bay leaf; cook for 2 minutes.
5. Blend the Sauce: In a blender, combine soaked chillies (with about 150ml of their soaking liquid), garlic, tomatoes, salt, and chipotles en adobo. Blend until smooth.
6. Combine Ingredients: Pour the blended mixture into the casserole with the onions and add the browned beef. Stir in about 300ml of the chilli soaking water (reserve any extra).
7. Simmer: Bring to a boil, then reduce heat to a simmer. Cover and cook for 1½ to 2 hours until the beef is tender. Check occasionally to ensure it doesn’t dry out; add more water if necessary.
8. Prepare Tortillas and Toppings: While cooking, warm corn tortillas and prepare your choice of toppings.
9. Serve: Serve the carne con chile hot with tortillas and toppings on the side. Optionally include beans or rice.

This dish offers a rich flavor profile distinct from traditional Tex-Mex chili con carne, showcasing authentic Mexican cuisine

What Makes It Unique:

1. Larger Quantity: Rick’s recipe uses a full kilogram of beef, making it suitable for larger gatherings or meal prep.
2. Garlic Emphasis: With four cloves of garlic, this recipe likely has a more pronounced garlic flavour.
3. Tomato-Forward: The use of both canned tomatoes and tomato purée suggests a rich, tomato-based sauce.

Rick Stein’s approach seems to focus on bold, straightforward flavours and generous portions.

Unique Elements and Techniques

1. BBC Good Food’s Recipe:
   • Dark Chocolate: Suggests adding a small piece of dark chocolate as an alternative to sugar for a unique flavour twist.
2. Jamie Oliver’s Recipe:
   • Vegetable Variety: Includes carrots and celery, adding more texture and nutritional value.
   • Chickpeas: Adds chickpeas for extra protein and fibre.
   • Cinnamon: Uses ground cinnamon for warmth and depth.
   • Balsamic Vinegar: Adds a subtle sweetness and acidity to balance flavours.
3. Gordon Ramsay’s Recipe:
   • Spice Blend: Uses a combination of hot chili powder, cumin, and paprika for a complex flavour profile.
   • Fresh Chilli: Adds fresh red chili for extra heat and freshness.
   • Beef Stock: Uses beef stock instead of water to intensify the meaty flavour.
4. Hairy Bikers’ Recipe:
   • Flour: Uses flour to thicken the sauce.
   • Red Wine: Optional addition of red wine for depth and richness.
   • Ground Coriander: Adds a citrusy, slightly sweet note.
5. Nigella Lawson’s Recipe:
   • Cheese: Likely incorporates cheese either mixed into the dish or as a topping.
   • Indulgent Touches: Known for adding unexpected, often indulgent elements.
6. Rick Stein’s Recipe:
   • Larger Quantity: Uses a full kilogram of beef, suitable for larger gatherings.
   • Garlic Emphasis: Uses four cloves of garlic for a pronounced garlic flavor.
   • Tomato-Forward: Uses both canned tomatoes and tomato purée for a rich, tomato-based sauce.

Celebrity Chef Recipes: A Comparison

Here’s a side-by-side comparison table of the ingredients used in the chilli con carne recipes from the UK celebrity chefs:

The Classic Chili Con Carne

Let’s start with the basics. The BBC Good Food classic chili con carne recipe is a great place to begin for those new to cooking or looking to master the fundamentals of this dish.

Ingredients for BBC Good Food’s Classic Chilli con Carne:

• 500g lean minced beef
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 red pepper, diced
• 1 tbsp oil
• 1 heaped tsp hot chili powder (or 1 level tbsp if mild)
• 1 tsp paprika
• 1 tsp ground cumin
• 500ml beef stock
• 400g can of chopped tomatoes
• 400g can of red kidney beans
• 2 tbsp tomato purée
• Salt and pepper to taste

Method:

1. Prepare your vegetables by finely chopping the onion, garlic, and red pepper.
2. Heat oil in a large pan over medium heat. Add the onion and cook for about 5 minutes until softened.
3. Add garlic, red pepper, chili powder, paprika, and cumin. Cook for another 5 minutes, stirring occasionally.
4. Increase the heat and add the minced beef. Cook for 5-10 minutes, stirring to break up the meat, until browned.
5. Add the beef stock, chopped tomatoes, kidney beans, and tomato purée. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Season with salt and pepper to taste.
7. Let the chili stand for 10 minutes before serving to allow flavours to meld.

This recipe serves as an excellent base, but let’s explore how some of the UK’s top chefs put their unique spin on this classic dish.

Jamie Oliver’s Good Old Chilli Con Carne

Jamie Oliver, known for his fresh and vibrant approach to cooking, offers a “Good Old Chili Con Carne” recipe that incorporates some unique elements.

Key Ingredients in Jamie’s Recipe:

• 2 medium onions
• 2 cloves of garlic
• 2 medium carrots
• 2 sticks of celery
• 2 red peppers
• olive oil
• 1 heaped teaspoon chilli powder
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground cinnamon
• 1 x 400g tin of chickpeas
• 1 x 400g tin of red kidney beans
• 2 x 400g tins of plum tomatoes
• 500g quality minced beef
• ½ a bunch of fresh coriander (15g)
• 2 tablespoons balsamic vinegar

Method

Prepare the Vegetables

1. Peel and finely chop the onions and garlic.
2. Trim and finely chop the carrots and celery.
3. Deseed the peppers and roughly chop them.

Cook the Aromatics

1. Add the chilli powder, cumin and cinnamon to the pan.
2. Add a good pinch of sea salt and black pepper.
3. Cook for 7 to 8 minutes, stirring regularly, or until softened.

Add the Beans and Tomatoes

1. Drain and add the chickpeas and kidney beans.
2. Pour in the tinned tomatoes, breaking them up with a wooden spoon.
3. Fill the tomato tin with water and pour into the pan.

Brown the Beef

1. Add the minced beef, breaking up any larger chunks with a wooden spoon.
2. Finely chop the coriander stalks and stir through.
3. Drizzle in the balsamic, season again and bring to the boil.

Simmer the Chili

1. Reduce the heat to a simmer, cover and cook for 1 hour and 15 minutes, stirring occasionally.
2. Remove the lid from the pan and cook for another 15 minutes, adding a splash of water if it looks like it’s starting to dry out.

Finish and Serve

1. Roughly chop the coriander leaves.
2. Cut the limes into wedges for squeezing over.
3. Dish up the chilli, serving each portion with coriander and lime.
4. Top with a spoonful of yoghurt and guacamole, if desired.

What Makes It Unique:

1. Vegetable Variety: Jamie includes carrots and celery, adding more texture and nutritional value.
2. Chickpeas: In addition to kidney beans, he uses chickpeas for extra protein and fibre.
3. Cinnamon: A touch of ground cinnamon adds warmth and depth to the flavour profile.
4. Balsamic Vinegar: This ingredient adds a subtle sweetness and acidity to balance the flavours.

Gordon Ramsay’s Chili Con Carne

Gordon Ramsay, renowned for his bold flavours and precise techniques, offers a chili con carne recipe that focuses on developing rich, deep flavours.

Key Ingredients in Gordon’s Recipe:

• 500g minced beef
• 1 onion
• 2 cloves of garlic
• 1 red chili
• 1 red pepper
• 2 teaspoons hot chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 400g chopped tomatoes
• 400g red kidney beans
• 400ml beef stock

What Makes It Unique:

1. Spice Blend: Gordon uses a combination of hot chili powder, cumin, and paprika for a complex flavour profile.
2. Fresh Chili: The addition of fresh red chili adds an extra kick of heat and freshness.
3. Beef Stock: Using beef stock instead of water intensifies the meaty flavour of the dish.

Ramsay’s approach focuses on building layers of flavour through careful seasoning and the use of quality ingredients.

The Hairy Bikers’ Chili Con Carne

The Hairy Bikers, Si King and Dave Myers, are known for their hearty, comforting recipes. Their chili con carne is no exception, offering a rich and satisfying meal.

Key Ingredients in the Hairy Bikers’ Recipe:

• 500g lean minced beef
• 2 onions
• 2 cloves of garlic
• 1 red pepper
• 1-2 teaspoons hot chili powder
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon flour
• 400g chopped tomatoes
• 400g red kidney beans
• 300ml beef stock
• 125ml red wine (optional)

What Makes It Unique:

1. Flour: Adding a tablespoon of flour helps to thicken the sauce.
2. Red Wine: The option to add red wine brings additional depth and richness to the dish.
3. Ground Coriander: This spice adds a citrusy, slightly sweet note to the chili.

Method

1. Place the large non-stick saucepan over medium heat.
2. Add the beef mince and diced onions to the pan. Cook for 5 minutes, stirring frequently and breaking up any large lumps of mince using a wooden spoon or spatula.
3. Add the minced garlic, chili powder (1-2 teaspoons depending on desired spice level), cumin, and coriander. Fry for an additional 1-2 minutes, stirring constantly.
4. Sprinkle the all-purpose flour over the mince mixture and stir well to coat evenly.
5. Slowly pour in the red wine while stirring constantly to prevent lumps from forming.
6. Gradually add the beef stock, continuing to stir constantly until the mixture is smooth and well combined.
7. Add the chopped tomatoes, drained and rinsed kidney beans, tomato purée, caster sugar, dried oregano, and bay leaf. Stir to combine.
8. Season with a pinch of salt and plenty of freshly ground black pepper to taste.
9. Bring the chili to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pan loosely with a lid, and let it simmer gently for 45 minutes, stirring occasionally.
10. After 45 minutes, the mince should be tender and the sauce should have thickened. Adjust the seasoning to taste if necessary.
11. Serve the chili hot, garnished with your desired toppings such as grated cheese, sour cream, or chopped fresh cilantro.

The Hairy Bikers’ recipe strikes a balance between traditional flavors and a few unique additions, resulting in a crowd-pleasing chili.

Nigella Lawson’s Cheesy Chilli

Nigella Lawson, known for her indulgent and comforting recipes, offers a “Cheesy Chili” that puts a unique spin on the classic dish.

Key Ingredients in Nigella’s Recipe:

• 110 grams chorizo (cut into fat coins and halved)
• 500 grams minced beef
• ½ teaspoon cocoa powder
• 1 teaspoon dried oregano
• 1 x 15ml tablespoon sundried tomato paste or tomato puree
• 1 x 400 grams can of chopped tomatoes
• 2 teaspoons Worcestershire sauce
• 1 x 400 grams can of kidney beans (drained and rinsed)
• 2 x 125 grams mozzarella balls (chopped)
• Maldon sea salt flakes (to taste)
• freshly ground black pepper (to taste)
• chopped fresh coriander to serve (optional)

What Makes It Unique:

While specific details of Nigella’s recipe weren’t provided in the search results, her approach to cooking often involves:

1. Cheese Integration: As the name suggests, cheese likely plays a significant role in this chili, perhaps mixed into the dish or used as a generous topping.
2. Indulgent Touches: Nigella is known for adding unexpected, often indulgent elements to classic recipes.

Rick Stein’s Carne Con Chile

Rick Stein, celebrated for his expertise in seafood and international cuisines, offers a “Carne Con Chile” recipe that leans towards authenticity.

Key Ingredients in Rick’s Recipe:

• 50g dried guajillo chillies, seeds removed
• 4 large ripe tomatoes, whole
• 4 cloves garlic, skin on
• 30g lard or 3 tbsp corn oil
• 1kg braising steak, cubed
• 1 large onion, chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 allspice berries, bruised
• 1 bay leaf
• 1 tsp salt
• 2 tbsp chipotles en adobo
• 12-18 corn tortillas

For the toppings:

• Chopped coriander
• Soured cream
• Crumbled Lancashire or feta cheese
• Diced avocado
• Chopped onions
• Sliced radishes

Method

1. Toast the Chillies: In a dry frying pan, toast the guajillo chillies until fragrant but not burnt. Transfer to a bowl and cover with 450ml of boiling water. Let soak for 15–20 minutes.
2. Char the Tomatoes and Garlic: In the same pan, dry fry the tomatoes and garlic until softened and charred. Allow to cool slightly, then peel the garlic and quarter the tomatoes.
3. Brown the Beef: Heat a tablespoon of lard or oil in a large flameproof casserole. Brown the beef in batches, adding more lard or oil as needed. Transfer each batch to a plate.
4. Cook the Onions and Spices: Add remaining lard or oil to the pan and fry the onion for 3–4 minutes until softened. Stir in cumin, oregano, allspice, and bay leaf; cook for 2 minutes.
5. Blend the Sauce: In a blender, combine soaked chillies (with about 150ml of their soaking liquid), garlic, tomatoes, salt, and chipotles en adobo. Blend until smooth.
6. Combine Ingredients: Pour the blended mixture into the casserole with the onions and add the browned beef. Stir in about 300ml of the chilli soaking water (reserve any extra).
7. Simmer: Bring to a boil, then reduce heat to a simmer. Cover and cook for 1½ to 2 hours until the beef is tender. Check occasionally to ensure it doesn’t dry out; add more water if necessary.
8. Prepare Tortillas and Toppings: While cooking, warm corn tortillas and prepare your choice of toppings.
9. Serve: Serve the carne con chile hot with tortillas and toppings on the side. Optionally include beans or rice.

This dish offers a rich flavor profile distinct from traditional Tex-Mex chili con carne, showcasing authentic Mexican cuisine

What Makes It Unique:

1. Larger Quantity: Rick’s recipe uses a full kilogram of beef, making it suitable for larger gatherings or meal prep.
2. Garlic Emphasis: With four cloves of garlic, this recipe likely has a more pronounced garlic flavour.
3. Tomato-Forward: The use of both canned tomatoes and tomato purée suggests a rich, tomato-based sauce.

Rick Stein’s approach seems to focus on bold, straightforward flavours and generous portions.

Comparing the Recipes

When we look at these recipes side by side, we can see some interesting trends and variations:

1. Meat: All recipes use minced beef, with quantities ranging from 500g to 1kg.
2. Beans: Kidney beans are a constant across all recipes, with Jamie Oliver uniquely adding chickpeas as well.
3. Vegetables: Onions, garlic, and red peppers are common in all recipes. Jamie Oliver stands out by including carrots and celery.
4. Spices: Chili powder and cumin are universal. Paprika is common, and Jamie Oliver uniquely includes cinnamon.
5. Liquid Base: Most recipes use a combination of canned tomatoes and beef stock. Jamie Oliver opts for water instead of stock.
6. Unique Additions:
   • Jamie Oliver: Balsamic vinegar and chickpeas
   • Hairy Bikers: Flour for thickening and optional red wine
   • BBC Good Food: Suggests adding a small piece of dark chocolate as an alternative to sugar
   • Nigella Lawson: Likely incorporates cheese in a significant way

Cooking Methods and Times

While the ingredients vary, most recipes follow a similar cooking method:

1. Sauté vegetables
2. Brown the meat
3. Add spices and toast briefly
4. Add liquids and simmer

Cooking times vary:

• BBC Good Food: About 40 minutes simmering
• Hairy Bikers: 45 minutes simmering
• Jamie Oliver: 1 hour simmering
• Rick Stein and Gordon Ramsay: Specific times not provided, but likely similar to others

Serving Suggestions

Chili con carne is a versatile dish that can be served in various ways:

• With rice (a classic option suggested by most chefs)
• Over jacket potatoes (recommended by Jamie Oliver and others)
• With tortilla chips or in burritos (suggested by BBC Good Food)
• With sour cream, grated cheese, and fresh coriander as toppings
• Jamie Oliver suggests serving with couscous or bread as alternatives

Nutritional Considerations

While chili con carne is generally a protein-rich, hearty meal, nutritional content can vary based on the recipe:

• The Hairy Bikers’ version contains about 302 calories per serving
• Jamie Oliver’s recipe comes in at 353 calories per serving
• Leaner versions, like those using turkey mince, can be even lower in calories

Tips for Perfect Chilli Con Carne

1. Brown the meat well: This develops a deep flavour base for your chili.
2. Don’t rush the simmering: Allowing the chili to simmer slowly helps blend the flavours.
3. Adjust spice levels: Start with less chili powder and add more to taste.
4. Let it rest: Allowing the chili to stand for 10-15 minutes before serving enhances the flavours.
5. Experiment with toppings: Fresh coriander, sour cream, grated cheese, or sliced avocado can elevate your chili.

Conclusion

Chilli con carne is a beloved dish that has been embraced and adapted by many of the UK’s top chefs. Whether you prefer Jamie Oliver’s vegetable-packed version, Gordon Ramsay’s spice-focused recipe, or the Hairy Bikers’ hearty interpretation, there’s a chilli con carne out there for everyone. The beauty of this dish lies in its versatility – feel free to mix and match elements from different recipes to create your perfect chili. Remember, the key to a great chili con carne is quality ingredients, balanced flavours, and patience in allowing the dish to simmer and develop its rich taste. So, gather your ingredients, choose your favourite chef’s recipe (or create your own hybrid), and enjoy the comforting, spicy goodness of a well-made chili con carne.