Slow & Low Chilli Con Carne – Jamie Oliver Recipe

Chilli con carne is a main course originated in Northern Mexico. This Spanish term means ‘chili with meat’ is a dish consisting of meat with a lot of chilies and usually tomatoes. In this recipe, we’ll make chilli con carne in a different level of cooking to make its texture softer and a lot tastier.


• 1.6 kg beef brisket (scoured criss-cross)
• 2 teaspoons smoked paprika
• 2 teaspoons oregano (dried)
• 1 teaspoon cumin powder
• A pinch of salt
• Ground black pepper to taste
• 1 stick of cinnamon
• Zest and juice of 1 lemon
• 2 large onions (sliced)
• 1 large yellow bell pepper (sliced)
• 1 large red bell pepper (sliced)
• 1 pc of green and red chilies (diced)
• 2 400 grams of tins chopped tomatoes
• Water
• Coriander (chopped)


Set a pan over high heat.
Add the beef brisket.
Warm and let it fry for a few minutes until it turns brown.

Preheat oven to 325 F.

Meanwhile, make a paste for the beef brisket.
In a bowl, mix smoked paprika, oregano, and cumin powder.
Add a pinch of salt and black pepper to taste.
Add a stick of cinnamon.
Put some zest and juice of lemon.
Mix until well combined.

Put the fried beef brisket into the bowl.
Coat it with paste mixture.
Put the sliced onions and bell peppers.
Add the sliced red and green chilies.
Add canned chopped tomatoes and chopped coriander.
Sprinkle salt to taste.
Put inside the oven.
Let it cook for 6-7 hours.
Remove and serve.

Tips and ideas:

You can serve with rice and guacamole as a side dish.

You can add more bell peppers and chilies depends on your taste.

Slow & Low Chilli Con Carne - Jamie Oliver
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