Jamie Oliver makes sausage chilli con carne
Chilli con carne is the ultimate winter warmer, combining the rich meaty flavours with hearty beans to make a satisfying meal.
The customisable dish was recently featured on Jamie Oliver’s YouTube channel as the chef demonstrated how easy it is to adapt to one’s liking.
“For me, that is beautiful comfort food for this time of the year, when the weather is closing in,” noted the chef. “You get epic flavour in there and texture.”
A demonstration of the “super simple” recipe made an impression on thousands of viewers, who raced to the comments to share their thoughts with the cook.
“It tastes insanely great,” confirmed one fan in the comments, while another chimed: “I’ve already made it twice since watching the video. That dish is exquisite.”
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400 grams higher-welfare pork or veggie sausage
½ stick of cinnamon
Twi sprigs of fresh rosemary
Two heaped teaspoons of Cajun seasoning
Two heaped teaspoons of smoked paprika
500 grams of frozen chopped mixed onions, carrot and celery
One small butternut squash
Three cloves of garlic
Two tablespoons of balsamic vinegar
Two x 400gram tine of beans such as kidney, black, pinto, cannellini, borlotti, or butter beans
Two x 400gram tins of plum tomatoes
Extra virgin olive oil
A few sprigs of fresh coriander
1. Squeeze the sausage meat of the skin into little balls and place in a large deep casserole over medium-high heat with one tablespoon of olive oil, the cinnamon stick and a big pinch of black pepper.
2. Five for roughly five minutes until golden brown. Stick regularly then add the rosemary leaves and stir in the Cajun seasoning and smoked paprika for one minute.
3. Go in with the frozen mixed vegetables and season with sea salt and pepper. Cook for 10 minutes or until softened and lightly golden, stirring occasionally.
4. Peel, deseed and chop the butternut squash into 1.5 cm chunks, then peel and finely chop the garlic. Add everything to the pan along with the balsamic vinegar, stirring for one minute, then add the beans with their juices.
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5. Preheat the oven to 180C / 350F / gas 4. Tip in the tomatoes, breaking up with the back of your spoon as they go in, then fill each tin halfway with water, swirl around and pour into the pan.
6. Bring to a boil, then cover with a lid and bake in the oven for one hour and 30 minutes, or until the squash is tender and the sauce is slightly thickened, remove the lid for the final 30 minutes, and add splashes of water, if needed.
7. Once the time is up, gently mash around one-third of the chilli until some of the beans are squashed into the sauce, then give everything a good stir. Taste and season to perfection, tweaking with a little balsamic vinegar and extra virgin olive oil if you like. Pick over the coriander leaves and serve with fluffy rice, dollops of yoghurt and a fresh green salad.
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