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Slow & Low Chilli Con Carne | Jamie Oliver

This classic beef recipe is so ridiculously good that making chilli con carne with minced meat will never be the same again. To create such an incredibly tender meat dish, Jamie rubs spices into a brisket of beef and cooks it slowly over 7 hours. The result is incredibly juicy meat that melts in the mouth. Served with a homemade guacamole, sour cream and warmed tortilla this dish is truly worth the wait.

Tell us what you think of this recipe in the comments below and if you’re after more delicious Jamie recipes check out www.jamieoliver.com

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26 comments

  1. OMG he used chopped instead of plum tomatoes!! Come on Jamie!! πŸ˜€

  2. Jamie is like the Jesus of cooking. He magically made the pit of that avocado vanish into thin air.

  3. This man is the reason I started cooking my own food 5yrs ago

  4. Truth Reigns Forever

    Why wasn’t any chili powder added?

  5. Does anyone know how much brisket for this recipe and serving portion?

  6. Peppers? Beans? What time would you put them in? Peppers maybe at the beginning, but beans? 1hr from the end?! Hmm… beautiful dinner.

  7. No red kidney beans lol

  8. Add red kidney beans and THEN it is great.

  9. Tried it jamie, in a cast iron dish. We only have fan bake so turned it down to 150 C instead of 170 C and after 2.5 h the inside was burned.

  10. I made this today, and it is really good. Thumbs up!

  11. Dude i seriously CANNOT wait to try this out .. πŸ™‚ πŸ™‚ πŸ™‚ πŸ™‚ πŸ™‚

  12. God damn – how have I never opened an avocado like that before

  13. Wow I didn’t know they has squeezable, pit-less avocados; lol.

  14. gordan ramsay is your father …jana naaa naa na fucker

  15. That’s not Chili con carne.

  16. What knife is he using?

  17. Jamie, all’s great, but where are the BEANS?????

  18. I’d have to disagree with the smoked paprika. Just makes the whole thing taste like smoked paprika

  19. What do you ask the butcher for?
    Is a brisket a set weight?

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