Simone's Kitchen

Dudefood Tuesday: Chili con carne for Bosses

Chili con carne by Jamie Oliver | insimoneskitchen.com

Last week somebody asked me this question: “Say, Dude maestro, that Jamie Oliver is he a real dude too?”
I found it hard to give a proper answer immediately.
On the positive side for dudeness are the facts that he plays the drums quite well and he started his career with the title ‘The Naked Chef’. These things are surely ticking off boxes on the Dude list.
But on the other hand he is that kind of guy who kneels down in his garden, next to his homegrown cherrytomatoes. And then starts talking gently and soothing to his vegetables, giving ‘love’ to his little dear tomatoes. That’s a big ‘NO dude’ alert in it’s own right. To make it even worse: his second name is Trevor. Ouch. Not so Dudey.

So I am not so sure if Mister Oliver is Dude material or not.
What I do know for sure is that Jamie is a genuine Boss.
As a television chef he is the number one around the world and besides this he also started training disadvantaged teenagers to become cooks. And with this giving them a change for a better future.
Not to mention his one man crusade against the low quality schoolfood which are served in the school restaurants around the world.
All these things make him a Boss on the top of the Cooking olympus.
The man even brews his own beer! But the again he labels it Lady Marmelade. Ouch! nr two.

Overall Jamie Oliver is king of the culinary hill and THE Boss of food and he deserves respect from every dude; no matter if he is a dude himself or not.
To give cudos we make a Dudey dish from his hand; Chili con Carne.Imagine yourself being a cowboy on the prairie when you eat this delicious beanstew, but don’t release the gas too close to the campfire.

Chili con carne by Jamie Oliver | insimoneskitchen.com

Overall Jamie Oliver is king of the culinary hill and THE Boss of food and he deserves respect from every dude; no matter if he is a dude himself or not.
To give cudos we make a Dudey dish from his hand; Chili con Carne.Imagine yourself being a cowboy on the prairie when you eat this delicious beanstew, but don’t release the gas too close to the campfire.

Dudefood Tuesday: Chili con carne for Bosses
Prep Time
15 mins
Cook Time
1 hr
 
Delicious and spicey bean stew from the Boss of Celebrity Chefs
Course: Main
Servings: 4 -6 people
Author: Adapted from Jamie Oliver
Ingredients
  • 2 onions
  • 2 cloves of garlic
  • 2 carrots
  • 2 stalks of celery
  • 2 red bellpeppers
  • 400 gr chickpeas from can
  • 400 gr kidneybeans
  • 2 x 400 gr tomato cubes from can
  • 500 gr ground beef
  • 1 tsp chilipowder
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 4 tbsp fresh corainder finely chopped
  • 2 tbsp balsamic vinegar
  • olive oil
  • freshly grinded black pepper
Instructions
  1. Chop up all the veggies into small pieces. Take a big pan and heat the olive oil and fry all the vegetables. Stir well. Add cinnamon, cumin and chilipowder. Let it simmer for a few minutes and stir every minute. When the vegetables are soft and slightly caramelised (appr. seven minutes), add the kidneybeans, chickpeas and diced tomatoes.
  2. Add the ground beef to the vegetables and stir until the meat is loose.
  3. Fill one can from the diced tomatoes with water and add the water to the brew. Add balsamic vinegar stir one more time and let the brew simmer on low heat for  (closed lid) for about one hour.
  4. Serve in deep plates and finish off with some chopped corainder.
Chili con Carne the Jamie Oliver way
Prep Time
15 mins
 
Delicious and spicey bean stew from the Boss of Celebrity Chefs
Servings: 4 -6
Ingredients
  • 2 onions
  • 2 cloves of garlic
  • 2 carrots
  • 2 stalks of celery
  • 2 red bellpeppers
  • 400 gr chickpeas from can
  • 400 gr kidneybeans
  • 2 x 400 gr tomato cubes from can
  • 500 gr ground beef
  • 1 tsp chilipowder
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 4 tbsp fresh corainder finely chopped
  • 2 tbsp balsamic vinegar
  • olive oil
  • freshly grinded black pepper
Instructions
  1. Chop up all the veggies into small pieces. Take a big pan and heat the olive oil and fry all the vegetables. Stir well. Add cinnamon, cumin and chilipowder. Let it simmer for a few minutes and stir every minute. When the vegetables are soft and slightly caramelised (appr. seven minutes), add the kidneybeans, chickpeas and diced tomatoes.
  2. Add the ground beef to the vegetables and stir until the meat is loose.
  3. Fill one can from the diced tomatoes with water and add the water to the brew. Add balsamic vinegar stir one more time and let the brew simmer on low heat for  (closed lid) for about one hour.
  4. Serve in deep plates and finish off with some chopped corainder.

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1 comment

  1. Comforting, warming and wonderfully spicy! Just what the doctor ordered.

    Cheers,

    Rosa

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