Want an easy and yummy meal that makes your taste buds happy? Try this Slow Cooker Chilli Jamie Oliver Recipe!
This simple recipe is great for busy families or anyone who wants tasty food without lots of work.
Slow Cooker Chilli Jamie Oliver is a tasty mix of minced meat, beans, and spices cooked perfectly in a slow cooker.
This special recipe is about letting time do the cooking, making each part full of flavour. Jamie Oliver adds a bit of magic, turning a basic dish into a family favourite.
Why Choose Slow Cooker Chilli Jamie Oliver?
Why pick regularly when you can have something amazing? Jamie Oliver’s chili is better than the usual kind.
Slow cooking means each part soaks up the spices, giving it a great flavour that’s hard to get with quick methods. Plus, it’s simple—one pot, lots of taste.
My first try with Slow Cooker Chilli Jamie Oliver was a big surprise. The smell filled my kitchen, making me excited as time passed.
The result? A melt-in-your-mouth chili that’s now a regular in my weekly meals. It’s easy, and the bold flavours got me hooked.
Ingredients To Make Slow Cooker Chilli Jamie Oliver
- Hot coffee = 500 ml
- Beef brisket (sliced 2.5 cm, fat trimmed) = 2 kg
- Chillies dried (such as ancho, chipotle or poblano) = 3 large
- Red onions = 2
- Garlic = 10 cloves
- Olive oil
- Oregano (dried) = 1 heaped tsp
- Ground cumin = 2 heaped tsp
- Smoked paprika = 2 heaped tsp
- Cinnamon = 2 sticks
- Bay leaves (fresh) = 2
- Chillies (fresh) = 3–4
- Beans (such as kidney, butter, pinto) = 2 x 400 g tins
- Plum tomatoes = 4 x 400 g tins
- Muscovado sugar or molasses = 3 tbsp
- Red, Yellow or Orange peppers = 3
- Soured cream (optional)
Steps Involved In Making Slow Cooker Chilli Jamie Oliver
Step 1
Ask the butcher to trim and slice brisket. Trim the fat and cut it into 2.5cm slices against the grain.
Step 2
Soak dried chillies in hot coffee. Peel and dice onions, and slice garlic.
Step 3
Heat oil, add cumin, paprika, oregano, bay, onions. Fry for 10 mins.
Step 4
Chop half the fresh chillies, and add to onions with rehydrated chillies, cinnamon, sliced garlic, salt, pepper, and a splash of chilli-infused coffee.
Step 5
Add remaining coffee, tomatoes, molasses, brisket, salt, and pepper. Simmer for 3 hours.
Step 6
Use forks to pull apart meat. Add peppers, and drained beans. Simmer uncovered for 30 mins.
Step 7
Season, add more chilli if needed. Top with soured cream.
Step 8
Serve with rice, flatbreads, or potatoes, and a fresh salad. Enjoy!
Recipe Tips!
- Brown your meat before slow-cooking for a richer taste.
- Start with beans, then meat, and add spices on top for even flavour.
FAQs About Slow Cooker Chilli Jamie Oliver:
Can I use any meat?
Yes! Beef, turkey, or a meat substitute all work well.
How long does it take?
Around 6-8 hours on low for the best taste.
What to eat with Slow Cooker Chilli Jamie Oliver?
- Garlic Bread: A crispy side to enjoy with the yummy chili.
- Rice: White or brown rice goes well with the chili.
- Tortilla Chips: Crunchy chips add texture and are perfect for scooping.
In Closing
In the world of easy, cosy meals, Slow Cooker Chilli Jamie Oliver is the best. Whether you’re new to cooking or a pro, this recipe brings people together over a bowl of tasty goodness.
Make it once, and you’ll keep coming back to Jamie Oliver’s slow-cooker chili for warmth, flavour, and pure satisfaction. Say goodbye to kitchen stress and hello to the joy of slow-cooked perfection.
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Slow Cooker Chilli Jamie Oliver Recipe
Ingredients
- 500 ml Hot coffee
- 2 kg Beef brisket (sliced 2.5 cm, fat trimmed)
- 3 large Chillies dried (such as ancho, chipotle or poblano)
- 2 Red onions
- 10 cloves Garlic
- Olive oil
- 1 heaped tsp Oregano (dried)
- 2 heaped tsp Ground cumin
- 2 heaped tsp Smoked paprika
- 2 sticks Cinnamon
- 2 Bay leaves (fresh)
- 3–4 Chillies (fresh)
- 2 x 400 g (tins) Beans (such as kidney, butter, pinto)
- 4 x 400 g (tins) Plum tomatoes
- 3 tbsp Muscovado sugar or molasses
- 3 Red, Yellow or Orange peppers
- Soured cream (optional)
Instructions
- Ask the butcher to trim and slice brisket. Trim the fat and cut it into 2.5cm slices against the grain.
- Soak dried chillies in hot coffee. Peel and dice onions, and slice garlic.
- Heat oil, add cumin, paprika, oregano, bay, onions. Fry for 10 mins.
- Chop half the fresh chillies, and add to onions with rehydrated chillies, cinnamon, sliced garlic, salt, pepper, and a splash of chilli-infused coffee.
- Add remaining coffee, tomatoes, molasses, brisket, salt, and pepper. Simmer for 3 hours.
- Use forks to pull apart meat. Add peppers, and drained beans. Simmer uncovered for 30 mins.
- Season, add more chilli if needed. Top with soured cream.
- Serve with rice, flatbreads, or potatoes, and a fresh salad. Enjoy!
Notes
- Brown your meat before slow-cooking for a richer taste.
- Start with beans, then meat, and add spices on top for even flavour.
