Jamie Oliver Happy Days Chilli Con Carne

Let me tell you something about this Jamie Oliver Happy Days Chilli Con Carne—it’s not just dinner. It’s the kind of dish that hugs your insides after a long day. There’s heat, yeah, but not just the chili kind. It’s layered, kind of like a song that builds slowly and then—bam—hits you with a rush of something rich and deep. I made it one gray Tuesday when I was tired and slightly annoyed with the world. It made things better. No exaggeration. (inspired by Jamie Oliver)

Ingredients Needed

The Main Stuff:

• 150 mL water
• 2 cans red kidney beans (15 oz each)
• 2 medium onions
• 1 clove garlic
• A good glug of olive oil
• 2 teaspoons chili powder (or more if the day’s been tough)
• 1 heaped teaspoon cumin (ground or crushed seeds, doesn’t matter much)
• Sea salt and black pepper—season with your soul
• About 1 lb minced chuck (ground beef, if you must)
• 200 grams sun-dried tomatoes in olive oil, drained
• 1 red chili, fresh and finely chopped (seeds out)
• 2 cans chopped tomatoes (28 oz total)
• Half a cinnamon stick (yes, trust me)

How To Make Jamie Oliver Happy Days Chilli Con Carne

1. Getting the Basics Ready: First, the onions and garlic. I peeled them with that quiet focus you get when you’re trying not to think too hard. Then into the food processor they went—just a rough blitz. Not too fine. I like seeing bits of onion still holding their shape.
2. Sizzle and Sigh: Heated up some olive oil in a big pot. Tossed in the onion-garlic mix. The smell? Comforting in a way that reminded me of my grandmother’s house when she made stew. Let it go until everything softened and turned golden at the edges. Maybe five minutes. Maybe a bit longer.
3. Spice It: Chili powder, cumin, salt, pepper. Threw them in without measuring too precisely. Stirred it all up. There’s something about watching spices bloom in oil—it’s hypnotic. It smells like you’re about to make something worth remembering.
4. Meat In: Beef went in next. The sound of it hitting the pan—loud, crackly. Stirred and stirred until the pink faded. Took a while. Maybe eight, ten minutes. You want it browned, not boiled.
5. Sun-dried Tomato Magic: Meanwhile, sun-dried tomatoes and that little red chili got pulsed into a thick paste in the food processor. It looked like it shouldn’t taste good. It did. Added the paste to the meat. Everything turned a deep, earthy red. Then the chopped tomatoes, cinnamon stick, and water. In they went. Gave it a mix, then brought it to a boil.
6. Low and Slow: Lid on. Heat down low. I let it do its thing for an hour and a half. Honestly, I mostly left it alone—just a quick stir now and then to stop anything catching on the bottom. Oven would’ve worked too, 300°F. Same idea.
7. Beans—But Not Too Early: About half an hour before the end, I tipped in the kidney beans. Stirred gently. That last half hour matters. It thickens. Deepens. The beans soak up the story.
8. Final Moves: Cinnamon stick out. Tasted it. Adjusted salt. Not much else needed. Served it hot. Over rice. Crusty bread on the side. Salad for freshness. You get the idea.

Why I Love This Recipe

There’s something oddly reassuring about this chili. It’s messy and warm and forgiving. The sun-dried tomatoes give it this kind of rich, almost tangy undertone—totally unexpected but so good. I made it for me, but my partner showed up with wine and we ended up eating it on the couch, laughing, spoons straight from the pot. It’s that kind of recipe.

Recipe Tips

• If your beef’s a bit meh, add more spices. Don’t be shy.
• Vegetarian? Use lentils. Add smoked paprika.
• Too runny? Simmer it longer. Don’t rush.
• Want leftovers? Double it. Freezes like a dream.
• Feeling lazy? Skip the rice. Just a spoon and the pot.

How To Store This Jamie Oliver Happy Days Chilli Con Carne

• At Room Temp: Cool it down fast. Within two hours. Bacteria don’t care that you’re tired.
• In the Fridge: Airtight container. Should last 4 days easy.
• Freezer: Let it cool first. Then into freezer bags or tubs. Keeps for months. Label it. Or forget and be surprised.
• Reheating: Stovetop’s best—medium heat, stir often. Microwave works too, covered, stir halfway. Oven? 350°F, covered dish, 25 minutes or so.

Let’s Answer a Few Questions!

Can I make it the day before?
Absolutely. It’s better the next day. The flavors settle in, like old friends.

What if I don’t like kidney beans?
Swap them. Pinto beans, black beans, whatever you’ve got.

Too spicy?
Add a dollop of sour cream. Or a splash of lime juice. It’ll calm things down.

Slow cooker?
Yes. Brown everything first though, then low for 6-8 hours.

Toppings?
All of them. Cheese, sour cream, avocado, coriander. Pile it on.

Nutrition Facts (per serving)

• Calories: 256
• Carbs: 31g
• Protein: 21g
• Fat: 8g
• Sugar: 14g
• Fibre: 7g
• Sodium: 553mg

Try More Recipe:

• Jamie Oliver Goats Cheese Tart
• Jamie Oliver Sweet Potato Stew
• Jamie Oliver Jollof Rice