This is hands down the best chilli recipe I've ever tried and because of repeated and stunning successes with family and guests you've become my absolute favourite youtube chef by a large margin. Bravo.
OMG YES!!!!! You finally did it. After so many requests. Thank you so much. I will definitely try out your recipe. Edit: I am greek so if you have any greek recipes try them. I am curious to see your version of my country's cuisine. I am even willing to give you tips if you want as i cook regularly and have a slight experience.
You know it my guy! I'm a man of his word. It may take a couple weeks, months etc, but i'll get it done for you! I hope you enjoy this recipe when you get the chance to make it, it's soo good!! Greek food is very good! I'll make sure to do some recipes soon! Thanks for your support Spyro, I really appreciate it!
@@ChefJackOvens It's my pleasure to support you. You deserve it and i am just glad that you hit so many subs. I remember when you had like 1k subs or even lower when i found your channel. I can't wait to see your greek recipes (whenever they come).
just wanted to say i made this recipe last night for my weekly meal prep and it tastes amazing! it also brings me to suggest maybe doing a series on food that would be well balanced and versatile for meal prepping? thanks so much :)
That’s so good to hear and I’m happy you enjoyed it! I’ve been meaning to do meal prep for a while and next month would be a perfect time for me to start 🙏🙏
Thank you for recipe. I live in Australia and my family have been making a dish they called mexican beef which is kind of like chilli con carne but very Australianised as it was being made decades ago when generally Australians didnt eat chilli. This recipe has things in it i havnt cooked with before but know i can get. Some of the American con carnes have local ingredients ive never heard of, and probably aren't available in Australia. This dish i can find all these ingredients and will give ago soon.
Since finding you at the beginning of lockdown, my cooking has improved 100%, not once have I had a failure, your lasagna is my favorite up to now, sending love and ((((((HUGS)))))))
This would also taste good on top of potatoes ( that have been wrapt in foil in oven method) then topped with sour cream, grated cheese and fresh parsley. 😋 . Love your dishes jack. 👍
Another Beauty Jack 😋😍👏🏴 Becoming to think I can’t watch your channel without my mouth seriously watering . 🤣 (Love all your videos & the way everything is easily explained 👍)
I have tried many of your recipes now and loved every single one! I am recommending you to many friends and forwarding your recipes along. I was packaged out at my job due to Covid, and your channel has inspired me to spend more time in the kitchen. My husband is loving all the great meals. Thank you! @@ChefJackOvens
Delicious!!!!! Thank you🎉Have a question I saw in some other recipes people removing the germ that sometimes comes into the garlic cloves..they assess it's better to do so as this might give a bitter taste to the garlic and is non digest...but you never do that do you?
Another great recipe, Chef Jack and another one that I will try. Here in the states, some of us take this and top it with Fritos corn chips (Frito pie). One local restaurant makes a Frito Pie topped baked potato.
Really nice recipe, I would however add a lot more kidney beans as I really like them and I would use Kashmiri chilli powder as it’s quite mild but has lots of flavour. 🐮
Great recipe for the Chili. I am not a fan of sticky, gloppy rice however. Whenever I cook rice, I just cook it like pasta in plenty of boiling salted water and drain it when it is done. The rice kernels stay whole and separate which I like much better from a textural point of view.
Theres lots of methods when cooking rice and they all have different results. I usually cook rice making sure that all the rice are seperate, but for this recipe I find that a nice sticky rice absorbs all the flavour from the chili, taking the eating experience to the next level.
I just made this recipe and oh boy this is so good. Also I already purchased the star anise and cardamom but it's grounded. Would it be possible to know grounded how much I would need to put into rice before cooking it? Many thanks...
I’ve been watching for a while and i just noticed you have a huge chopping board but still manage to dice/mince without the stuff scattered around so much. I always have a hard time mincing without it going all over the place and i have a small chopping board 🤣
I like to keep it all together. It does end up going everywhere but I always scrape it back into a neat pile, it also makes it easier and faster to dice/mince. 😁
Looks so good. I have a question. I have learned from my mom and grandma to use half a teaspoon of shugar to neutralize acidity. Does the seasalt have same effect?
You can add sugar to this, it's all added flavour. I personally find with the tomatoes they add enough natural sugar to the flavour of the dish. The salt does help balance the acidity and obviously seasons the dish. Some people put chocolate in their chili recipes.
I don't think I've ever seen parsley going into anything Mexican before. But ok, next time I make a chile con carne I'll try adding parsley and if it's nice, I'll just continue to add parsley to every batch of chile con carne I makeafter that,
Yes, a hot dog is the appropriate base for this. Rice Jack? Well I suppose those weirdos in Cincinnati, OH do put chili on top of spaghetti so maybe rice isn’t any weirder than that.
@@ChefJackOvens Traditionally this dish is made with Beef and chili peppers being the prominent ingredients. the reason for this is back in the 1800s there was a shortage of meat so chillis were used to pad out the dish to feed the people fighting in the American civil war. The amount of Cayenne pepper you put in isn't optional, it's paramount to what makes a chili a chili. The amount you measured, given the size of the batch would have made little to no impact on that dish whatsoever. The dish originates from the border between South Texas and Northern Mexico, so that leads me to the next question, why Oregano and Parsley? These are Mediterranean herbs. With the amount of tomato you put in plus these herbs you might as well have made an Italian dish. It's like a bolognese without the soffrito. It's an interesting recipe which I'm sure tastes great but I'm not so sure you can call it a chili.
@@ChefJackOvens well Jack l made this tonight and it was lovely....can you put up a video of how you make egg fried rice..l make it myself..but l like to try out other pps thank you
Hi, Jack: Love your videos. They are so informative. One thing, though, that I wished you would not do: put your finger in the food when you are plating it (like when you spoon the sour cream in this video). Maybe it's just me. Otherwise, delicious, Jack!
@@ChefJackOvens I cooked your recipe today and replaced chipolte chili instead of Cayenne pepper and it was delicious. I will be using this recipe in future for my con carne
Ok. Did it. Cumin worries were unfounded. It was pretty good all told. Only problem was once served a pool of water formed at the base. I'm guessing from the chilli as wife said that overall it was quite dry. Not sure if I did something wrong.
Top tip… add some finely grated carrot at the onion stage and some diced peppers, different colours at the kidney bean stage.. adds colour and bulks out the recipe for bigger families.. thank me later…
I’m not sure if you can say that the fat will evaporate. Water evaporates, but fat smokes at a very high temperature and I doubt you can make that happen without burning the whole chili.
Good recipe, but the spice quantity is tiny for this amount of chili, it would taste bland. Too much salt is also added. I personally don't like smoked paprika, I would use unsmoked. I would double the spices (not the Oregano, it's a herb) and season well once only with salt and pepper. I would even add more chili powder.
@@ChefJackOvens Fair point on the seasoning, I am sure it does taste really good and you are a much better cook than myself looking at your videos. It was more of a personal recommendation as I do love a spicy chili and watch my salt intake. Nothing worse than unseasoned food though. Ishould not have said bland either, my apologies.
Yeah sorry about this. I put a note in the description stating that I meant to say the water evaporates from the meat and the fat renders out. My mistake, please forgive me 🙏🙏😁
@@ChefJackOvens Sure, but you'd have to adjust all the other herbs and spices to get to the same mix. Anyway, thanks for the recipe. I did the clarified butter the other day ;)
You wouldn’t have to adjust any of the other herbs and spices, cayenne doesn’t really have a huge flavour and would only change the heat level. That’s great to hear that you made the clarified butter, it’s fantastic for so many dishes 👌👌
@@ChefJackOvens Yeah but it's a lot more expensive than other salts and provides no benefits over them when put inside a dish where the salt dissolves.
Chilli con carne for those who don't like chilli? The optional addition of half a teaspoon of cayenne pepper and a touch of paprika in a dish serving 4-6 is nowhere near sufficient. Sorry chef Jack, that dish needs some proper chilli in it, fresh and dried, and peppers.
STOCK GANG WHERE YOU AT
You know it!!
what is exactly "stock" ?
This is hands down the best chilli recipe I've ever tried and because of repeated and stunning successes with family and guests you've become my absolute favourite youtube chef by a large margin. Bravo.
Fantastic! So glad you, your family and guests enjoyed the recipe. Thank you so much 😊
OMG YES!!!!! You finally did it. After so many requests. Thank you so much. I will definitely try out your recipe.
Edit: I am greek so if you have any greek recipes try them. I am curious to see your version of my country's cuisine. I am even willing to give you tips if you want as i cook regularly and have a slight experience.
You know it my guy! I'm a man of his word. It may take a couple weeks, months etc, but i'll get it done for you! I hope you enjoy this recipe when you get the chance to make it, it's soo good!! Greek food is very good! I'll make sure to do some recipes soon! Thanks for your support Spyro, I really appreciate it!
@@ChefJackOvens It's my pleasure to support you. You deserve it and i am just glad that you hit so many subs. I remember when you had like 1k subs or even lower when i found your channel. I can't wait to see your greek recipes (whenever they come).
I made this and it was sensational. My fussy son loved it too. This is the third recipe I’ve made, all lovely. Thank you
Fantastic! Great to hear you and your son loved it 🙌
Great recipe for a cold winter day, it is -14celsius here today.
How this channel is below 1mil subs is beyond me. Thank you!
just wanted to say i made this recipe last night for my weekly meal prep and it tastes amazing! it also brings me to suggest maybe doing a series on food that would be well balanced and versatile for meal prepping? thanks so much :)
That’s so good to hear and I’m happy you enjoyed it! I’ve been meaning to do meal prep for a while and next month would be a perfect time for me to start 🙏🙏
Just tried this. This already tastes amazing. Far better than any packet spice for chilli. Can't wait until dinner!
Hi jack, would you be able to do a white chilli chicken recipe?
The family love it when cook your recipes. You’ve up my skill level ten fold 👍
Brilliant recipe. Very well explained. Clear and concise. Cheers
Love your recipe for this Chilli, it is a staple food in our house, now when I cook it I nail it every time. Thanks Jack. Happy family...happy life x
Thank you for recipe. I live in Australia and my family have been making a dish they called mexican beef which is kind of like chilli con carne but very Australianised as it was being made decades ago when generally Australians didnt eat chilli. This recipe has things in it i havnt cooked with before but know i can get. Some of the American con carnes have local ingredients ive never heard of, and probably aren't available in Australia. This dish i can find all these ingredients and will give ago soon.
Might help that I’m in good old Aussie too 😉 if I remember rightly most of the ingredients for this I got from woolies 👌
@@ChefJackOvens oh thanks I'm already planning to hit up woolies tomorrow anyway.
Made this today and it was so good man!!!
Since finding you at the beginning of lockdown, my cooking has improved 100%, not once have I had a failure, your lasagna is my favorite up to now, sending love and ((((((HUGS)))))))
Excellent sir, well said ..never add the garlic with the onions wait 5 mins at least and 45 sec cooking time on that or 1 min
This would also taste good on top of potatoes ( that have been wrapt in foil in oven method) then topped with sour cream, grated cheese and fresh parsley. 😋 .
Love your dishes jack. 👍
Check out my chilli con carne stuffed potato recipe 😉
@@ChefJackOvens
oooh I will, I didn't see that one. Cool thanks 👍
Babish: let these ingredients get to know each other Jack: allow the ingredients to befriend each other
You know it!!
Delicious will definitely try this perfect weather for this recipe thanks Chef Jack.
Please do! It’s such a tasty recipe. 👌👌
Another Beauty Jack 😋😍👏🏴 Becoming to think I can’t watch your channel without my mouth seriously watering . 🤣 (Love all your videos & the way everything is easily explained 👍)
Is 800 gram of tomato 2 tins?
Made this last night mate, was incredible, cheers.
Aw man!!! This is the vlog3ive been waiting (and asking) for!!!!
I'm a man of his word! Sorry it took so long for me to get it done. Please enjoy.
Im having this again on sat night...tomorrow💃💃
Very nice! Enjoy 😊
This is honestly the most delicious chili I have ever tasted. The sour cream and cilantro make it
So pleased to hear this and happy you enjoyed it!
I have tried many of your recipes now and loved every single one! I am recommending you to many friends and forwarding your recipes along. I was packaged out at my job due to Covid, and your channel has inspired me to spend more time in the kitchen. My husband is loving all the great meals. Thank you! @@ChefJackOvens
Just made this and it tasted amazing. Thanks for posting!
Awesome. So glad you enjoyed it!
Delicious!!!!! Thank you🎉Have a question I saw in some other recipes people removing the germ that sometimes comes into the garlic cloves..they assess it's better to do so as this might give a bitter taste to the garlic and is non digest...but you never do that do you?
Another great recipe, Chef Jack and another one that I will try. Here in the states, some of us take this and top it with Fritos corn chips (Frito pie). One local restaurant makes a Frito Pie topped baked potato.
Just made this and it was delish. Thanks and love your work 👍🏼
Great to hear! I'm really glad you enjoyed it!
I used to make this a lot in The Sims 2 and 3 but I haven't tasted it in real life. XD gonna try this someday
You should definitely make this, it's fantastic.
YESSS ME TOO!
Really nice recipe, I would however add a lot more kidney beans as I really like them and I would use Kashmiri chilli powder as it’s quite mild but has lots of flavour. 🐮
Sounds great!
Be careful with kidney beans too much of them is actually not great for your kidneys don't trust me but look it up ..everything in moderation. 😉
Thanks Jack, love this dish
It’s so good 😊
Fantastic dishes Jack !! Thank you I’m pleased I subscribed
Glad you think so! Thank you so much for subscribing, your support is greatly appreciated! 🙏🙏
🤤 ohhhh, this looks so good, I will try it and let you know 😁
Please do! It's sooo good.
Great recipe for the Chili. I am not a fan of sticky, gloppy rice however. Whenever I cook rice, I just cook it like pasta in plenty of boiling salted water and drain it when it is done. The rice kernels stay whole and separate which I like much better from a textural point of view.
Theres lots of methods when cooking rice and they all have different results. I usually cook rice making sure that all the rice are seperate, but for this recipe I find that a nice sticky rice absorbs all the flavour from the chili, taking the eating experience to the next level.
I just made this recipe and oh boy this is so good. Also I already purchased the star anise and cardamom but it's grounded. Would it be possible to know grounded how much I would need to put into rice before cooking it? Many thanks...
THAT LOOKS AMAZING 🤤🤤🤤🤤🤤🤤🤤 i want that on fries
It's so so good. Super tasty! 😉
I make a delish taco lasagna I bet you'd like check it out
Delicious 😋
Glad you think so 😊
Here in the UK, we have tomato puree and not paste. Use this instead and the same weight of?
I’ve been watching for a while and i just noticed you have a huge chopping board but still manage to dice/mince without the stuff scattered around so much. I always have a hard time mincing without it going all over the place and i have a small chopping board 🤣
I like to keep it all together. It does end up going everywhere but I always scrape it back into a neat pile, it also makes it easier and faster to dice/mince. 😁
Chef Jack Ovens Gotta keep that in mind next time 😅😂
Looks so good.
I have a question.
I have learned from my mom and grandma to use half a teaspoon of shugar to neutralize acidity. Does the seasalt have same effect?
You can add sugar to this, it's all added flavour. I personally find with the tomatoes they add enough natural sugar to the flavour of the dish. The salt does help balance the acidity and obviously seasons the dish. Some people put chocolate in their chili recipes.
What type of chocolate? Dark chocolate, milk chocolate or plain cocoa powder?
Yummy recipe 🥰fr phillpines
Lovely, thank you!! One question, how come your oregano is yellow?
Awesome recipe to eat on a cold day.
Also can you make kebabs😇😇😇😇😇😊🥰🤗🤗
Sure thing!!
Awesome!
Nice and tasty!!
STOCK GANG!!
You already know!
Jack would you recommend a chilli powder like chipotle or ancho in lieu of cayenne?
Yes definitely. They both would taste exceptionally good.
@@ChefJackOvens l just made the chilli con carne is ure one hot u make as l. Not sure if l put right pepper in maybe l put to much in
For how many Servings are the measuements? I wanted to make this for 2 persons (including me)
It will serve 4 people but you can freeze it 😊
@@ChefJackOvens thank you very much 😀
Thanks for making this!
No problem!
Nice one!
Glad you think so!
Yummy
Would it be a massive difference using chopped fresh coriander instead of parsley as I don't have any?
I don't think I've ever seen parsley going into anything Mexican before. But ok, next time I make a chile con carne I'll try adding parsley and if it's nice, I'll just continue to add parsley to every batch of chile con carne I makeafter that,
I think that in the near future my kids will eat only Jack Oven's recipes...❤
🙏❤️
Looks amazing! Gonna put this on a hot dog
That would be so tasty! Please enjoy.
Yes, a hot dog is the appropriate base for this. Rice Jack? Well I suppose those weirdos in Cincinnati, OH do put chili on top of spaghetti so maybe rice isn’t any weirder than that.
just a quick question how many does this receipe feed ?
2-4 depending on portion size 😊
Interesting !!! Chilli Con Carne without Chilli.
It has cayenne pepper in it, only a small amount which can be increased. 😊
@@ChefJackOvens Traditionally this dish is made with Beef and chili peppers being the prominent ingredients. the reason for this is back in the 1800s there was a shortage of meat so chillis were used to pad out the dish to feed the people fighting in the American civil war. The amount of Cayenne pepper you put in isn't optional, it's paramount to what makes a chili a chili. The amount you measured, given the size of the batch would have made little to no impact on that dish whatsoever. The dish originates from the border between South Texas and Northern Mexico, so that leads me to the next question, why Oregano and Parsley? These are Mediterranean herbs. With the amount of tomato you put in plus these herbs you might as well have made an Italian dish. It's like a bolognese without the soffrito. It's an interesting recipe which I'm sure tastes great but I'm not so sure you can call it a chili.
Parsley. Interesting.
Just a friendly correction. Fat doesn't evaporate. What you're boiling off is the part of that liquid that is not fat.
Yeah I meant to say water haha
Today...10.02.2022.lm goin to make this at the weekend lol😍
Very nice! Please enjoy
@@ChefJackOvens lm sure l will my friend💃
@@ChefJackOvens well Jack l made this tonight and it was lovely....can you put up a video of how you make egg fried rice..l make it myself..but l like to try out other pps thank you
May i know What make it different from Bolognese sauce?the ingredients quite same imo.sorry i am not a very good cook.
This is similar in a way. Bolognese is made with herbs whereas this is made with spices.
Hi Jack it looked lovely except for one thing, a chilli needs chilli & you added no chilli
Hi, Jack: Love your videos. They are so informative. One thing, though, that I wished you would not do: put your finger in the food when you are plating it (like when you spoon the sour cream in this video). Maybe it's just me. Otherwise, delicious, Jack!
No one in our family like kidney beans. Could I replace them with cannelloni beans instead or just omit them?
You can use cannelloni beans or you can leave them out 😊
@@ChefJackOvens I cooked your recipe today and replaced chipolte chili instead of Cayenne pepper and it was delicious. I will be using this recipe in future for my con carne
Are the kidney beans canned? I only have dried kidney beans avaliable
I use canned. If you’ve got dried beans, soak them overnight and cook per packet instructions then use as required in the recipe
Giving this a go tonight. A tad worried about the amount of cumin, being a curry fan, I know cumin is a potent spice... I'll let you know....
Ok. Did it. Cumin worries were unfounded. It was pretty good all told. Only problem was once served a pool of water formed at the base. I'm guessing from the chilli as wife said that overall it was quite dry. Not sure if I did something wrong.
Stock Gang AHU!
You know it!!!
Could a cube of oxo do?
Please explain how you managed to evaporate fat
It was a mistake, I meant to say the water 😊
Try a gym
What fat percentage beef did you use?
That looks so good. Can you do more vegan/vegitarian meals? i would love to see that
I will definitely!!
You can also try some vegan alternatives. You can add beyond meat instead of ground beef to make it vegan/vegetarian!
U need yo taste my chili .i never made it like this
Chef what is the meaning of chilli con carne
Sorry for the late reply! Chilli Con Carne literally means Chilli with meat.
Top tip… add some finely grated carrot at the onion stage and some diced peppers, different colours at the kidney bean stage.. adds colour and bulks out the recipe for bigger families.. thank me later…
That’s how I make mine 😊
I'm so confused by the measurements. How are two tablespoons of cumin equal to two grams?
Ingredients -
2 Tbsp (30ml) - Olive Oil
1 - Large Brown Onion, Diced
5 - Garlic Cloves, Small Diced
5g - Flat Leaf Parsley
1kg (2.2 Pounds) - Beef Mince (Ground Beef)
2 Tbsp (2g) - Dried Oregano
2 tsp (4g) - Smoked Paprika
3 Tbsp (16g) - Ground Cumin
1/2 tsp (0.2g) - Cayenne Pepper (Optional) Add more if you like it spicy
2 Tbsp (35g) - Tomato Paste
1/2 Cup (125ml) - Beef Stock - ua-cam.com/video/pfL15LZEGrw/v-deo.html
800g (28oz) - Diced Tomatoes
400g (14oz) - Kidney Beans, Washed
2 Cups (390g) - Jasmine Rice
3 3/4 Cups (860ml) - Cold Water
Seasoning to taste
Sour Cream to serve
Coriander to serve
😁👌
Hope you enjoy it!
that's water coming out of the minced meat, not fat.
What happened to your hands, there very red? Great recipe thnx
This was filmed a long time ago when I also worked 6 days a week in a restaurant. Being a chef involves being very hands on and high chance of burns
I’m not sure if you can say that the fat will evaporate. Water evaporates, but fat smokes at a very high temperature and I doubt you can make that happen without burning the whole chili.
Yeah I made a mistake in my voice over. I meant the water.
Smash the cardamom pods to release the flavour 😉
Good recipe, but the spice quantity is tiny for this amount of chili, it would taste bland. Too much salt is also added. I personally don't like smoked paprika, I would use unsmoked. I would double the spices (not the Oregano, it's a herb) and season well once only with salt and pepper. I would even add more chili powder.
It doesn’t taste bland at all. Salt is always to taste but you should season all the way through it as it will develop.
@@ChefJackOvens Fair point on the seasoning, I am sure it does taste really good and you are a much better cook than myself looking at your videos. It was more of a personal recommendation as I do love a spicy chili and watch my salt intake. Nothing worse than unseasoned food though. Ishould not have said bland either, my apologies.
bueno
A very child friendly half teaspoon of cayenne lol
Off topic but I just saved myself a small fortune and bought a knife sharpener for six quid. My knives are razor sharp now!
I thought fat doesn't evaporate, just the meat juices
Eli B you are correct
Yeah sorry about this. I put a note in the description stating that I meant to say the water evaporates from the meat and the fat renders out. My mistake, please forgive me 🙏🙏😁
Fat doesn't evaporate. The meat juices( mainly water does) do.
That was a mistake I meant to say water content
How about putting a chilli or two in it? 🥴
Where’s the peppers ?
No chocolate?
dont touch the rice?
I mean don't stir it, or move the pan. Just let it do it's thing.
Oh gosh :O
👌👌
1/2 teaspoon of cayenne for 1kg of beef. I'm sorry, I thought it said "chili" in the title
You can always add more if you like it spicy. Half a teaspoon is a base to this recipe making it a mild chilli 😊👌
@@ChefJackOvens Sure, but you'd have to adjust all the other herbs and spices to get to the same mix.
Anyway, thanks for the recipe. I did the clarified butter the other day ;)
You wouldn’t have to adjust any of the other herbs and spices, cayenne doesn’t really have a huge flavour and would only change the heat level. That’s great to hear that you made the clarified butter, it’s fantastic for so many dishes 👌👌
Theres no point using salt flakes in a dish - its a finishing salt.
I use them for everything
@@ChefJackOvens Yeah but it's a lot more expensive than other salts and provides no benefits over them when put inside a dish where the salt dissolves.
Surely fat does not evaporate?!!!
@@DMDBOTH I meant to say water
Chilli con carne for those who don't like chilli? The optional addition of half a teaspoon of cayenne pepper and a touch of paprika in a dish serving 4-6 is nowhere near sufficient. Sorry chef Jack, that dish needs some proper chilli in it, fresh and dried, and peppers.
He did state that if you prefer it hotter use more.its only a guidance not set in stone.
Surprised no chilli in Chilli con Carne
There is chilli powder
@@ChefJackOvens sincere apologies 🤦♂️🙂
Yeah. 1 teaspoon salt 1 teaspoon pepper. I never saw 1 spoon😂
Seasoning is to taste
That's a lot of teaspoons of black pepper
Is this Chili without.... Chili? What?
no chilli in your chilli con carne bruh
Cayenne Pepper, aka chilli powder
No chillies?