Chilli con carne is a delicious meal that consists of a spicy stew with chilli peppers, meat, tomatoes and beans.
The dish originated in northern Mexico but has become popular across the world.
Making chilli con carne usually involves a few hours of preparation and cooking but TV chef Jamie Oliver has shared a simple 45-minute recipe that can be made entirely in the microwave.
The recipe, which is from Jamie’s book £1 Wonders, involves six steps and can be made in a standard microwave.
Jamie said of the recipe: “Microwaving is one of the most energy-efficient ways to cook, so I wanted to respond to that with something utterly delicious.
“Comforting, full of flavour and lots of lovely veg, this reimagined family classic is a thing of joy.
“I’m stretching the veg by using it in two clever ways – there’s half in the chilli base and the rest is transformed into a quick crunchy salsa. What’s more, there are three of your five-a-day in every portion – yes, please!”
How to make Jamie Oliver’s microwave chilli con carne
Ingredients:
- 250 g minced beef
- One heaped teaspoon ground cumin
- Olive oil
- One beef stock cube
- One onion
- Two cloves of garlic
- Two sticks of celery
- One to two mixed chillies
- 400 g butternut squash
- red wine vinegar
- Two tablespoons tomato purée
- One x 400 g tin of chopped tomatoes
- One x 400 g tin of kidney beans
- One mug of long grain rice (300g)
Method:
1. Firstly, put the beef, cumin, two tablespoons of oil, a pinch of salt and black pepper into a microwave-proof dish. Break in the stock cube and microwave for 10 minutes on high (around 800W) or until the meat is browned. Halfway through, break up the meat using a spoon.
2. Next, peel the onion and garlic and finely chop it up with the celery. Deseed the chilli and finely chop it. Add a handful of the chopped vegetables into a small bowl for the salsa. Then, finely chop up a small piece of the butternut squash and add it to bowl. Stir in a teaspoon of red wine vinegar and a pinch of salt so the salsa pickles. Set to one side.
3. Once the beef has cooked, stir in the chopped veg and slice in the rest of the butternut squash into four large pieces. Ensure the skin has been lightly scored and place it on top of the beef mix before putting it back in the microwave for a further 15 minutes.
4. Add the tomato purée and tomatoes to the dish as well as the drained beans. Save a handful of beans for later on. Gently mash the mix with a potato masher until some of the beans are pressed into the sauce. Put the mix back in the microwave for 20 minutes on a medium-high heat or until the butternut squash is cooked through. Remove the dish from the microwave and put it on a heatproof surface. Using the same potato masher, mash up the squash and taste. Season if needed. Keep the chilli warm while cooking the rice.
5. Put the rice in a two-litre microwave-proof dish or bowl with two mugs (600ml) of water and a pinch of salt. Cover the bowl with a lid or plate and put some of the beans on top. Cook in the microwave on a high heat for 10 to 14 minutes and remove the beans halfway through.
6. Fluff up the rice using a fork and divide it between four plates. Dollop the chilli on top and sprinkle the top with the popped beans and salsa.
