This is a bit of a different style video from what id usually post, and I hope you all like it. I was flown to Sydney, Australia, to film this content with the fantastic people at luvele. I can't thank you enough for all the love and support you give me and the channel. These opportunities wouldn't be possible without your support, and I really appreciate it. Thank you.
Thank you Chef for the recipe. I suggest everyone try to find (order online if necessary) Ancho Chili Powder. A staple of Mexican and South West American cuisine. It's only recently come into mainstream grocery stores in Toronto. Mixing ancho & regular chili powder gives a depth of flavour that will distinguish your chili from everyone else's.
I love chili con carne (and even sin carne) and I love seeing how others do it! My favorite ingredient is marinated jalapeño - it adds some nice, green color and is very soft after cooking for that much. I must say that this is the first time I see ketchup and mustard in chili, gonna try them next time.
This was a very easy recipe to throw together! Thank you so much for the whole series! Just cooked it and it came out pretty sweet, I think I will do it again and up the chili powder and as others have suggested use a different variety like ancho or even kashmiri. Otherwise the consistency and complexity is on point!
Been working with them for nearly a year now. Luvele make all the containers I use on the videos as well as other kitchen appliances. They’re a fantastic company
I've just divided one portion of this meal prep into 3 and put it into wraps to make chilli Burritos. It's tasty, with good macros, even with room to add cheese or sour cream if you want. 👌
Chocolate is not needed for this recipe. The flavour is already so intense. Thank you so much for that. I really appreciate hearing it and glad you enjoy the content
I just did this recipe, fantastic! Very tasty! I really love that recipe, please continue your good work...can't wait to try some of your other recipes. Thank You!
A classic go to from my student days Jack, however, your recipe is far more authentic than our 1970s interpretation. Thanks for sharing. Cheers from AKL.
Instructions: Prepare the Ingredients: Chop the onions into medium to large pieces. Create a garlic paste by running the garlic through a microplane or fine box grater. Separate the roots and stems of the spring onions. Slice the roots into circles and the stems into diamond or oval shapes for garnish. Cooking the Beef: Heat a large pot on high heat. Add 2 teaspoons of vegetable oil if desired. Add 1 kg of beef mince and let it sit for 2 minutes to form a crust. Break up the beef and cook for 5 minutes until browned. Season with sea salt flakes. Add the chopped onions, spring onion roots, and minced garlic. Cook for 3 minutes. Adding Spices and Flavors: Add 14 grams ground cumin, 2 grams red chili powder, 7.5 grams smoked paprika, 5 grams mustard powder, sea salt flakes, and cracked black pepper. Cook for 1.5 minutes. Add 200 grams concentrated tomato paste, 60 grams tomato ketchup, 20 grams yellow mustard, 12 grams brown sugar (optional), 3.5 grams ground allspice, 30 milliliters apple cider vinegar, and 350 milliliters beef stock. Mix well. Simmering: Bring the mixture to a boil. Adjust seasoning with sea salt flakes and cracked black pepper if needed. Reduce heat to low, cover with a lid, and simmer for 35-40 minutes, stirring occasionally. Cooking the Rice: With 20 minutes left for the chili, prepare the rice. In a saucepan, combine 300 grams long grain rice, 550 milliliters cold water, and sea salt flakes to taste. Mix well. Bring to a boil over high heat. Reduce heat to low, cover, and cook for 12 minutes undisturbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork. Finishing the Chili: Remove the lid from the chili, stir, and check the seasoning. Adjust if necessary. Divide the chili into portions. Serving: Serve the chili with rice. Optionally top with sour cream and garnish with spring onion stems. Storage: Store in airtight containers in the fridge for up to 4 days or freeze for up to 4 months.
Omigod Jack I am so loving ❤️ the new kitchen that was sponsored WELL DONE YOU❤ you make me want to cook & eat all by myself. I have a really bad association with food as I find eating a chore. Strange I know, but watching your vids do help to get the saliva *not a nice word I know. X juices going
I always enjoy the videos. But i have noticed that literally every meal prep is the best one ever in the title. Are things just continually getting better over there?
@@ChefJackOvens Hey, working to get better is the right way to do things. Like i said, I enjoy the videos, and this one looks good too. Looking forward to giving it a shot.
A very different approach to the Marco Pierre White one but I suppose thats the magic of chilli. Always willing to spend a little more in ingredients if the flavour pays off, Cant wait to compare them! 🤠
Yo, Chef! I'm a new subscriber, so don't slam me if I'm just not looking very well, but where did you get your meal prep containers???? I can't find them anywhere on your amazon affiliate page.
Hey`ya, is there anything to be done to save this recipe from being thrown out? I wanted 10 freezer meals, so I doubled everything. 4.5 lbs ground beef, 4 onions etc. i also doubled all the amounts of spices, and it is seriously over-seasoned. especially that cumin, allspice, smoked paprika, chili powder, those are so strong and are coming through so much (not good), not just with the smell but especially the taste. anything I can do or cut my loses? thanks
@@ChefJackOvens Thanks chef, I chose to cut my losses on this one, instead of risking even more beef being thrown out. t he allspice was just overbearing for me on this one. Needles to say, thank you for all your work, I did 3 other recipes of yours this week (all doubled to 10 portions) so I`m set with freezer meals this month, they are all absolutely delicious. sweet and sour chicken is my fav so far
Thank you very much Chef Jack! Definitly gonna cook it with my Girl this Sunday! Cause of your Food preps i was able to succsesfully going through my diet and be able to feel the most healthy i have ever been in my life! Keep up the good work and waiting for more mealprep videos from you with a lot of Proteins!
Texans don’t use ground beef. Chunks instead. Yankees wanting kidney beans. But never been anywhere in USA 🇺🇸 that uses rice 🍚 but I shall try! Like this format, yes 👍
I was born in Texas and live in San Antonio ("little Mexico"). I certainly don't agree with your comment about the ground beef at all, Mary. Ground beef is most commonly used here. To each his own, of course, but Chef Jack knows what he's doing and how he opts to serve it.
The beans question is highly controversial from what I’ve seen on the internet. A lot of people prefer it without the beans. It’s all about preference but certainly not needed if you don’t like it
This is a bit of a different style video from what id usually post, and I hope you all like it. I was flown to Sydney, Australia, to film this content with the fantastic people at luvele. I can't thank you enough for all the love and support you give me and the channel. These opportunities wouldn't be possible without your support, and I really appreciate it. Thank you.
Great to see you going good Jack thank you thanks for sharing
Cheers Des! Hope you’re well too
Well made Chilli Con Carne is legendary. Also works well with garlic bread instead of rice
This production quality is off the chain. Congrats on all your success Jack! and thanks for helping me make delicious food :)
Thank you Chef for the recipe. I suggest everyone try to find (order online if necessary) Ancho Chili Powder. A staple of Mexican and South West American cuisine. It's only recently come into mainstream grocery stores in Toronto. Mixing ancho & regular chili powder gives a depth of flavour that will distinguish your chili from everyone else's.
This meal prep series is outstanding! This is the only channel I need now to make our lunches for work. Thank you.
I love chili con carne (and even sin carne) and I love seeing how others do it! My favorite ingredient is marinated jalapeño - it adds some nice, green color and is very soft after cooking for that much.
I must say that this is the first time I see ketchup and mustard in chili, gonna try them next time.
This is my new favourite chilli meal prep!!
This was a very easy recipe to throw together! Thank you so much for the whole series! Just cooked it and it came out pretty sweet, I think I will do it again and up the chili powder and as others have suggested use a different variety like ancho or even kashmiri. Otherwise the consistency and complexity is on point!
Browning the mince while it’s still in its packaged shape a great tip!😊 I’ll flip it over and brown the other side before breaking it up.
Those containers are really nice.
Holy smokes look at that production value!
Really appreciate it. The team over at luvele are incredible. Make me really want to up the value now
@@ChefJackOvens hell yeah!
One of my favourite!
It’s so good 🤤
Wow you are making me hungry chef Jack. I usually used Northern beans on my chilli. Thank you chef
oh nice! glad you got such a clean sponsorship!
Been working with them for nearly a year now. Luvele make all the containers I use on the videos as well as other kitchen appliances. They’re a fantastic company
I can't wait to try this. I can imagine so many meals from this, tacos, nachos, burritos, taco salad, etc.
Definitely! Please enjoy it’s so good
I've just divided one portion of this meal prep into 3 and put it into wraps to make chilli Burritos. It's tasty, with good macros, even with room to add cheese or sour cream if you want. 👌
I'm binge watching your meal prep series. Love your content!
I love your meal prep recipes and this one looks amazing. Low calories but packed with so much protein
I recommend using Sumak when cooking the meet. It will give a really nice taste
Nice work Jack! Great recipe.
It wouldn’t of been possible without your amazing skills. Cheers mate
Hi jack what pans and pots are you using? Any chance for some links? (They are not in the Amazon list you have attached)
I was actually hoping for this! Looked it up a couple of days ago to see if you had made one. Thanks mate! And enjoy Aus while you are here.
Glad you found what you’re looking for. I live in Australia 😉
Great, I’ll add some beans though!👍🏽❤️
Ovens always on point!
Congratulations on another stunning recipe. You make it look so easy.
A bit of dark chocolate will give an extra flavor, anyway you're my favorite recipe channel ,everything nice and clear explained.
Chocolate is not needed for this recipe. The flavour is already so intense. Thank you so much for that. I really appreciate hearing it and glad you enjoy the content
I just did this recipe, fantastic! Very tasty! I really love that recipe, please continue your good work...can't wait to try some of your other recipes. Thank You!
Nice meal chef have fun in Sydney
Sounds like a nice recipe, I always use fresh jalapenos in my chili and some semi-sweet chocolate which gives it an amazing richness!
This is a completely different style chilli. Jalapeño It s great but chocolate is not needed as the flavour is already so intense
Will it taste sweet or just more complex in flavour? This is something new to us down under and I’m curious on it as a chocoholic 😊
When I was in London 2020, I ate this meal for the 1st time. And it was yummy 👍
Mate, this recipe was the best Chili I've had. Love your work, keep it up! Hope you enjoyed your time in Aus while you were here! 👌
Thanks mate! I live here. I’ve been here for 17 years 🙏
@ChefJackOvens Oh my bad! Great to have you here mate! Keep the videos coming 😁
Chilli is my favourite 😋😋😋😋😋😋
Awesome! Will be doing this next weekend for sure 😋
A classic go to from my student days Jack, however, your recipe is far more authentic than our 1970s interpretation. Thanks for sharing. Cheers from AKL.
Made this serveral times now. Its really good 👍
love this 😍
Thank you so much 🙏
The editing in this video is absolutely beautiful.
I will make this when I have the time, I already made 3 recipes from you and they're so helpful.
As good as always! So yummy
Thank you
I’m going to buy the containers!
You’re amazing thank you 🙏
Soon be at 1 million matey 😉
The growth has been crazy and I can’t thank everyone enough 🙌❤️
Another one going in my recipe box🥰🥰❤❤❤
Sticking kidney beans in mine. Delish!!!!!😋😋
🤤🤤
I love your meal prep recipes ❤❤
Congrats CJO.
First to comment! Always amazing Chef. I tell everyone about you.
Thank you so much for that 🙏
Awesome looking recipe Nate. Am I able to double this recipe without any problems or would I need to change the amount of ingredients needed?
Thank you 🙏 you can easily double the recipe. Just cook the sauce for 8-10 minutes longer
@@ChefJackOvens awesome thanks for that mate. Both the wife and I want it for our lunches this week lol
Instructions:
Prepare the Ingredients:
Chop the onions into medium to large pieces.
Create a garlic paste by running the garlic through a microplane or fine box grater.
Separate the roots and stems of the spring onions. Slice the roots into circles and the stems into diamond or oval shapes for garnish.
Cooking the Beef:
Heat a large pot on high heat. Add 2 teaspoons of vegetable oil if desired.
Add 1 kg of beef mince and let it sit for 2 minutes to form a crust.
Break up the beef and cook for 5 minutes until browned. Season with sea salt flakes.
Add the chopped onions, spring onion roots, and minced garlic. Cook for 3 minutes.
Adding Spices and Flavors:
Add 14 grams ground cumin, 2 grams red chili powder, 7.5 grams smoked paprika, 5 grams mustard powder, sea salt flakes, and cracked black pepper. Cook for 1.5 minutes.
Add 200 grams concentrated tomato paste, 60 grams tomato ketchup, 20 grams yellow mustard, 12 grams brown sugar (optional), 3.5 grams ground allspice, 30 milliliters apple cider vinegar, and 350 milliliters beef stock. Mix well.
Simmering:
Bring the mixture to a boil. Adjust seasoning with sea salt flakes and cracked black pepper if needed.
Reduce heat to low, cover with a lid, and simmer for 35-40 minutes, stirring occasionally.
Cooking the Rice:
With 20 minutes left for the chili, prepare the rice.
In a saucepan, combine 300 grams long grain rice, 550 milliliters cold water, and sea salt flakes to taste. Mix well.
Bring to a boil over high heat. Reduce heat to low, cover, and cook for 12 minutes undisturbed.
Remove from heat and let it sit for 5 minutes. Fluff with a fork.
Finishing the Chili:
Remove the lid from the chili, stir, and check the seasoning. Adjust if necessary.
Divide the chili into portions.
Serving:
Serve the chili with rice.
Optionally top with sour cream and garnish with spring onion stems.
Storage:
Store in airtight containers in the fridge for up to 4 days or freeze for up to 4 months.
Oooh, Sydney!! Come visit us in Perth!
Who doesn't love a dam good chilli con carne 😋
Finna make this fasho 🔥🔥🤌🏾
literally got a Mexican night coming up this Saturday, this recipe good sir will be part of Mexican night!
Thanks you for meal
Men , watching this video in the middle of the night really makes me hungry.
Next weeks red meat; sorted. Enjoy your time in Sydney! Maybe I'll be lucky enough to bump into you
Thank you. I’m already back in Adelaide 🙌
Which size container do you normally use for the videos? Is it the 750ml or 450ml?
The size I usually use are 750ml
Love these vids
Looks good! I fang in a bit of dark chocolate too
Delicious ❤many thanks dearest hack. Mercedes from Caracas
🙏🙏
Omigod Jack I am so loving ❤️ the new kitchen that was sponsored WELL DONE YOU❤ you make me want to cook & eat all by myself. I have a really bad association with food as I find eating a chore. Strange I know, but watching your vids do help to get the saliva *not a nice word I know. X juices going
Thanks Chef I’ve never cooked a chilli dish I think it’s time. Lol.😊
I always enjoy the videos.
But i have noticed that literally every meal prep is the best one ever in the title. Are things just continually getting better over there?
This one’s one of my all time favourite recipes, not the best one 😉 but yes I always try to better myself with every recipe I put out haha
@@ChefJackOvens Hey, working to get better is the right way to do things. Like i said, I enjoy the videos, and this one looks good too. Looking forward to giving it a shot.
A very different approach to the Marco Pierre White one but I suppose thats the magic of chilli. Always willing to spend a little more in ingredients if the flavour pays off, Cant wait to compare them! 🤠
Chilli con carne :D
See I cook mine like a bolognese, top it up with a lot of stock or water then cook it down on low over a couple of hours. comes out nice
Yo, Chef! I'm a new subscriber, so don't slam me if I'm just not looking very well, but where did you get your meal prep containers???? I can't find them anywhere on your amazon affiliate page.
Right on time, I've got some ground beef in the fridge.
Yay! Chilli with no gross beans! I love it! You’re a legend Jack!
What star rating mince do you use?
It’s 18% fat but you can use a leaner mince
How do we heat up the food if it came out of the fridge/freezer? Microwave/oven?
Microwave or pan
I’ve never seen a chilli con carne without kidney beans! 😢
You can add them but trust me this is amazing
🤤🤤🤤
Here in the Netherlands we prepare chili con carne with brown beans. Rice is optional, but not required. Your recipe with rice is a twist !
There’s a note about the beans in the description
Looks amazing but I don't eat beef. Long shot but can I make this vegetarian in any way 😄
Do you think you could do a meal prep recipe with fish? Trying to diversify my proteins
I’ve got a salmon teriyaki if you haven’t seen that
Are there any substitues for mustard powder that I can use?
Just leave it out if you don’t or can’t use it 🙌
@@ChefJackOvens thank you for the fast reply! And for all the videos you make, they have made meal prepping much easier ☺️
This lasts 4 months in the freezer? Wow!
How many cracks of black pepper do i need?
As many cracks as you like 😉
I’ve never seen a chili con carne without kidney beans yah I detest those beans 😋
Hey`ya, is there anything to be done to save this recipe from being thrown out? I wanted 10 freezer meals, so I doubled everything. 4.5 lbs ground beef, 4 onions etc. i also doubled all the amounts of spices, and it is seriously over-seasoned. especially that cumin, allspice, smoked paprika, chili powder, those are so strong and are coming through so much (not good), not just with the smell but especially the taste. anything I can do or cut my loses? thanks
You might need to add more beef, unseasoned and mix it all through. This recipe is very accurate and if changed can go wrong quite easily
@@ChefJackOvens Thanks chef, I chose to cut my losses on this one, instead of risking even more beef being thrown out. t he allspice was just overbearing for me on this one. Needles to say, thank you for all your work, I did 3 other recipes of yours this week (all doubled to 10 portions) so I`m set with freezer meals this month, they are all absolutely delicious. sweet and sour chicken is my fav so far
All the winging about the magical fruit! Some people must enjoy passing gas! 🚶♂️💨💨💨
Need more shots on the finished product.
I’ll send the files over for you to edit 😉
Chilli can clearly be beanless or have beans. It might not even originate from the Americas… Let the saga continue!
Great video quality! Cant wait to cook this
Thank you 🙏
This is quite like a sloppy joe recipe, very tasty meal prep
Thank you very much Chef Jack! Definitly gonna cook it with my Girl this Sunday! Cause of your Food preps i was able to succsesfully going through my diet and be able to feel the most healthy i have ever been in my life!
Keep up the good work and waiting for more mealprep videos from you with a lot of Proteins!
Sea salt flakes to taste
Hello jack, im a fan of your video's could you maybe make a bulking recipe with alot of calories? have a nice day :)
he's so cute
thanks Jack Ovens. cool stuff. youre the fucking MAN
Looks good but you're missing the kidney beans!! Personal taste but a huge must for me!
There’s a note about this in the description 🙏
Texans don’t use ground beef. Chunks instead. Yankees wanting kidney beans. But never been anywhere in USA 🇺🇸 that uses rice 🍚 but I shall try! Like this format, yes 👍
I was born in Texas and live in San Antonio ("little Mexico"). I certainly don't agree with your comment about the ground beef at all, Mary. Ground beef is most commonly used here. To each his own, of course, but Chef Jack knows what he's doing and how he opts to serve it.
1kg mince or 750g? Says different in video and description
Sorry 1kg I’ll fix it up
Bruh for some reason I just thought of Asutralia then you said you were there.
Needs beans 🫘
There’s a note in the description about this
portion sizes in grams please?
needs a few scotch bonnets
Instead of grading the garlic, why not just run it through a garlic press?
Jack where are the beans?
You’re more than welcome to add beans but this recipe is done without 🙌
@@ChefJackOvens OK But a chilli I find is not a chilli without beans sorry. 😂
@@ciereneevans9833 In Texas, chili con carne absolutely does not have beans.
@@ciereneevans9833 agreed
The beans question is highly controversial from what I’ve seen on the internet. A lot of people prefer it without the beans. It’s all about preference but certainly not needed if you don’t like it
"chilli con karny" lol
Yep