Get yourself two carrots, three sticks of celery, 4 cloves of garlic, two chillies, a red pepper, a green pepper and twelve tomatoes. Chop them all up (keeping the tomatoes separate). Also, get your hands on some coriander seeds, peppercorns, sea salt, fennel seeds, fenugreek seeds and some cinammon and grind them together. You’ll also need 500g of mince meat, balsamic vinegar and kidney beans.
Heat up some olive oil in a casserole dish and add the chopped vegetables (except for the tomatoes). Add a couple of pinches of the ground spices and stir. Cook for about 7 minutes, stirring all the while. Then add the tomatoes and kidney beans and another pinch of the ground spices. Stir this together, squishing the tomatoes with a wooden spoon so that they are all mushy. Then add the mince meat, the balsamic vinegar and if you have it, a splash of red wine. Keep stirring and bring to the boil. Once it’s boiling turn the heat down low and simmer for an hour with the casserol dish lid askew to let the steam out (you’ll need to stir it every 10 minutes or so to stop the bottom from burning).
And there you have Jamie Oliver’s chilli (with a few Mush modifications). Nice and warm and spicy for the coming winter months (and enough to feed a family or for putting away in the fridge/freezer for future dinners).