How should I store leftover chilli?

Leftover chilli should be refrigerated in airtight containers in serving sizes. Spices, tomatoes, beans, and meat in leftover chilli may improve in flavor over time and make the dish more delicious. Other parts of the meal, including rice, potatoes, tortillas, and fresh foods, should be stored separately to avoid getting soggy. Labeled serving sizes of leftover chilli can be served with other foods.

How do I reheat chilli con carne?

Reheat the chili gently on the stove, stirring frequently as it reheats. The aim is to make the chili spoonable again without overcooking. If the leftovers are too thick when removed from the refrigerator, you may want to add some beef broth and stir before seasoning. Possible toppings to add after reheating include sour cream, avocado, cilantro, lime juice, shredded cheese, and jalapeños to enhance flavor and freshness.

Can I double this chilli recipe?

Yes, double the recipe amounts if you have a large pan large enough to stir and cook the chili without a lid. Doubling the recipe will take longer to heat and simmer once you've added tomatoes, broth, and beans. Other ways to tell when chili is done include fully cooked vegetables and meat, browned ground meat, and thickened chili. Serve chili with various side dishes to eat leftovers over several meals.

Can I use black beans instead?

Yes, black beans and pinto beans can substitute for kidney beans in this chili recipe. Black and pinto beans look and feel different from kidney beans but otherwise have similar flavor qualities to those in this recipe, such as tomato and beef flavors, as well as cumin and paprika flavors. Canned beans that have been drained and rinsed should be used in this recipe. Add beans to tomatoes and broth in the recipe to help prevent breakage during cooking.

Why is my chilli too thin?

A runny chili may be the result of overliquid ingredients or lack of simmering without a lid. Stir the chili gently as it simmers to reduce the liquid. Do not use high cooking temperatures, as the article warns that high cooking temperatures can alter the taste of the chili. Add liquid beef broth gradually to a thick chili and check the texture as you go.

Jamie Oliver Chilli Con Carne with Smoky Paprika and Kidney Beans

By Emma CollinsSep 28, 2026

Servings

Level

Easy

Jump to recipe

Make a large batch of beef chili with kidney beans to eat. Chill and portion the chili for later use. Do not chill other dishes, such as rice, potatoes, and tortillas, until service. The chilled cooked chili sauce is rich in taste due to cumin and smoked paprika.

Jamie Oliver Chilli Con Carne with Smoky Paprika and Kidney Beans

Start by chopping onions, carrots, celery, and red peppers and cooking in olive oil. Add garlic, cumin, smoked paprika, oregano, and chili powder. Cook ground beef, low in fat, and cook tomato paste briefly. Drain kidney beans and add them and chopped tomatoes to the pan with other ingredients. Add beef broth and cook uncovered to blend flavors. Pre-measure ingredients to save time if you need to make multiple batches.

After the liquid starts boiling, reduce the heat and stir often during cooking. Finished dishes will have meat cut into small, evenly browned pieces rather than large pieces and a thick sauce. Problems to avoid include adding too much liquid and boiling too hard, which can produce soup instead of a thick sauce. Add and taste seasonings during cooking. To thin a sauce, add more stock instead of continuing to cook.

Let the chili sit for 10 to 15 minutes before serving it with rice, baked potatoes, or tortillas. Top with sour cream, avocado, fresh cilantro, lime slices, shredded cheese, sliced jalapeños, and other toppings as desired. To make use of leftovers later in the week, you might choose not to serve toppings with the chili when first prepared. This will allow you to eat the chili in different ways during the week.

Why this recipe works

Makes enough servings to feed more than one person when served with 500g of beef and two cans of beans. Can be served as part of other meals in place of other main dishes served with dinner.
The 60 to 90 minutes of cooking time without a lid reduces the liquid to create a sauce that will make leftovers served warm taste good when reheated.
Serving portions of cooked chili helps keep other foods served with it, such as rice, other starchy vegetables, and tortillas, from getting soggy, allowing other servings.
Frozen individual servings of the big pot dish can be used as other individual dinners and lunches. Add broth to individual servings of the big pot dish that are too thick after chilling.
Vegetables are added to the tomato sauce with the beef to make several meals' worth of food rather than rely on a separate side for bulk.
Seasonings can be tasted and adjusted during simmering to suit the preferences of several people. Several servings can be prepared at one time.

Instructions

Wash and chop all vegetables into evenly sized pieces.

Drain and rinse the kidney beans thoroughly.

Measure all spices before cooking.

Heat the olive oil in a large pot over medium heat.

Add the onions, carrots, celery, and red pepper.

Cook for approximately 10 minutes, until the vegetables are softened.

Stir in the garlic, ground cumin, smoked paprika, oregano, and chilli powder.

Cook briefly to release the aromas.

Add the minced beef and brown thoroughly, breaking up any large chunks while stirring.

Add the tomato puree and cook for another minute.

Pour in the chopped tomatoes, beef stock, and kidney beans.

Bring the chilli to a gentle boil.

Reduce the heat and simmer uncovered for 60–90 minutes, stirring occasionally.

Taste regularly and adjust the salt and black pepper as needed.

Add extra beef stock if the mixture thickens excessively.

Let the chilli rest for 10–15 minutes before serving.

FAQ

Yes, this meal can be frozen in smaller quantities after cooling. Preparing smaller quantities to freeze now will help you avoid having to thaw and reheat the full meal later. The tomato and bean ingredients in this meal freeze and reheat well, although some modifications may be needed. Thaw a portion of the meal overnight and reheat it on the stove, adding beef stock if needed.

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