What went wrong with my chilli?

[TieFrontDress]

I followed Jamie Oliver's recipe to the letter but I think I might have cooked it too long... the meat was very mushy.

This is nice, and the one on the BBC website. I do both in the slow cooker.
www.olivemagazine.com/recipes/meat-and-poultry/bowl-o-red-texan-chilli/amp/

Jamie Oliver or not, that recipe sounds shit. Carrot and celery don’t belong in chilli con carne, it’s not a bastardised bolognese with a bit of chilli powder. You need more chilli, and I always use a mix of different ones (ancho, chipotle and arbol give a nice mix). Adding some chorizo isn’t very authentic but also helps turn up the heat and flavour. Brown the mince off first, and don’t add water unless it has really dried out. And it needs to be cooked for longer than an hour for the flavours to come together properly.
For a little secret bit of extra flavour, add a bit of dark grated chocolate and a splash of Jack Daniels. And if you want it really really good, don’t use mince at all. Use finely diced stewing steak, covered in a chipotle spice rub before it goes in the pan, and cook the whole thing for a good three hours. That’s how you get the proper smokey grownup flavour rather than a watery school dinner version.

Doje I feel vindicated that someone else was fooled and it wasn't my crappy cooking