MC's Jailhouse Chilli
Discussion
Op here 
I've developed the original recipe, too much of a meat feast for me.
I use a bulb or two of garlic, peeled not crushed or chopped, I like the meat to retain some texture so don't cook it too long, 1.30 is fine let it cool overnight then add mixed beans, frozen sweetcorn, fresh tomatoes and frozen corriander, warm through and adjust seasoning. I aim for approx 50/50 meat/non meat.
I've developed the original recipe, too much of a meat feast for me.
I use a bulb or two of garlic, peeled not crushed or chopped, I like the meat to retain some texture so don't cook it too long, 1.30 is fine let it cool overnight then add mixed beans, frozen sweetcorn, fresh tomatoes and frozen corriander, warm through and adjust seasoning. I aim for approx 50/50 meat/non meat.
PositronicRay said:
Op here
I've developed the original recipe, too much of a meat feast for me.
I use a bulb or two of garlic, peeled not crushed or chopped, I like the meat to retain some texture so don't cook it too long, 1.30 is fine let it cool overnight then add mixed beans, frozen sweetcorn, fresh tomatoes and frozen corriander, warm through and adjust seasoning. I aim for approx 50/50 meat/non meat.
I love original meat fest! Just need to remember to drain the oil next time, just to show a bit of willing as far as my heart is concerned I've developed the original recipe, too much of a meat feast for me.
I use a bulb or two of garlic, peeled not crushed or chopped, I like the meat to retain some texture so don't cook it too long, 1.30 is fine let it cool overnight then add mixed beans, frozen sweetcorn, fresh tomatoes and frozen corriander, warm through and adjust seasoning. I aim for approx 50/50 meat/non meat.
Just stuck a batch of this in the pressure cooker for taking to the Silverstone classic this weekend. I'm hoping it's not too hot for the guys as although they all said hot camping and spice isn't always the best combo. It doesn't taste too hot but on tasting my nose started running and my fingers burn from the scotch bonnets :-)
I'll post a pic as served on the campsite. don't expect anything as well presented as some of the above.
I'll post a pic as served on the campsite. don't expect anything as well presented as some of the above.
I found this on a US based cooking forum.
'Authentic' Texas chili, otherwise known as ' A Bowl o' Red'. I will be sure to try.
https://www.epicurious.com/recipes/food/views/true...
'Authentic' Texas chili, otherwise known as ' A Bowl o' Red'. I will be sure to try.
https://www.epicurious.com/recipes/food/views/true...
Anyone remember that time I made the greatest chilli of all time?
https://www.pistonheads.com/gassing/topic.asp?h=0&...
https://www.pistonheads.com/gassing/topic.asp?h=0&...
have mine bubbling away too at the moment, thought I was being a genius but might have cocked it up
Couldnt get hold of jalapeneos but found dried chipotle chillies and dried rocoto chillies (which strangely I've never heard of before) at sainsburys, rehydrated them both and threw them in.
I eat spicy and its pretty damn hot, but on top of that it seems very very smokey too, so lets see how it pans out.
Of course being a genius instead of garlic salt I decided to buy smoked garlic salt too....
Couldnt get hold of jalapeneos but found dried chipotle chillies and dried rocoto chillies (which strangely I've never heard of before) at sainsburys, rehydrated them both and threw them in.
I eat spicy and its pretty damn hot, but on top of that it seems very very smokey too, so lets see how it pans out.
Of course being a genius instead of garlic salt I decided to buy smoked garlic salt too....
HotJambalaya said:
have mine bubbling away too at the moment, thought I was being a genius but might have cocked it up
Couldnt get hold of jalapeneos but found dried chipotle chillies and dried rocoto chillies (which strangely I've never heard of before) at sainsburys, rehydrated them both and threw them in.
I eat spicy and its pretty damn hot, but on top of that it seems very very smokey too, so lets see how it pans out.
Of course being a genius instead of garlic salt I decided to buy smoked garlic salt too....
Sounds spot on to me. Couldnt get hold of jalapeneos but found dried chipotle chillies and dried rocoto chillies (which strangely I've never heard of before) at sainsburys, rehydrated them both and threw them in.
I eat spicy and its pretty damn hot, but on top of that it seems very very smokey too, so lets see how it pans out.
Of course being a genius instead of garlic salt I decided to buy smoked garlic salt too....
Might give chipotle a go next time.
Made it yesterday for the second time using leftover frozen beef rib which I smoked for Christmas.
Adjusted recipe for less liquid and got that balance just right for me ( I know it's not the proper recipe)
However, nice as it was for me, it was too hot for everyone else, this is the bit I'm struggling to get right.
My son who's a fine dining apprentice chef was threatening to sue me for damaging his delicate pallette! His girlfriend however said it was good heat!
Made it yesterday for the second time using leftover frozen beef rib which I smoked for Christmas.
Adjusted recipe for less liquid and got that balance just right for me ( I know it's not the proper recipe)
However, nice as it was for me, it was too hot for everyone else, this is the bit I'm struggling to get right.
My son who's a fine dining apprentice chef was threatening to sue me for damaging his delicate pallette! His girlfriend however said it was good heat!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff