MC's Jailhouse Chilli
Discussion
Prepping in the Hoonigan house this evening, double batch knocked up, house smells amazing but I suspect it will be a late one as it normally simmers for a good 4-5 hours when I do it... 
Also finally managed to pick up a copy of the book this eve at a reasonable price of £6.50 so happy days, last time I looked the cheapest I could find it was £25.00!
Also finally managed to pick up a copy of the book this eve at a reasonable price of £6.50 so happy days, last time I looked the cheapest I could find it was £25.00!
Mobile Chicane said:
Chipotles are great in Jailhouse. I've been using these as decent fresh jalapenos are impossible to find locally.
Guajillo chillies give it a 'tobacco' note. Toast these in a dry frying pan before using.
I use a tin of these in every batch. They make a world of difference.Guajillo chillies give it a 'tobacco' note. Toast these in a dry frying pan before using.
Our Morrisons do chipotle chilli flakes which go in anything vaguely Mexican or texmex.
Managed to get some beef for the first time since "the madness" so chili is on the go. Was starting to get fed up of having to use sausage as a beef substitute. Also have achieved a new personal best of exactly 40 minutes between cutting up fresh chilis and staggering around blind with streaming eyes.
Haven't followed the holy recipe, but the important bits are a mixture of steak and mince, the above chipotle peppers in adobo sauce, and first and foremost; sharing my booze with the pot. Stella and Rioja this evening.
I like a lot of veg in my chili, as does the missus, so I'll be adding peppers, sweetcorn and beans (kidney) once I have decanted some into another pot, as I have filled my largest with too much meat.
Honestly, get those tinned chipotles.
Haven't followed the holy recipe, but the important bits are a mixture of steak and mince, the above chipotle peppers in adobo sauce, and first and foremost; sharing my booze with the pot. Stella and Rioja this evening.
I like a lot of veg in my chili, as does the missus, so I'll be adding peppers, sweetcorn and beans (kidney) once I have decanted some into another pot, as I have filled my largest with too much meat.
Honestly, get those tinned chipotles.
I’ve got this bubbling away in the slow cooker.
I made some belly bacon last year which I smoked myself, the smoke taste is a lot heavier than store bought, so it adds a nice smokey aroma to it.
The last time I made it for the extended family & they said it was the best chilli they’d ever eaten.
I don’t bother with the liquid in the beef stock. Just the stock pot itself.
I made some belly bacon last year which I smoked myself, the smoke taste is a lot heavier than store bought, so it adds a nice smokey aroma to it.
The last time I made it for the extended family & they said it was the best chilli they’d ever eaten.
I don’t bother with the liquid in the beef stock. Just the stock pot itself.
Davie_GLA said:
Patrick Bateman said:
FYI there is one book available at £6.99 on ebay. I just bought the second last one.
And I got the last one. Deliver by 1st April which I thought was optimistic. 
i managed to get most of the ingredients for this today but have a couple of questions.
i assume normal chillies are ok?
receive on page 1 says 500g mince, then a few pages later that changes to 1kg?
forgot beef stock. is it essential? or will i be ok with just beer. seems a lot are saying its too watery anyway.
i assume normal chillies are ok?
receive on page 1 says 500g mince, then a few pages later that changes to 1kg?
forgot beef stock. is it essential? or will i be ok with just beer. seems a lot are saying its too watery anyway.
Patrick Bateman said:
FYI there is one book available at £6.99 on ebay. I just bought the second last one.
Purchased one the other day for £3. Making the chilli tomorrow, and have made one of the jambalaya’s this week. I’m a big fan of Cajun food, so looking forward to trying some more of the recipes.m3jappa said:
i managed to get most of the ingredients for this today but have a couple of questions.
i assume normal chillies are ok?
receive on page 1 says 500g mince, then a few pages later that changes to 1kg?
forgot beef stock. is it essential? or will i be ok with just beer. seems a lot are saying its too watery anyway.
Don’t now which book you have but mine is all on one page and it’s 1kg of mince. I’d miss the beer and put in the stock, but i’d do both and simmer it for longer. Normal chillies are fine.i assume normal chillies are ok?
receive on page 1 says 500g mince, then a few pages later that changes to 1kg?
forgot beef stock. is it essential? or will i be ok with just beer. seems a lot are saying its too watery anyway.
craig1912 said:
m3jappa said:
i managed to get most of the ingredients for this today but have a couple of questions.
i assume normal chillies are ok?
receive on page 1 says 500g mince, then a few pages later that changes to 1kg?
forgot beef stock. is it essential? or will i be ok with just beer. seems a lot are saying its too watery anyway.
Don’t now which book you have but mine is all on one page and it’s 1kg of mince. I’d miss the beer and put in the stock, but i’d do both and simmer it for longer. Normal chillies are fine.i assume normal chillies are ok?
receive on page 1 says 500g mince, then a few pages later that changes to 1kg?
forgot beef stock. is it essential? or will i be ok with just beer. seems a lot are saying its too watery anyway.
craig1912 said:
m3jappa said:
i managed to get most of the ingredients for this today but have a couple of questions.
i assume normal chillies are ok?
receive on page 1 says 500g mince, then a few pages later that changes to 1kg?
forgot beef stock. is it essential? or will i be ok with just beer. seems a lot are saying its too watery anyway.
Don’t now which book you have but mine is all on one page and it’s 1kg of mince. I’d miss the beer and put in the stock, but i’d do both and simmer it for longer. Normal chillies are fine.i assume normal chillies are ok?
receive on page 1 says 500g mince, then a few pages later that changes to 1kg?
forgot beef stock. is it essential? or will i be ok with just beer. seems a lot are saying its too watery anyway.
It seems i mis read the original recipe on here which states 1kg mince and 500g of the steak. I got it the wrong way round 
I will try and get some beef stock from a local shop and go ahead with that. Look forward to it as it looks amazing!
I have done jaime olivers low and slow chilli a few times using brisket and that really is good, bit more like a pulled beef chilli but bloody good.
I will try and get some beef stock from a local shop and go ahead with that. Look forward to it as it looks amazing!
I have done jaime olivers low and slow chilli a few times using brisket and that really is good, bit more like a pulled beef chilli but bloody good.
I did this yesterday and lets just say it was delicious! The mrs really liked it too which helps
I did have to make a couple of changes though, i found that even after 4-5 hours simmering on the hob it was way too wet, i removed about half a pint maybe a bit less about a half hour before taking off the hob.
I also added another 1.5 spoons of chilli powder and another spoon of cayenne as i didn't think it was hot enough, it was just right (for me) after this.
Very very nice though
I did have to make a couple of changes though, i found that even after 4-5 hours simmering on the hob it was way too wet, i removed about half a pint maybe a bit less about a half hour before taking off the hob.
I also added another 1.5 spoons of chilli powder and another spoon of cayenne as i didn't think it was hot enough, it was just right (for me) after this.
Very very nice though
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