MC's Jailhouse Chilli
Discussion
HotJambalaya said:
bought this damn book for about £8 on abes books, and the bloody thing never came....
will make a batch of this in a day or two I think, 3 questions:
1) so how much beef stock are people putting in? I'm assuming a full cube but a little less liquid, so a stronger stock?
2) does it freeze well?
3) How are you adapting it for a slowcooker? can it reduce?
It works brilliantly in the slow cooker. The tougher and more gristly the meat the better. Shin, cheek and flank work well.will make a batch of this in a day or two I think, 3 questions:
1) so how much beef stock are people putting in? I'm assuming a full cube but a little less liquid, so a stronger stock?
2) does it freeze well?
3) How are you adapting it for a slowcooker? can it reduce?
Just reduce the amount of liquid by half and keep an eye on it. You can always add more.
Cook loooong and low.
I cooked it in a big stockpot on the hob.
I gave it the first hour as in the recipe, but reducing the liquids by half and then added the rest of the spices and beans and carried on cooking on the lowest gas with the lid slightly off for another 3 hours or so, adding a little more beer every now and then to keep it at the right consistency.
You always want it to be a bit sloppier than you like if you're going to freeze it.
I gave it the first hour as in the recipe, but reducing the liquids by half and then added the rest of the spices and beans and carried on cooking on the lowest gas with the lid slightly off for another 3 hours or so, adding a little more beer every now and then to keep it at the right consistency.
You always want it to be a bit sloppier than you like if you're going to freeze it.
I've followed (mostly) this recipee a few times so thought I'd better say thanks for posting it. I cook it in a pressure cooker and find it's great after a 40 minute programme. It always tastes better the next day after it's reheated. I've had to buy a large quantity of freezer boxes for when I do a batch, although the rate it gets demolished I'm not sure I couldn;t just put them in the fridge.
Right I'm all ordered up, will be trying it either tomorrow or the day after!
One thing I think would be fantastic in it is Mexican Hatch Green Chiles which I have yet to find over here.
In the states its a very short 3 week season, and the big supermarkets roast them for you in the carpark like this (you buy a whole box at a time) :
https://www.youtube.com/watch?v=M-PuxrnU7F0
you pack them up into small freezer bags, and any time you're cooking anything just chop some in. I have a huge freezer full of them and they really are fantastic. Might be able to get them canned here, but haven't managed to track them down yet.
http://www.hatchchileco.com/product-category/green...
seriously addictive, in the states I throw them in literally everything.
One thing I think would be fantastic in it is Mexican Hatch Green Chiles which I have yet to find over here.
In the states its a very short 3 week season, and the big supermarkets roast them for you in the carpark like this (you buy a whole box at a time) :
https://www.youtube.com/watch?v=M-PuxrnU7F0
you pack them up into small freezer bags, and any time you're cooking anything just chop some in. I have a huge freezer full of them and they really are fantastic. Might be able to get them canned here, but haven't managed to track them down yet.
http://www.hatchchileco.com/product-category/green...
seriously addictive, in the states I throw them in literally everything.
HotJambalaya said:
Right I'm all ordered up, will be trying it either tomorrow or the day after!
One thing I think would be fantastic in it is Mexican Hatch Green Chiles which I have yet to find over here.
In the states its a very short 3 week season, and the big supermarkets roast them for you in the carpark like this (you buy a whole box at a time) :
https://www.youtube.com/watch?v=M-PuxrnU7F0
you pack them up into small freezer bags, and any time you're cooking anything just chop some in. I have a huge freezer full of them and they really are fantastic. Might be able to get them canned here, but haven't managed to track them down yet.
http://www.hatchchileco.com/product-category/green...
seriously addictive, in the states I throw them in literally everything.
I've never seen those in the UK either but I would seriously go for canned / dried Mexican chillies over UK or EU grown supermarket varieties.One thing I think would be fantastic in it is Mexican Hatch Green Chiles which I have yet to find over here.
In the states its a very short 3 week season, and the big supermarkets roast them for you in the carpark like this (you buy a whole box at a time) :
https://www.youtube.com/watch?v=M-PuxrnU7F0
you pack them up into small freezer bags, and any time you're cooking anything just chop some in. I have a huge freezer full of them and they really are fantastic. Might be able to get them canned here, but haven't managed to track them down yet.
http://www.hatchchileco.com/product-category/green...
seriously addictive, in the states I throw them in literally everything.
Well one hour into the simmer, bloody good!
Think I've doubled the chilli powder, but all good. Have thrown in a few spoons of chipotle paste too for smokier taste. Accidentally poured all the beer in at once, but doesn't seem to have caused any problems.
I'd say the real nice thing about it is having the chunks of steak in it too.
Shame I dont have any sour cream or guac, but I'm just going to have a fat bowl by itself.
Think I've doubled the chilli powder, but all good. Have thrown in a few spoons of chipotle paste too for smokier taste. Accidentally poured all the beer in at once, but doesn't seem to have caused any problems.
I'd say the real nice thing about it is having the chunks of steak in it too.
Shame I dont have any sour cream or guac, but I'm just going to have a fat bowl by itself.
This looks Delicious
https://www.youtube.com/watch?v=-QpOTrUEhak
Beautifully shot too.
Almazan Kitchen. Worth checking out their other food videos.
https://www.youtube.com/watch?v=-QpOTrUEhak
Beautifully shot too.
Almazan Kitchen. Worth checking out their other food videos.
Holy thread bump batman...
Has anyone successfully ported this to the instant pot? I had a stab at it this evening and found it lacking in depth and far too wet - poured away 2 pints of "stock" and it was still a bit runny. Gave it 45min on pressure then 30min on Sauté.
Attacking it with more cumin, oregano and anbit of coco powder made it taste abought right but for my liking the Burn started too early. I like it to get hot after a few mouthfuls, If you will.
Has anyone successfully ported this to the instant pot? I had a stab at it this evening and found it lacking in depth and far too wet - poured away 2 pints of "stock" and it was still a bit runny. Gave it 45min on pressure then 30min on Sauté.
Attacking it with more cumin, oregano and anbit of coco powder made it taste abought right but for my liking the Burn started too early. I like it to get hot after a few mouthfuls, If you will.
That's what I cook mine in.
I normally use a concentrated beef stock in the form of a cube or a pot and don't add that 500ml of liquid, just the beer.
Not just for the chilli but anything in the instant pot the saute option is for browning your meat and softening the vegetables that should be the first part of your job not the last. I normally do the meat and then put that to one side in a bowl and then do the vegetables in the juices left over from the meat. I sometimes add grated carrot and celery to the onion like you would in a spagbol and I think that helps create a thicker sauce.
The other issue I have in the instant pot is that you need to leave sufficient air gap to build up the pressure. The 2nd batch I did I went over the top and added too much to try and make a large batch. I had to remove some liquid in order for the lid to lock and the pressure to build.
Of the back of this thread I've bought the Kenny ??? book with the hope of trying a few more recipe's out on the BBQ, when we get some summer I'll be sure to do that. Maybe I just use it for Autumn/Winter comfort food as we appear to be there already.
I normally use a concentrated beef stock in the form of a cube or a pot and don't add that 500ml of liquid, just the beer.
Not just for the chilli but anything in the instant pot the saute option is for browning your meat and softening the vegetables that should be the first part of your job not the last. I normally do the meat and then put that to one side in a bowl and then do the vegetables in the juices left over from the meat. I sometimes add grated carrot and celery to the onion like you would in a spagbol and I think that helps create a thicker sauce.
The other issue I have in the instant pot is that you need to leave sufficient air gap to build up the pressure. The 2nd batch I did I went over the top and added too much to try and make a large batch. I had to remove some liquid in order for the lid to lock and the pressure to build.
Of the back of this thread I've bought the Kenny ??? book with the hope of trying a few more recipe's out on the BBQ, when we get some summer I'll be sure to do that. Maybe I just use it for Autumn/Winter comfort food as we appear to be there already.
Neptune188 said:
Holy thread bump batman...
Has anyone successfully ported this to the instant pot? I had a stab at it this evening and found it lacking in depth and far too wet - poured away 2 pints of "stock" and it was still a bit runny. Gave it 45min on pressure then 30min on Sauté.
Attacking it with more cumin, oregano and anbit of coco powder made it taste abought right but for my liking the Burn started too early. I like it to get hot after a few mouthfuls, If you will.
It is intended to be slow cooked. You won't get the layers of flavour without that.Has anyone successfully ported this to the instant pot? I had a stab at it this evening and found it lacking in depth and far too wet - poured away 2 pints of "stock" and it was still a bit runny. Gave it 45min on pressure then 30min on Sauté.
Attacking it with more cumin, oregano and anbit of coco powder made it taste abought right but for my liking the Burn started too early. I like it to get hot after a few mouthfuls, If you will.
I've recently been cooking the "carne con chile" recipe from Rick Stein's Mexico series. I'm assuming it's fairly close to a traditional mexican chilli style, which, especially when you add the sides at the end, seems fresher, and has more chilli flavour than the old "chuck it all in" chillies I have made in the past.
I also use chunks of meat for this, not mince.
To do this, I've bought a few packs of dried chillies from World of Chillies - Mexican ancho, chipotle, guajillo, arbol etc, plus a pack of bhut jolokha for "fun".
https://www.bbc.co.uk/food/recipes/carne_con_chile...
His method is to dry fry a selection of the chillies to toast them, then soak in hot water for 20 mins, then liquidise chiilies, soaking liquid and onions, garlic, tomatoes, salt/seasoning into a dark, rich chilli flavoured cooking sauce.
Then you brown cubes of steak or pork in a casserole and add the rest of the herbs and spices (cumin, all spice, bay, oregano), add the cooking sauce and simmer for as long as necessary, usually to the point the meat starts to break up of its own accord.
I usually end up with a super rich, dark red chilli, which can be as hot as you want to make it by adding or omitting the hotter type chillies in the cooking process. What I usually do, so the kids can eat it, is make a seperate hot chilli sauce based on some leftover sauce from earlier in the process and I add as much heat to my own plate as I want when I sit down to eat it.
I find what really makes this dish is the fresh stuff you have on the side; chopped tomato, onion, coriander, lime juice into a "pico de gallo" type salsa, fresh slices of avocado, crumbly cheese, sour cream (or thick yoghurt) with brown rice and (corn if possible) small tortillas. If I can be bothered, I will cook up a tasty side dish of a cupful of black beans in the pressure cooker and simmer with some of the chilli cooking sauce and add fried chorizo.
I think I know what I'm cooking for dinner now!
I also use chunks of meat for this, not mince.
To do this, I've bought a few packs of dried chillies from World of Chillies - Mexican ancho, chipotle, guajillo, arbol etc, plus a pack of bhut jolokha for "fun".
https://www.bbc.co.uk/food/recipes/carne_con_chile...
His method is to dry fry a selection of the chillies to toast them, then soak in hot water for 20 mins, then liquidise chiilies, soaking liquid and onions, garlic, tomatoes, salt/seasoning into a dark, rich chilli flavoured cooking sauce.
Then you brown cubes of steak or pork in a casserole and add the rest of the herbs and spices (cumin, all spice, bay, oregano), add the cooking sauce and simmer for as long as necessary, usually to the point the meat starts to break up of its own accord.
I usually end up with a super rich, dark red chilli, which can be as hot as you want to make it by adding or omitting the hotter type chillies in the cooking process. What I usually do, so the kids can eat it, is make a seperate hot chilli sauce based on some leftover sauce from earlier in the process and I add as much heat to my own plate as I want when I sit down to eat it.
I find what really makes this dish is the fresh stuff you have on the side; chopped tomato, onion, coriander, lime juice into a "pico de gallo" type salsa, fresh slices of avocado, crumbly cheese, sour cream (or thick yoghurt) with brown rice and (corn if possible) small tortillas. If I can be bothered, I will cook up a tasty side dish of a cupful of black beans in the pressure cooker and simmer with some of the chilli cooking sauce and add fried chorizo.
I think I know what I'm cooking for dinner now!
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