Smokey Cola Chili - Amazing one pot recipe
Discussion
Very tasty today, nice deep flavours (more so than the jailhouse IMO) and its a lovely colour.
When I do it again I'll add more green chilli as I like it hotter. And I'd probably put a touch less choc in - maybe 30g. I might also try browning off the meat/using some stewing steak.
Thanks for the recipe.
When I do it again I'll add more green chilli as I like it hotter. And I'd probably put a touch less choc in - maybe 30g. I might also try browning off the meat/using some stewing steak.
Thanks for the recipe.
Thanks for the feedback. I too think it's superior to the Jailhouse.
It's amazing using about 700g of minced beef and 300g chopped beef shin. Browning off the meat in a separate pan and draining off some of the fat certainly wont do any harm.
I have found the heat in those died Ancho's can vary. Sometimes I use upto 5 green finger chillies.
What chili powder did you use?
It's amazing using about 700g of minced beef and 300g chopped beef shin. Browning off the meat in a separate pan and draining off some of the fat certainly wont do any harm.
I have found the heat in those died Ancho's can vary. Sometimes I use upto 5 green finger chillies.
What chili powder did you use?
I only had schwartz chili powder so I broke your cumin rule 
I like the idea of a combination of shin/mince - bit like the Jailhouse. The excess oil was easy enough to skim off the top after cooking so not too worried about that. I would have thought that browning it off would add extra flavour - although i know you said you didnt notice a difference i think i'll try that.
I seasoned (with salt) further at the end.
I like the idea of a combination of shin/mince - bit like the Jailhouse. The excess oil was easy enough to skim off the top after cooking so not too worried about that. I would have thought that browning it off would add extra flavour - although i know you said you didnt notice a difference i think i'll try that.
I seasoned (with salt) further at the end.
Trustmeimadoctor said:
going to try this tomorrow afternoon
got some ancho poblano and pasilla dried and some ancho powder tasty chilly here i come
any other suggestions ?
Great - keep us updated throughout the cooking process!got some ancho poblano and pasilla dried and some ancho powder tasty chilly here i come
any other suggestions ?
As Scott suggested earlier, just use 1 cube of dark chocolate rather than 50g
If you haven't got your mince yet, I'd strongly recommend 750g of beef mince and 250g beef shin/stewing steak.
Brown off in clumps if you want to drain some fat.
Whatever you do, it should be great! If you like it hot, maybe use 2 anchos, 2 palombo and 1 pasilla. Keep the water that you use to hydrate them in, it will be a black, smokey, spicy broth that you can add during the cooking process if it starts looking a little dry.
Edited by RobbieTheTruth on Thursday 12th June 15:48
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