Chilli Con Carne - your best recipe please!
Discussion
Not brave enough to make that Jailhouse chilli. I've dabbled with other cuts of meats and chocolate but not a fan of either really.
It's quite sad really, my wife doesn't really like Chilli. So she's out tonight and the first thing that came to my mind was that I can get really drunk and make my favourite Chilli. I'll post a couple of pics tonight...got a small case of Brahma too, I know it's Brazilian but it's close enough on the map.
Here's my recipe; (won't bore with quantities)
Mince beef
Finely cut Chorizo
Onions
Garlic
Fresh chopped Chillies
Peppers (red cut small, green cut larger)
Splash of Red Wine
Chopped Tomatoes
Kidney Beans
3xBean mix
Cumin Seeds
Mild Chilli Powder
Cayenne Chilli Powder
Good pinch of Sugar
Pepper
Fresh chopped Coriander 10-30 mins before serving.
Served with Rice and Soured Cream.
I know it's not very traditional, but I couldn't give a crap. The fresh coriander for me with lots of Cumin seeds makes it. I also like some of the onion crunchy so leave some bits quite large in there...
It's quite sad really, my wife doesn't really like Chilli. So she's out tonight and the first thing that came to my mind was that I can get really drunk and make my favourite Chilli. I'll post a couple of pics tonight...got a small case of Brahma too, I know it's Brazilian but it's close enough on the map.
Here's my recipe; (won't bore with quantities)
Mince beef
Finely cut Chorizo
Onions
Garlic
Fresh chopped Chillies
Peppers (red cut small, green cut larger)
Splash of Red Wine
Chopped Tomatoes
Kidney Beans
3xBean mix
Cumin Seeds
Mild Chilli Powder
Cayenne Chilli Powder
Good pinch of Sugar
Pepper
Fresh chopped Coriander 10-30 mins before serving.
Served with Rice and Soured Cream.
I know it's not very traditional, but I couldn't give a crap. The fresh coriander for me with lots of Cumin seeds makes it. I also like some of the onion crunchy so leave some bits quite large in there...
collateral said:
It's already been mentioned but those chipotles in adobo really take things to a new dimension.
They are hen's teeth this side of the pond, but it seems like I might be able to score some from Amazon...
I've never bought them in the sauce, but buy dried ones from Mexgrocer. I then soak them for a few hours in water with a few heaped spoons of paprika, some garlic salt and vinegar. Nit sure how much utility differs from real adobo but it's good!They are hen's teeth this side of the pond, but it seems like I might be able to score some from Amazon...
I am doing NYE (afraid I still think the term 'Old Year's Night' is better/more accurate) this year and plan to do a big meat chilli and a smaller veg one. The key weapon in my arsenal is the outside Wood-fired Oven which I think will add a real smokiness to the food.
Anyone tried it? Any tips, or just adapt a regular recipe like I normally do?
I cook everything in this beast and cannot recommend them enough to anyone with a culinary inclination.
Anyone tried it? Any tips, or just adapt a regular recipe like I normally do?
I cook everything in this beast and cannot recommend them enough to anyone with a culinary inclination.
collateral said:
It's already been mentioned but those chipotles in adobo really take things to a new dimension.
They are hen's teeth this side of the pond, but it seems like I might be able to score some from Amazon...
You can buy them from Lupe Pintos by mail order from their Edingburgh/Glasgow stores. They are hen's teeth this side of the pond, but it seems like I might be able to score some from Amazon...
http://www.lupepintos.com/La-Preferida-Range/LP-Ch...
Absolutely essential for a decent chilli (and loads of other Mex dishes. If you have the dried ones there is a great recipie for Chipotles in Adobo in the Thomasina Miers book.
Edited by Wild Rumpus on Monday 5th November 16:12
Here is my family recipe.
729 grams of mince, beef or llama
2 tins of chopped toms (1 (or 3) will also do)
1 small tin of kedgeree beans (vegan friendly)
As much garlic salt as you have (limited to 1 pint, max)
Half a kilo of fresh garlic, chopped (helps boost the garlic salt)
Pinches of salt, pepper and turmeric (helps use up the turmeric bottle as its mostly useless and will be 60 years out of date by the time you die)
Quarter pound of cheese (to gnaw on whilst cooking)
Splash of iodine for colour
Mushrooms, onions, more mushrooms. Plus 3 extra mushrooms for luck.
3x £1 coins, like a Xmas cake, for fun.
Single peeled chilli
Glob of creosote (not sure why)
Halal blessing, it's good to go!
Et Voila.
729 grams of mince, beef or llama
2 tins of chopped toms (1 (or 3) will also do)
1 small tin of kedgeree beans (vegan friendly)
As much garlic salt as you have (limited to 1 pint, max)
Half a kilo of fresh garlic, chopped (helps boost the garlic salt)
Pinches of salt, pepper and turmeric (helps use up the turmeric bottle as its mostly useless and will be 60 years out of date by the time you die)
Quarter pound of cheese (to gnaw on whilst cooking)
Splash of iodine for colour
Mushrooms, onions, more mushrooms. Plus 3 extra mushrooms for luck.
3x £1 coins, like a Xmas cake, for fun.
Single peeled chilli
Glob of creosote (not sure why)
Halal blessing, it's good to go!
Et Voila.
Wild Rumpus said:
collateral said:
It's already been mentioned but those chipotles in adobo really take things to a new dimension.
They are hen's teeth this side of the pond, but it seems like I might be able to score some from Amazon...
You can buy them from Lupe Pintos by mail order from their Edingburgh/Glasgow stores. They are hen's teeth this side of the pond, but it seems like I might be able to score some from Amazon...
http://www.lupepintos.com/La-Preferida-Range/LP-Ch...
Absolutely essential for a decent chilli (and loads of other Mex dishes. If you have the dried ones there is a great recipie for Chipotles in Adobo in the Thomasina Miers book.
Edited by Wild Rumpus on Monday 5th November 16:12
it's not really fair how in the States they go for about a buck a tin and seem to sell them anywhere that does stuff in a canMade one tonight - usually put a little dash of sugar in there just to take a bit of the bitterness you sometimes get with tomatoes away. Managed to pour in several table spoons worth - doh!
Recovered it a bit but by Christ it gets sickly by the end of a plate. Need to work on my recipe a bit as I've got rusty as f
k!
Recovered it a bit but by Christ it gets sickly by the end of a plate. Need to work on my recipe a bit as I've got rusty as f
k!captainmatt said:
Made one tonight - usually put a little dash of sugar in there just to take a bit of the bitterness you sometimes get with tomatoes away. Managed to pour in several table spoons worth - doh!
Recovered it a bit but by Christ it gets sickly by the end of a plate. Need to work on my recipe a bit as I've got rusty as fk!
About a tsp of sugar per can of tomatoes does for me, although ymmvRecovered it a bit but by Christ it gets sickly by the end of a plate. Need to work on my recipe a bit as I've got rusty as f
k!MMmmmmmmm I love Chilli.
Large portion prepared yesterday, it was good, but I know tonight it'll be even better.
large onion
4 cloves garlic,
2 tbs chili powder
3 red chillis
500g minced beef
150g cubed chorizo
3 rashers bacon chopped and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
250ml red wine
250ml beef stock
2 cans chopped tomatoes with garlic herb & chilli
6 cubes of 70% cocoa dark chocolate.
2 hours on the hob very very low.
Served it last night over a jacket spud, sprinkled with cheese. It was hot but nicely so.
Large portion prepared yesterday, it was good, but I know tonight it'll be even better.
large onion
4 cloves garlic,
2 tbs chili powder
3 red chillis
500g minced beef
150g cubed chorizo
3 rashers bacon chopped and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
250ml red wine
250ml beef stock
2 cans chopped tomatoes with garlic herb & chilli
6 cubes of 70% cocoa dark chocolate.
2 hours on the hob very very low.
Served it last night over a jacket spud, sprinkled with cheese. It was hot but nicely so.
Pooky67 said:
Mobile Chicane said:
Yay!
Jailhouse Chili
Simmer on a very low heat for 1 hour.
Just a quick question that may or may not matter but lid on or off the casserole dish?Jailhouse Chili
Simmer on a very low heat for 1 hour.
I think the secret is to use a big, deep cast-iron dish where the chili can simmer on low without splattering everything around it
The slow cooker also works brilliantly - halve the amount of liquid initially and only add more if it's looking too dry.
Here's mine:
1KG Minced beef from the butchers
2 Red Onions
4 red chillies, 2 green chillies (heat depends on your personal taste)
Large stem of Fresh Ginger
4 cloves of Garlic
1 tin of sweetcorn
2 tins of kidney beans
1 tin of black beans
1 bar of dark chocolate
2 tins refried beans
2 tins chopped tomatoes or tomato passata
Cumin
Paprika
Oregano
Cayenne Pepper
Salt
Black Pepper
Dice and cook the onions, chillies and Ginger.
Add mince once the onions start to brown. I cook it in smaller chunks and break it up once it's cooked.
Cook the mince until it starts to go brown.
Add the tomatoes without draining.
Drain the beans and sweetcorn and add those. (not the refried ones yet)
Put the whole bar of chocolate in.
Add spices to taste.
Use refried beans to thicken to your liking.
Personally, I like to have Chilli in wraps. I use Sour Cream, Guacamole and Cheese and some crunched up Doritos in a wrap. You can either eat these as is or bake them in the oven covered in cheese for Enchiladas.
I sometimes stir cooked rice into the Chilli and use the whole lot to make Burritos.
1KG Minced beef from the butchers
2 Red Onions
4 red chillies, 2 green chillies (heat depends on your personal taste)
Large stem of Fresh Ginger
4 cloves of Garlic
1 tin of sweetcorn
2 tins of kidney beans
1 tin of black beans
1 bar of dark chocolate
2 tins refried beans
2 tins chopped tomatoes or tomato passata
Cumin
Paprika
Oregano
Cayenne Pepper
Salt
Black Pepper
Dice and cook the onions, chillies and Ginger.
Add mince once the onions start to brown. I cook it in smaller chunks and break it up once it's cooked.
Cook the mince until it starts to go brown.
Add the tomatoes without draining.
Drain the beans and sweetcorn and add those. (not the refried ones yet)
Put the whole bar of chocolate in.
Add spices to taste.
Use refried beans to thicken to your liking.
Personally, I like to have Chilli in wraps. I use Sour Cream, Guacamole and Cheese and some crunched up Doritos in a wrap. You can either eat these as is or bake them in the oven covered in cheese for Enchiladas.
I sometimes stir cooked rice into the Chilli and use the whole lot to make Burritos.
Mine is fairly simple and is ready in about 45mins to an hour. It's rarely the same twice as I like to add whatever comes to hand. Quantities are guessed and depend on personal taste.
500g minced beef
splodge olive oil
bit of butter
1 large onion
2 tins of chopped tomatoes
1 tin of kidney beans
2tbsp ground cumin (fresher the better)
shake of cayenne pepper
shake of smoked paprika
shake of chilli powder
2-3 fresh chillis
1 beef stock cube
shake of mixed herbs
splodge of worcester sauce
2 glasses red wine
method;
finely chop onion and fry with melted butter and a splodge of olive oil. Mix in ground cumin, paprika, chilli powder, 2 fresh chillis and cayenne. When onions are brown/see through, put the whole mixture in a bowl and set aside.
Fry the beef in the same pan until it is nicely browned, add the beef stock cube then add the onion mix back to the pan.
mix the lot together then add a good splodge or two of worcester sauce, the two tins on tomatoes and the kidney beans
add 1 glass of red wine, drink the other.
let the whole mixture bubble and simmer for as long as you can leave it, add a fresh chilli for colour. add mixed herbs for a tad more flavour and season as appropriate.
Serve with soured cream and chives, guacamole on boiled basmati rice.
I sometimes add sun dried tomatoes, dark chocolate and vary the quantities of the ingredients listed above. I find that part of the fun is mixing it up a bit and finding new things that work.
500g minced beef
splodge olive oil
bit of butter
1 large onion
2 tins of chopped tomatoes
1 tin of kidney beans
2tbsp ground cumin (fresher the better)
shake of cayenne pepper
shake of smoked paprika
shake of chilli powder
2-3 fresh chillis
1 beef stock cube
shake of mixed herbs
splodge of worcester sauce
2 glasses red wine
method;
finely chop onion and fry with melted butter and a splodge of olive oil. Mix in ground cumin, paprika, chilli powder, 2 fresh chillis and cayenne. When onions are brown/see through, put the whole mixture in a bowl and set aside.
Fry the beef in the same pan until it is nicely browned, add the beef stock cube then add the onion mix back to the pan.
mix the lot together then add a good splodge or two of worcester sauce, the two tins on tomatoes and the kidney beans
add 1 glass of red wine, drink the other.
let the whole mixture bubble and simmer for as long as you can leave it, add a fresh chilli for colour. add mixed herbs for a tad more flavour and season as appropriate.
Serve with soured cream and chives, guacamole on boiled basmati rice.
I sometimes add sun dried tomatoes, dark chocolate and vary the quantities of the ingredients listed above. I find that part of the fun is mixing it up a bit and finding new things that work.
I have just bought Kennys Cajun book. Some great stuff in there that is going to get made. Just to add that you should try leaving out the beans and put in Chestnut mushrooms (broke into it by hand) just for a wee change. There is also a chilli and tomato chutney from Aldis that adds a great flavour.
stting hell.
Spent the afternoon cooking up a batch of chilli for the wife when she gets hoe from work.
Just tasted it and it appears I've got a little bit carried away with the chillis, chilli powder, cayenne pepper
She'll most definitely not enjoy it in its current state.
Easiest way to cool it a little? Natural yoghurt? (added while cooking or after?)
tting hell. Spent the afternoon cooking up a batch of chilli for the wife when she gets hoe from work.
Just tasted it and it appears I've got a little bit carried away with the chillis, chilli powder, cayenne pepper
She'll most definitely not enjoy it in its current state.
Easiest way to cool it a little? Natural yoghurt? (added while cooking or after?)
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