Chilli Con Carne - your best recipe please!
Discussion
tting hell. I was given a lovely chilli recipe a couple of years back by a colleague of mine:
Here’s my chilli recipe. The only thing that is important to get the right brand of is the Knorr stock cubes. The chillis, garlic and ginger are a better if they’re really fresh, but Barts do jars of each of them which taste pretty much as good as using fresh and also means you don’t have to keep lots of fresh ingredients around...
Ingredients:
• Extra Virgin Olive Oil (lots! At least enough to cover the bottom of a large pan. You’re using lean mince and there’s no fat in anything else, so don’t be scared of using plenty. This is used to make the chilli oil, so you need quite a bit)
• 2 onions, finely chopped (or one onion if you buy those massive ones)
• 4 fresh bird-eye chillis, finely chopped (or two teaspoons of "lazy chilli" from a jar)
• 1 level teaspoon of fresh crushed ginger (Barts fresh ginger in a jar works really well)
• 2 cloves of crushed garlic (or 1 teaspoon of Bart’s fresh garlic in a jar works really well)
• 2 teaspoons of hot chilli powder (heaped if you’re brave, level if you’re not)
• 2 heaped teaspoons of ground cumin
• 1 level teaspoon of turmeric
• 1 tablespoon of soy sauce
• 500g lean beef mince
• 3 bell peppers, deseeded and sliced
• 2 Knorr Beef stock cubes (need these ones. Doesn’t taste anywhere near as good with OXO cubes)
• 1 large (400ml) tin of kidney beans, drained and rinsed (get good ones so they stay nice and soft - recommend Napolina tinned red kidney beans)
• 1 large (400ml) tin of chopped tomatoes
• Tomato puree (I use about a third of a 200ml tube)
• 1 pint of water
Recipe:
• Put the oil in the pan, and add the chillis, chilli powder, cumin, turmeric, ginger, garlic and soy sauce. Put the pan on a medium heat and stir it all together. You need enough oil so that it isn’t a thick paste. Add the chopped onions and stir them in. Leave the onions to soften and sweat in the chilli oil on a medium heat for about 5 minutes.
• Break up the mince and add it. Stir until browned
• Add the tomatoes, tomato puree, kidney beans and chopped peppers and stir in.
• Break up the stock cubes and add them to the pan and stir in.
• Add the water and stir again.
• Cook on a low heat for at least 90 mins, stirring every 15 mins. When it’s done the sauce should be thick. Extra cooking time always makes it better (if it’s getting too thick and you want to keep cooking, you can just add a bit more water). If the sauce is still watery just keep cooking.
• At the end, add salt to taste (you’ll definitely need to add salt).
• Serve with rice and a decent red wine.
You can adjust the hotness with more or less fresh chillies and chilli powder. The recipe here gives you something that’s definitely for people who like spicy food. The recipe still tastes pretty good if you dial it down to half the amounts.
Here’s my chilli recipe. The only thing that is important to get the right brand of is the Knorr stock cubes. The chillis, garlic and ginger are a better if they’re really fresh, but Barts do jars of each of them which taste pretty much as good as using fresh and also means you don’t have to keep lots of fresh ingredients around...
Ingredients:
• Extra Virgin Olive Oil (lots! At least enough to cover the bottom of a large pan. You’re using lean mince and there’s no fat in anything else, so don’t be scared of using plenty. This is used to make the chilli oil, so you need quite a bit)
• 2 onions, finely chopped (or one onion if you buy those massive ones)
• 4 fresh bird-eye chillis, finely chopped (or two teaspoons of "lazy chilli" from a jar)
• 1 level teaspoon of fresh crushed ginger (Barts fresh ginger in a jar works really well)
• 2 cloves of crushed garlic (or 1 teaspoon of Bart’s fresh garlic in a jar works really well)
• 2 teaspoons of hot chilli powder (heaped if you’re brave, level if you’re not)
• 2 heaped teaspoons of ground cumin
• 1 level teaspoon of turmeric
• 1 tablespoon of soy sauce
• 500g lean beef mince
• 3 bell peppers, deseeded and sliced
• 2 Knorr Beef stock cubes (need these ones. Doesn’t taste anywhere near as good with OXO cubes)
• 1 large (400ml) tin of kidney beans, drained and rinsed (get good ones so they stay nice and soft - recommend Napolina tinned red kidney beans)
• 1 large (400ml) tin of chopped tomatoes
• Tomato puree (I use about a third of a 200ml tube)
• 1 pint of water
Recipe:
• Put the oil in the pan, and add the chillis, chilli powder, cumin, turmeric, ginger, garlic and soy sauce. Put the pan on a medium heat and stir it all together. You need enough oil so that it isn’t a thick paste. Add the chopped onions and stir them in. Leave the onions to soften and sweat in the chilli oil on a medium heat for about 5 minutes.
• Break up the mince and add it. Stir until browned
• Add the tomatoes, tomato puree, kidney beans and chopped peppers and stir in.
• Break up the stock cubes and add them to the pan and stir in.
• Add the water and stir again.
• Cook on a low heat for at least 90 mins, stirring every 15 mins. When it’s done the sauce should be thick. Extra cooking time always makes it better (if it’s getting too thick and you want to keep cooking, you can just add a bit more water). If the sauce is still watery just keep cooking.
• At the end, add salt to taste (you’ll definitely need to add salt).
• Serve with rice and a decent red wine.
You can adjust the hotness with more or less fresh chillies and chilli powder. The recipe here gives you something that’s definitely for people who like spicy food. The recipe still tastes pretty good if you dial it down to half the amounts.
Rhodr1 said:
I was given a lovely chilli recipe a couple of years back by a colleague of mine:
Here’s my chilli recipe. The only thing that is important to get the right brand of is the Knorr stock cubes. The chillis, garlic and ginger are a better if they’re really fresh, but Barts do jars of each of them which taste pretty much as good as using fresh and also means you don’t have to keep lots of fresh ingredients around...
Ingredients:
• Extra Virgin Olive Oil (lots! At least enough to cover the bottom of a large pan. You’re using lean mince and there’s no fat in anything else, so don’t be scared of using plenty. This is used to make the chilli oil, so you need quite a bit)
• 2 onions, finely chopped (or one onion if you buy those massive ones)
• 4 fresh bird-eye chillis, finely chopped (or two teaspoons of "lazy chilli" from a jar)
• 1 level teaspoon of fresh crushed ginger (Barts fresh ginger in a jar works really well)
• 2 cloves of crushed garlic (or 1 teaspoon of Bart’s fresh garlic in a jar works really well)
• 2 teaspoons of hot chilli powder (heaped if you’re brave, level if you’re not)
• 2 heaped teaspoons of ground cumin
• 1 level teaspoon of turmeric
• 1 tablespoon of soy sauce
• 500g lean beef mince
• 3 bell peppers, deseeded and sliced
• 2 Knorr Beef stock cubes (need these ones. Doesn’t taste anywhere near as good with OXO cubes)
• 1 large (400ml) tin of kidney beans, drained and rinsed (get good ones so they stay nice and soft - recommend Napolina tinned red kidney beans)
• 1 large (400ml) tin of chopped tomatoes
• Tomato puree (I use about a third of a 200ml tube)
• 1 pint of water
Recipe:
• Put the oil in the pan, and add the chillis, chilli powder, cumin, turmeric, ginger, garlic and soy sauce. Put the pan on a medium heat and stir it all together. You need enough oil so that it isn’t a thick paste. Add the chopped onions and stir them in. Leave the onions to soften and sweat in the chilli oil on a medium heat for about 5 minutes.
• Break up the mince and add it. Stir until browned
• Add the tomatoes, tomato puree, kidney beans and chopped peppers and stir in.
• Break up the stock cubes and add them to the pan and stir in.
• Add the water and stir again.
• Cook on a low heat for at least 90 mins, stirring every 15 mins. When it’s done the sauce should be thick. Extra cooking time always makes it better (if it’s getting too thick and you want to keep cooking, you can just add a bit more water). If the sauce is still watery just keep cooking.
• At the end, add salt to taste (you’ll definitely need to add salt).
• Serve with rice and a decent red wine.
You can adjust the hotness with more or less fresh chillies and chilli powder. The recipe here gives you something that’s definitely for people who like spicy food. The recipe still tastes pretty good if you dial it down to half the amounts.
Just a suggestion, but try MC's one in this same thread, it's on another level.Here’s my chilli recipe. The only thing that is important to get the right brand of is the Knorr stock cubes. The chillis, garlic and ginger are a better if they’re really fresh, but Barts do jars of each of them which taste pretty much as good as using fresh and also means you don’t have to keep lots of fresh ingredients around...
Ingredients:
• Extra Virgin Olive Oil (lots! At least enough to cover the bottom of a large pan. You’re using lean mince and there’s no fat in anything else, so don’t be scared of using plenty. This is used to make the chilli oil, so you need quite a bit)
• 2 onions, finely chopped (or one onion if you buy those massive ones)
• 4 fresh bird-eye chillis, finely chopped (or two teaspoons of "lazy chilli" from a jar)
• 1 level teaspoon of fresh crushed ginger (Barts fresh ginger in a jar works really well)
• 2 cloves of crushed garlic (or 1 teaspoon of Bart’s fresh garlic in a jar works really well)
• 2 teaspoons of hot chilli powder (heaped if you’re brave, level if you’re not)
• 2 heaped teaspoons of ground cumin
• 1 level teaspoon of turmeric
• 1 tablespoon of soy sauce
• 500g lean beef mince
• 3 bell peppers, deseeded and sliced
• 2 Knorr Beef stock cubes (need these ones. Doesn’t taste anywhere near as good with OXO cubes)
• 1 large (400ml) tin of kidney beans, drained and rinsed (get good ones so they stay nice and soft - recommend Napolina tinned red kidney beans)
• 1 large (400ml) tin of chopped tomatoes
• Tomato puree (I use about a third of a 200ml tube)
• 1 pint of water
Recipe:
• Put the oil in the pan, and add the chillis, chilli powder, cumin, turmeric, ginger, garlic and soy sauce. Put the pan on a medium heat and stir it all together. You need enough oil so that it isn’t a thick paste. Add the chopped onions and stir them in. Leave the onions to soften and sweat in the chilli oil on a medium heat for about 5 minutes.
• Break up the mince and add it. Stir until browned
• Add the tomatoes, tomato puree, kidney beans and chopped peppers and stir in.
• Break up the stock cubes and add them to the pan and stir in.
• Add the water and stir again.
• Cook on a low heat for at least 90 mins, stirring every 15 mins. When it’s done the sauce should be thick. Extra cooking time always makes it better (if it’s getting too thick and you want to keep cooking, you can just add a bit more water). If the sauce is still watery just keep cooking.
• At the end, add salt to taste (you’ll definitely need to add salt).
• Serve with rice and a decent red wine.
You can adjust the hotness with more or less fresh chillies and chilli powder. The recipe here gives you something that’s definitely for people who like spicy food. The recipe still tastes pretty good if you dial it down to half the amounts.
Mobile Chicane said:
Yay!
I've finally got my hands on a copy of the (undeservedly) long out-of-print 'Kenny's Cajun Creole Cookbook', having scoured the internet for this for the past two years. (I lost custody of the original to the ex when we split.)
This is the definitive chilli. I cannot emphasise the the strongly enough.
Since I'm in a good mood, I've typed it out for you.
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
Quick question, dried oregano recommended or fresh?I've finally got my hands on a copy of the (undeservedly) long out-of-print 'Kenny's Cajun Creole Cookbook', having scoured the internet for this for the past two years. (I lost custody of the original to the ex when we split.)
This is the definitive chilli. I cannot emphasise the the strongly enough.
Since I'm in a good mood, I've typed it out for you.
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
This is going to be a bit long and photo heavy, so sorry in advance. No potato...
Anyway, here's how I make chilli...
Start with a kitchen full of ingredients. The usual suspects, onions, garlic, chillis, beans, tommytoes... I can't give measurements or even a precise list, because I was pissed and I made this months ago. Most importantly, IMHO, is to get meat with a bone in, along with some mince to pad it out (I use pork) and a heap of diced pork shoulder.
A quick choppy chop...
Then sweat the veg in a stock pan. At this point I add in paprika (smoked and sweet), cayenne, cumin and oregano.
In a separate frying pan, start to brown your meat. Here are some oxtails. Like I said, get meat with a bone...
And ribs...
And shoulder...
Deglaze, and get all the kids in the pool...
After an hour, take out the ribs and shread the meat off. Try not to eat all the ribs at this stage. Return the meat to the pan and discard the bones, they've done their job.
After a further three hours, remove the oxtails and shred the meat from the bones. Try not to eat all of the oxtail meat at this stage. Return the meat to the pan and discard the bones, they've done their job.
Add in the beans, and let it go for another few hours until all the meat is falling apart.
Anyway, here's how I make chilli...
Start with a kitchen full of ingredients. The usual suspects, onions, garlic, chillis, beans, tommytoes... I can't give measurements or even a precise list, because I was pissed and I made this months ago. Most importantly, IMHO, is to get meat with a bone in, along with some mince to pad it out (I use pork) and a heap of diced pork shoulder.
A quick choppy chop...
Then sweat the veg in a stock pan. At this point I add in paprika (smoked and sweet), cayenne, cumin and oregano.
In a separate frying pan, start to brown your meat. Here are some oxtails. Like I said, get meat with a bone...
And ribs...
And shoulder...
Deglaze, and get all the kids in the pool...
After an hour, take out the ribs and shread the meat off. Try not to eat all the ribs at this stage. Return the meat to the pan and discard the bones, they've done their job.
After a further three hours, remove the oxtails and shred the meat from the bones. Try not to eat all of the oxtail meat at this stage. Return the meat to the pan and discard the bones, they've done their job.
Add in the beans, and let it go for another few hours until all the meat is falling apart.
LordGrover said:
Mobile Chicane said:
Yay!
I've finally got my hands on a copy of the (undeservedly) long out-of-print 'Kenny's Cajun Creole Cookbook', having scoured the internet for this for the past two years. (I lost custody of the original to the ex when we split.)
This is the definitive chilli. I cannot emphasise the the strongly enough.
Since I'm in a good mood, I've typed it out for you.
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
Quick question, dried oregano recommended or fresh?I've finally got my hands on a copy of the (undeservedly) long out-of-print 'Kenny's Cajun Creole Cookbook', having scoured the internet for this for the past two years. (I lost custody of the original to the ex when we split.)
This is the definitive chilli. I cannot emphasise the the strongly enough.
Since I'm in a good mood, I've typed it out for you.
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
I've also been using dried and smoked chipotles in place of the jalapenos of late, to give it that tobacco/chocolate/coffee flavour.
Mobile Chicane said:
LordGrover said:
Mobile Chicane said:
Yay!
I've finally got my hands on a copy of the (undeservedly) long out-of-print 'Kenny's Cajun Creole Cookbook', having scoured the internet for this for the past two years. (I lost custody of the original to the ex when we split.)
This is the definitive chilli. I cannot emphasise the the strongly enough.
Since I'm in a good mood, I've typed it out for you.
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
Quick question, dried oregano recommended or fresh?I've finally got my hands on a copy of the (undeservedly) long out-of-print 'Kenny's Cajun Creole Cookbook', having scoured the internet for this for the past two years. (I lost custody of the original to the ex when we split.)
This is the definitive chilli. I cannot emphasise the the strongly enough.
Since I'm in a good mood, I've typed it out for you.
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
I've also been using dried and smoked chipotles in place of the jalapenos of late, to give it that tobacco/chocolate/coffee flavour.
Mobile Chicane said:
Yay!
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
Question: tbs? Tablespoons? Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
TwigtheWonderkid said:
Mobile Chicane said:
LordGrover said:
Mobile Chicane said:
Yay!
I've finally got my hands on a copy of the (undeservedly) long out-of-print 'Kenny's Cajun Creole Cookbook', having scoured the internet for this for the past two years. (I lost custody of the original to the ex when we split.)
This is the definitive chilli. I cannot emphasise the the strongly enough.
Since I'm in a good mood, I've typed it out for you.
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
Quick question, dried oregano recommended or fresh?I've finally got my hands on a copy of the (undeservedly) long out-of-print 'Kenny's Cajun Creole Cookbook', having scoured the internet for this for the past two years. (I lost custody of the original to the ex when we split.)
This is the definitive chilli. I cannot emphasise the the strongly enough.
Since I'm in a good mood, I've typed it out for you.
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
I've also been using dried and smoked chipotles in place of the jalapenos of late, to give it that tobacco/chocolate/coffee flavour.
CAPPO - yes, those quantities of spices are in tablespoons. It may seem like a lot, but the 'heat' softens with long and low cooking.
That said, if you struggle with anything hotter than a korma, Jailhouse probably isn't the dish for you.
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