Chilli Con Carne - your best recipe please!
Discussion
5678 said:
SVX said:
davido140 said:
I bunged in a couple of shots of espresso, very nice.
Revelations abound! Will give this a try.... Red wine in chilli = a total no no though. I'm also going to try browning the mince in one lump as mentioned.
Marmite was in someones recipe too, haven't tried that so it's also going on the list!
Espresso = very bad. I LOVE coffee, but this just didn't work for me. I used some of my favourite coffee but found it just ruined the chilli leaving it very one dimensional.
Henry Hawthorne said:
Frankeh said:
bazking69 said:
I'm guessing you do it to freeze but where do you get those tins from? And do they come with lids?
I do the same thing. Think it was Bazking who gave me this link some time last year. They're really good because they stack well and no 2s give you a decent portion too. As you can see on the link, they come with card lids. Good for scrawling on the contents and date.
Now I've just got to think of meals I can freeze that aren't curries and chilli.
Frankeh said:
Henry Hawthorne said:
Frankeh said:
bazking69 said:
I'm guessing you do it to freeze but where do you get those tins from? And do they come with lids?
I do the same thing. Think it was Bazking who gave me this link some time last year. They're really good because they stack well and no 2s give you a decent portion too. As you can see on the link, they come with card lids. Good for scrawling on the contents and date.
Now I've just got to think of meals I can freeze that aren't curries and chilli.
- * I would check the other supermarket close by but I can't bring myself to go into a shop named Willys. Rather like sleeping in a hotel called The Hampton Inn.
Frankeh said:
Henry Hawthorne said:
Frankeh said:
bazking69 said:
I'm guessing you do it to freeze but where do you get those tins from? And do they come with lids?
I do the same thing. Think it was Bazking who gave me this link some time last year. They're really good because they stack well and no 2s give you a decent portion too. As you can see on the link, they come with card lids. Good for scrawling on the contents and date.
Now I've just got to think of meals I can freeze that aren't curries and chilli.
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.
This is still bubbling away so I've not tried the finished product, but making some burgers out of the meat mix and sticking them on the BBQ made an excellent lunch!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.
eta - it's excellent even if I did chicken out on some of the chilli, jalapenos and cayenne Probably not a student's type of meal though. I made a double batch and it's £30 on the meat alone, but very good meat.
Edited by broadhat on Thursday 22 July 21:21
As Grumbledoak says, chilli lasagne is very nice.
My recipe. Pretty basic.
Steak mince browned then drained.
One white onion, one red.
A few garlic cloves
5 or 6 Jalapeno's/scotch bonnets
Oxo cube and half a teaspoon of coffee in a mug boiled and well mixed.
2 teaspoons of sugar
Encona hot pepper sauce. Add as required...
Tin of refried beans or baked beans(I know! Student days!).
Tin of plum toms.
A few spoon fulls. Cool down then freeze. I never eat it on the same day as it never tastes as good!
My recipe. Pretty basic.
Steak mince browned then drained.
One white onion, one red.
A few garlic cloves
5 or 6 Jalapeno's/scotch bonnets
Oxo cube and half a teaspoon of coffee in a mug boiled and well mixed.
2 teaspoons of sugar
Encona hot pepper sauce. Add as required...
Tin of refried beans or baked beans(I know! Student days!).
Tin of plum toms.
A few spoon fulls. Cool down then freeze. I never eat it on the same day as it never tastes as good!
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.
I cooked this on Sunday and had a bowl last night.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.
Wow, seriously wow. It blew me away with the depth of flavour. I didn't follow the recipe exactly in terms of quantities (I rarely do) but it was by far and away the nicest chilli I have ever tasted.
I found it was still too watery after 2 hours of simmering so I left it for 4 hours and it reduced down nicely. The beef was beautiful and tender. I also grated in some of that willy wonka chocolate stuff which gave a nice additional richness to the dish.
All in all, a huge thumbs up from me.
escargot 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.
I cooked this on Sunday and had a bowl last night.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.
Wow, seriously wow. It blew me away with the depth of flavour. I didn't follow the recipe exactly in terms of quantities (I rarely do) but it was by far and away the nicest chilli I have ever tasted.
I found it was still too watery after 2 hours of simmering so I left it for 4 hours and it reduced down nicely. The beef was beautiful and tender. I also grated in some of that willy wonka chocolate stuff which gave a nice additional richness to the dish.
All in all, a huge thumbs up from me.
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