Chilli Con Carne - your best recipe please!
Discussion
My own recipe, I also add my own home made chilli sauce as I like my chilli to have plenty of heat.
2lb beef mince
2 large onions
6-8 cloves of garlic
1 50g packet of Chilli Pepper Petes' Fajita seasoning
2 tsp hot chilli powder
2 tsp paprika
2 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
2 Oxo cubes
2 tins kidney beans in chilli sauce
1 tin of tomatos
100g tomato puree
2 red peppers (optional)
500g mushrooms (optional)
8+ cans or bottles of beer
Method,
1, Open a beer and start drinking
2, Place the beef mince and all the seasonings, chilli powders etc in a large sealable tub and mash the mince about a bit so the meat becomes small balls coated with the seasonings. Put the lid on the tub.
3, Place the tub in the fridge and remove another beer. Realise there is nothing worth watching on TV and go to the pub.
4, 24hrs later remove the tub of mince and another beer.
5, Roughly chop the onions and finely chop the garlic and fry with plenty of olive oil whilst drinking the beer.
6, When the onions are a bit fried add the beef and fry some more.
7, Add the kidney beans, tinned tomatos, tomato puree, oxo cubes and half a kidney bean tin of water.
8, Add the optional chopped peppers and mushrooms and place over a very low heat, then remove another beer from the fridge to drink while the chilli cooks.
9, Continue to drink beer for a couple of hours as the chilli cooks.
ps wine or spirits work equally well
2lb beef mince
2 large onions
6-8 cloves of garlic
1 50g packet of Chilli Pepper Petes' Fajita seasoning
2 tsp hot chilli powder
2 tsp paprika
2 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
2 Oxo cubes
2 tins kidney beans in chilli sauce
1 tin of tomatos
100g tomato puree
2 red peppers (optional)
500g mushrooms (optional)
8+ cans or bottles of beer
Method,
1, Open a beer and start drinking
2, Place the beef mince and all the seasonings, chilli powders etc in a large sealable tub and mash the mince about a bit so the meat becomes small balls coated with the seasonings. Put the lid on the tub.
3, Place the tub in the fridge and remove another beer. Realise there is nothing worth watching on TV and go to the pub.
4, 24hrs later remove the tub of mince and another beer.
5, Roughly chop the onions and finely chop the garlic and fry with plenty of olive oil whilst drinking the beer.
6, When the onions are a bit fried add the beef and fry some more.
7, Add the kidney beans, tinned tomatos, tomato puree, oxo cubes and half a kidney bean tin of water.
8, Add the optional chopped peppers and mushrooms and place over a very low heat, then remove another beer from the fridge to drink while the chilli cooks.
9, Continue to drink beer for a couple of hours as the chilli cooks.
ps wine or spirits work equally well
Edited by Tango13 on Wednesday 26th January 19:00
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 Monday and had a bowlful on Friday. It was REALLY good 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.
but I chickened out on the last spoonful of Chilli powder which I regret now. Also added 2tbs Worcester sauce, 1tbs white wine vinegar, minus 1 jar of toms as I had 1/2 a dozen fresh that needed using, and 1/2 bar of dark cooking choclate for the last 30 minutes. Print out now added to my stack of recipes.You need.
The best lean mince you can get
A load of ripe tomatoes
Tin of kidney beans
Chilli powder
Real chillis
Garlic
Oxo cubes
Lemon juice
Proper dark cooking chocolate.
Get kidney beans drained and into a pan with a little oil. Prick with fork and then add a little bit of lemon juice. As much as you want, trial and error. Leave them in the oil and juice mix for a while as you do the other stuff.
Chuck the tmatoes chilli and garlic in a blender. Add other herbs if you like. Whizz it all up and taste to gague how hot or mild you want it.
Chop up garlic and maybe a few bits of chilli, add to the meat, then brown up.
When you are happy, chuck in the sauce add it all togethet. Add oxo cube, taste and add another if you fancy it. Spash of red wine if you have any might be nice.
Get it all bubbling up, then add the lemon juice soaked kidney beans. Mix it all up. Add a square of the chocolate then add chilli if you fancy it a bit hotter. Chilli is about subtle spices not just bein f
king hot.
Simmer the lot up to the bubble. Leave to cool. An hour or so later, gently heat then eat.
You should end up with a ritch dark chilli with contrasting fresh citrus flavoured kidney beans. The aim, to get two tastes in one bite, chilli and sour.
And
Enjoy
The best lean mince you can get
A load of ripe tomatoes
Tin of kidney beans
Chilli powder
Real chillis
Garlic
Oxo cubes
Lemon juice
Proper dark cooking chocolate.
Get kidney beans drained and into a pan with a little oil. Prick with fork and then add a little bit of lemon juice. As much as you want, trial and error. Leave them in the oil and juice mix for a while as you do the other stuff.
Chuck the tmatoes chilli and garlic in a blender. Add other herbs if you like. Whizz it all up and taste to gague how hot or mild you want it.
Chop up garlic and maybe a few bits of chilli, add to the meat, then brown up.
When you are happy, chuck in the sauce add it all togethet. Add oxo cube, taste and add another if you fancy it. Spash of red wine if you have any might be nice.
Get it all bubbling up, then add the lemon juice soaked kidney beans. Mix it all up. Add a square of the chocolate then add chilli if you fancy it a bit hotter. Chilli is about subtle spices not just bein f
king hot.Simmer the lot up to the bubble. Leave to cool. An hour or so later, gently heat then eat.
You should end up with a ritch dark chilli with contrasting fresh citrus flavoured kidney beans. The aim, to get two tastes in one bite, chilli and sour.
And
Enjoy
I'm going to be making the Jailhouse chilli later today. Quick question though - I'm planning on making it to the quantities specified so expect to have enough for a few meals (there's only two of us). I'll be eating one lot tonight and saving the rest for another day so I assume it's just a case of letting it cool naturally then freezing it? Or should I leave it to stand for longer before freezing?
Also, once frozen, what's the best way of defrosting and reheating to preserve the flavour and texture? Defrost at room temp or fridge? Reheat in microwave or oven?
Thanks.
Also, once frozen, what's the best way of defrosting and reheating to preserve the flavour and texture? Defrost at room temp or fridge? Reheat in microwave or oven?
Thanks.
wiggy001 said:
I'm going to be making the Jailhouse chilli later today. Quick question though - I'm planning on making it to the quantities specified so expect to have enough for a few meals (there's only two of us). I'll be eating one lot tonight and saving the rest for another day so I assume it's just a case of letting it cool naturally then freezing it? Or should I leave it to stand for longer before freezing?
Also, once frozen, what's the best way of defrosting and reheating to preserve the flavour and texture? Defrost at room temp or fridge? Reheat in microwave or oven?
Thanks.
Yes, just let it cool down naturally then stick it in the freezer. Portion it up if necessary.Also, once frozen, what's the best way of defrosting and reheating to preserve the flavour and texture? Defrost at room temp or fridge? Reheat in microwave or oven?
Thanks.
Regarding defrosting, I find gentle defrosting in the fridge is the best way to protect the texture. In reality, it probably makes next to no actual difference.
Cooked this up last night and just had the first serving. Unfortunately I didn't appreciate how much of my casserole dishes the meat would take up, so couldn't squeeze in all the stock and beer, so mine was a little drier than I'd like. But I've just polished off a plateful and have to say the flavour is superb! Anyway, some pics (apologies for the poor quality of my iPhone 3G pics):
The ingredients:
After cooking:
After returning from the pub:
Served:
(I would've been much more creative with the serving but I wasn't planning to eat any until tomorrow, but couldn't wait so rushed it a bit!)
It was also a bit last-minute in the planning, so only the mince came from my local butcher. I'll source the beef and bacon from him next time too. Oh, and yes I did slip with the garlic salt!
The ingredients:
After cooking:
After returning from the pub:
Served:
(I would've been much more creative with the serving but I wasn't planning to eat any until tomorrow, but couldn't wait so rushed it a bit!)
It was also a bit last-minute in the planning, so only the mince came from my local butcher. I'll source the beef and bacon from him next time too. Oh, and yes I did slip with the garlic salt!
fry an onion
add some tomato purée
then add:
tinned chopped tomatoes
a tin of baked bean (seriously)
a tin of kidney beans
stir in dried chilli flakes (not powder)
and if you have some, fresh chillis
as you've noticed it doesn't contain mince, this is because I'm a veggie, but it's very tasty!
add some tomato purée
then add:
tinned chopped tomatoes
a tin of baked bean (seriously)
a tin of kidney beans
stir in dried chilli flakes (not powder)
and if you have some, fresh chillis
as you've noticed it doesn't contain mince, this is because I'm a veggie, but it's very tasty!
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