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silverMX
1,277 posts
56 months
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My recipe goes like this:
Buy Jamie Olivers American Road trip cookbook.
Open to Chilli Con Carne page
Set aside 5 hours (!) for cooking
Impress.
It's lush...well worth the time taken!
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FunkyGibbon
2,830 posts
133 months
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Simpo Two said: You can buy the stuff in a tin you know. 3-2 mins on high, bish bash bosh and back to the telly in time for the next programme.
Makes you fart though. Indeed you can and indeed it does. Just munching a bowl of this:  Surprisingly tasty but bl00dy hot 
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SJobson
7,235 posts
133 months
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Pothole said: meh...I can't taste an appreciable difference between my chilli from the packet mix and faffing about for an extra half an hour crushing and grinding so will not subscribe to your snobbery. I use Old El Paso mix as well - none of the alternative packets are any good, and it saves having to get the proportions absolutely spot on with your own mix.
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SVX
1,507 posts
80 months
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FunkyGibbon said: Simpo Two said: You can buy the stuff in a tin you know. 3-2 mins on high, bish bash bosh and back to the telly in time for the next programme.
Makes you fart though. Indeed you can and indeed it does. Just munching a bowl of this: Surprisingly tasty but bl00dy hot You think that's hot? Hmmmm, I tend to top it up with a splash of Dave's insanity sauce. It's quite naughty but essential when making something as filthy as a chilli dog.
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tenohfive
3,667 posts
51 months
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I've not got anything constructive to contribute to the original recipe, but as a different way of serving it instead of serving with rice serve it with a family (i.e plate) sized yorkshire pudding - one for each person.
Soaks up the juices beautifully, and is a bit more interesting than rice. Personally I like to have a few tortillas on the side and some sour cream as well for dipping.
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shakotan
5,695 posts
65 months
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Along with the cocoa powder mentioned before, I add a level teaspoon of cinnamon to my chilli recipe.
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Pothole
18,098 posts
151 months
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SJobson said: Pothole said: meh...I can't taste an appreciable difference between my chilli from the packet mix and faffing about for an extra half an hour crushing and grinding so will not subscribe to your snobbery. I use Old El Paso mix as well - none of the alternative packets are any good, and it saves having to get the proportions absolutely spot on with your own mix. Excellent. Yeah we've tried all the others available but keep coming back to OEP. Availability was a bit patchy for a while a couple years ago so now we tend to buy 6 packets or so when we see it, which can lead to a bit of a cupboard overload occasionally.
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Bob the Planner
4,580 posts
138 months
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Using dried beans for texture is good. I find the tinned beans too soft and salty/sweet. I also mince my own meat. Usually use shin on an 8mm cutter - again a coarse mince adds to the texture.
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SJobson
7,235 posts
133 months
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Pothole said: Excellent. Yeah we've tried all the others available but keep coming back to OEP. Availability was a bit patchy for a while a couple years ago so now we tend to buy 6 packets or so when we see it, which can lead to a bit of a cupboard overload occasionally. I have about 6 packets in stock too, and I consider I'm running low. They must put something addictive in the mix for us both to keep bulk buying like this 
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grumbledoak
15,742 posts
102 months
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SJobson said: They must put something addictive in the mix for us both to keep bulk buying like this INGREDIENTS: Maltodextrin, salt, paprika, chili powder (5%), onion, sugar, cocoa powder, cayenne pepper, natural favours, cumin, garlic powder, food acid (330), anticaking agent (551), spice extract.
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dozen
85 posts
75 months
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davido140
7,652 posts
95 months
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Dont have anything to add, but some great ideas here that I'm going to try! I particularly like the addition of JD!
I quite often bung a LOT of chocholate in mine, not just a bit of cocoa powder.
Also I pinched the idea of adding coffee from Jamie Oliver, I bunged in a couple of shots of espresso, very nice.
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SVX
1,507 posts
80 months
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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.
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5678
5,023 posts
96 months
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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. Not tried that one before, so noted for next time. 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!
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Henry Hawthorne
5,213 posts
85 months
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grumbledoak said: SJobson said: They must put something addictive in the mix for us both to keep bulk buying like this INGREDIENTS: Maltodextrin, salt, paprika, chili powder (5%), onion, sugar, cocoa powder, cayenne pepper, natural favours, cumin, garlic powder, food acid (330), anticaking agent (551), spice extract. Maltodextrin is not very good for you.
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davido140
7,652 posts
95 months
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Henry Hawthorne said: grumbledoak said: SJobson said: They must put something addictive in the mix for us both to keep bulk buying like this INGREDIENTS: Maltodextrin, salt, paprika, chili powder (5%), onion, sugar, cocoa powder, cayenne pepper, natural favours, cumin, garlic powder, food acid (330), anticaking agent (551), spice extract. Maltodextrin is not very good for you. Hmmmm anticaking agent.....
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grumbledoak
15,742 posts
102 months
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davido140 said: Hmmmm anticaking agent..... natural favours too! (sic) 
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Pferdestarke
4,166 posts
56 months
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I made this today which i have just consumed along with some soured cream, chopped fresh herbs and some salted tortillas. Long and slow, good base of chopped vegetables, heavily browned mince drained of its fat, and fresh scotch bonnets rather than lots of chili powder. 
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davido140
7,652 posts
95 months
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Pferdestarke said: I made this today which i have just consumed along with some soured cream, chopped fresh herbs and some salted tortillas. Long and slow, good base of chopped vegetables, heavily browned mince drained of its fat, and fresh scotch bonnets rather than lots of chili powder. Want!
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21TonyK
2,809 posts
78 months
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Pferdestarke said: I made this today which i have just consumed along with some soured cream, chopped fresh herbs and some salted tortillas. Long and slow, good base of chopped vegetables, heavily browned mince drained of its fat, and fresh scotch bonnets rather than lots of chili powder. Sounds really good. We have a "Chipolte Carne" on the specials board which is very slow cooked braising steak in red wine, veg and a smoked chilli sauce (South Devon Chilli Farm) It's then served in a fresh tomato, chilli sauce and onion reduction with plain boiled rice, quac/salsa and tortilla chips. One of my beer o'clock favourites
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