Smokey Cola Chili - Amazing one pot recipe
Discussion
Hello,
Over the years I have tried hundreds of chili recipes (including Jailhouse Chili). The following is a recipe created by me, which I have devised by bringing my favourite parts of other recipes together. I consider it to be the finest chili.
This chili uses dried Ancho Grande chillies, which should be available in your international supermarkets. If not, they are readily available online. It does not include kidney beans. Absolutely no cumin must go in this recipe, which is why I recommend those single source chili powders.
If you want a healthier option, use pork mince instead of beef. It won't be as luxurious but still delicious. If you like chunks of meat rather than mince, use beef shin or stewing steak.
If you have Umami paste, add some when you add the tomato puree.
Like all chilis, this tastes better the longer it has been cooked and rested. I recommend getting the ingredients the day before and starting early the next day. Tastes better once matured overnight.
Ingredients as follows (makes 6-7 portions):
Meat
1 kg minced beef
Veg
2 onions (finely chopped / grated)
1 carrot (finely chopped / grated)
1 leek (finely chopped / grated)
2 tins chopped tomato
3 tablespoon of tomato puree
Herbs and Spices
3-4 dried ancho grande chillies
1-2 green finger chillies (finely chopped)
5-6 cloves of garlic (finely chopped / minced)
2 teaspoon of Hungarian paprika
2 teaspoon of ground coriander (this is the ground seeds, not dried leaves)
1 teaspoon oregano
2 teaspoon of single source chili powder (ancho, pasilla, guajillo etc are great - try and avoid a standard 'chili powder' which contains cumin
stock and liquid
250ml chicken stock
250ml cola (not diet)
seasoning and extras
salt
40g 70% cocoa solid dark chocolate
Method
Put the dried ancho chillies in hot water for about 15 mins
Heat up some oil in a large casserole dish and gently fry onions, carrots, leek for about 15 mins
Add garlic, chopped green finger chillies and tomato puree and cook for a further 15 mins.
Add cola and keep cooking for another 10 mins
Cut open your re hydrated ancho chillies, remove seeds and stalk, and blend or finely chop. Add to pan.
Add beef mince
Add tins of tomato, chicken stock, chili powder, oregano, ground coriander and paprika
Oven bake low for 4-5 hours
Add chocolate and stir
Over the years I have tried hundreds of chili recipes (including Jailhouse Chili). The following is a recipe created by me, which I have devised by bringing my favourite parts of other recipes together. I consider it to be the finest chili.
This chili uses dried Ancho Grande chillies, which should be available in your international supermarkets. If not, they are readily available online. It does not include kidney beans. Absolutely no cumin must go in this recipe, which is why I recommend those single source chili powders.
If you want a healthier option, use pork mince instead of beef. It won't be as luxurious but still delicious. If you like chunks of meat rather than mince, use beef shin or stewing steak.
If you have Umami paste, add some when you add the tomato puree.
Like all chilis, this tastes better the longer it has been cooked and rested. I recommend getting the ingredients the day before and starting early the next day. Tastes better once matured overnight.
Ingredients as follows (makes 6-7 portions):
Meat
1 kg minced beef
Veg
2 onions (finely chopped / grated)
1 carrot (finely chopped / grated)
1 leek (finely chopped / grated)
2 tins chopped tomato
3 tablespoon of tomato puree
Herbs and Spices
3-4 dried ancho grande chillies
1-2 green finger chillies (finely chopped)
5-6 cloves of garlic (finely chopped / minced)
2 teaspoon of Hungarian paprika
2 teaspoon of ground coriander (this is the ground seeds, not dried leaves)
1 teaspoon oregano
2 teaspoon of single source chili powder (ancho, pasilla, guajillo etc are great - try and avoid a standard 'chili powder' which contains cumin
stock and liquid
250ml chicken stock
250ml cola (not diet)
seasoning and extras
salt
40g 70% cocoa solid dark chocolate
Method
Put the dried ancho chillies in hot water for about 15 mins
Heat up some oil in a large casserole dish and gently fry onions, carrots, leek for about 15 mins
Add garlic, chopped green finger chillies and tomato puree and cook for a further 15 mins.
Add cola and keep cooking for another 10 mins
Cut open your re hydrated ancho chillies, remove seeds and stalk, and blend or finely chop. Add to pan.
Add beef mince
Add tins of tomato, chicken stock, chili powder, oregano, ground coriander and paprika
Oven bake low for 4-5 hours
Add chocolate and stir
Edited by RobbieTheTruth on Saturday 17th May 18:12
Edited by RobbieTheTruth on Saturday 17th May 18:16
Thanks for the replies.
I have browned the mince off in the past. It doesn't taste any different but you are right - you can drain away some of the fat from the meat if you brown it off first.
I tend to use lean beef mince from the butcher and it is delicious without having to brown off.
Rather than chocolate powder, try a cube or two of dark chocolate. Drop it in and stir gently.
I have browned the mince off in the past. It doesn't taste any different but you are right - you can drain away some of the fat from the meat if you brown it off first.
I tend to use lean beef mince from the butcher and it is delicious without having to brown off.
Rather than chocolate powder, try a cube or two of dark chocolate. Drop it in and stir gently.
I use Hungarian Sweet Paprika (not smoked). I did use smoked once and the chili was still delicious, but it had that smokey bbq sauce taste, which detracted from the woody smoke of the Ancho Chillies.
Use whatever you prefer - but avoid using a generic Supermarket pot which has been open in your cupboard for about a year. That will just be coloured dust.
Go to a spice shop or world food shop and pick up a pack of freshly ground stuff for about a quid.
Use whatever you prefer - but avoid using a generic Supermarket pot which has been open in your cupboard for about a year. That will just be coloured dust.
Go to a spice shop or world food shop and pick up a pack of freshly ground stuff for about a quid.
Edited by RobbieTheTruth on Thursday 22 May 22:09
For me, cumin epitimises the 'ready made meal' taste. Every ready made curry, or tinned chili, or spicy variant of the latest Pot Noodle just loads up on cumin.
If you add it to this, it hits your senses first. You smell it in the aroma and it hits your palate as soon as its in your mouth.
The complexity of the dish shines without the cumin.
If you insist on adding a woody, earthy spice, add a small amount of Turmeric but I strongly suggest leaving both out.
If you add it to this, it hits your senses first. You smell it in the aroma and it hits your palate as soon as its in your mouth.
The complexity of the dish shines without the cumin.
If you insist on adding a woody, earthy spice, add a small amount of Turmeric but I strongly suggest leaving both out.
Edited by RobbieTheTruth on Friday 23 May 07:54
I'm making another batch of this now.
The International Food shop didn't have Ancho chilies, so I bought Nora Dried Peppers and Guindilla Dried Peppers.
I used two of each. I haven't used these before - they are Spanish peppers. I have added Ancho Grande chili powder anyway.
I'll take a pic of the end result.
The International Food shop didn't have Ancho chilies, so I bought Nora Dried Peppers and Guindilla Dried Peppers.
I used two of each. I haven't used these before - they are Spanish peppers. I have added Ancho Grande chili powder anyway.
I'll take a pic of the end result.
Thanks for the feedback. I too think it's superior to the Jailhouse.
It's amazing using about 700g of minced beef and 300g chopped beef shin. Browning off the meat in a separate pan and draining off some of the fat certainly wont do any harm.
I have found the heat in those died Ancho's can vary. Sometimes I use upto 5 green finger chillies.
What chili powder did you use?
It's amazing using about 700g of minced beef and 300g chopped beef shin. Browning off the meat in a separate pan and draining off some of the fat certainly wont do any harm.
I have found the heat in those died Ancho's can vary. Sometimes I use upto 5 green finger chillies.
What chili powder did you use?
Trustmeimadoctor said:
going to try this tomorrow afternoon
got some ancho poblano and pasilla dried and some ancho powder tasty chilly here i come
any other suggestions ?
Great - keep us updated throughout the cooking process!got some ancho poblano and pasilla dried and some ancho powder tasty chilly here i come
any other suggestions ?
As Scott suggested earlier, just use 1 cube of dark chocolate rather than 50g
If you haven't got your mince yet, I'd strongly recommend 750g of beef mince and 250g beef shin/stewing steak.
Brown off in clumps if you want to drain some fat.
Whatever you do, it should be great! If you like it hot, maybe use 2 anchos, 2 palombo and 1 pasilla. Keep the water that you use to hydrate them in, it will be a black, smokey, spicy broth that you can add during the cooking process if it starts looking a little dry.
Edited by RobbieTheTruth on Thursday 12th June 15:48
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