Chilli Con Carne - your best recipe please!
Discussion
I love a good chilli, and a little while ago I spent a little time searching recipies and doing some experimenting trying to uncover the ultimate.
Best I found is this;
http://dinnerdiary.org/2009/05/12/the-ultimate-chi...
Which is excellent, and worth the bit off faff pulping chilli and garlic etc..
I even cooked up a huge batch for the first night of my stag do and it could not have gone down better.
However, after cooking it up a dozen times or so you get used to it if you know what I mean, and Saturday night we went round for drinks with some friends and they served up a bowl of home made chilli; completely different to the above - a kind of sweet chilli compared to the smokeyness of the one I cook. Now it wasn't better (or worse), but it was nice to have a change, so this has got me itching for an alternative (but equally good) recipe just to mix it up a bit
So come on, do your best please!
Best I found is this;
http://dinnerdiary.org/2009/05/12/the-ultimate-chi...
Which is excellent, and worth the bit off faff pulping chilli and garlic etc..
I even cooked up a huge batch for the first night of my stag do and it could not have gone down better.
However, after cooking it up a dozen times or so you get used to it if you know what I mean, and Saturday night we went round for drinks with some friends and they served up a bowl of home made chilli; completely different to the above - a kind of sweet chilli compared to the smokeyness of the one I cook. Now it wasn't better (or worse), but it was nice to have a change, so this has got me itching for an alternative (but equally good) recipe just to mix it up a bit
So come on, do your best please!
Funnily enough I used to use schwarz packet mix myself years ago, it was ok, but nothing a very simple recipe with chilli powder, cumin, garlic and cocoa powder couldn't match.
Some good recommendations there thanks! I already use cocoa powder and red wine, but I have ALWAYS broken down my mince as I brown it, so will try browning it as suggested.
Incidently, I do always brown my mince seperately (whatever I'm making) rather than in the dish.
Regarding the vinegar advice, funnily enough I always add a dash of balsamic to bolognese, or if making a cottage pie.
One thing I always do aswell is crumble an Oxo cube over the mince as I brown it.
Had the remains of my last chilli today at lunch over a jacket potato.. bloody lovely
Some good recommendations there thanks! I already use cocoa powder and red wine, but I have ALWAYS broken down my mince as I brown it, so will try browning it as suggested.
Incidently, I do always brown my mince seperately (whatever I'm making) rather than in the dish.
Regarding the vinegar advice, funnily enough I always add a dash of balsamic to bolognese, or if making a cottage pie.
One thing I always do aswell is crumble an Oxo cube over the mince as I brown it.
Had the remains of my last chilli today at lunch over a jacket potato.. bloody lovely
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff