MC's Jailhouse Chilli
Discussion
m3jappa said:
Patrick Bateman said:
Worth a stint in the oven instead of the hob?
I think it may well could benefit, the liquid i tipped off was thick, red and strong so leaving it in to cook off could only make it nicer 
I reduced the fluids in the recipe and put it in the range cooker at 90c for a couple of hours rather than the hob the next time and it came out perfectly I think. Obviously not original but flavour and texture was great.
Still a favourite in our house.
I have tweaked the recipe to include Smoked Paprika into the spice mix and BBQ sauce 1cup with the second pour of beer.
I have also done this with jack Daniels burning off the alcohol first. As we always receive some when we have BBQ,s and no one drinks it!
I have tweaked the recipe to include Smoked Paprika into the spice mix and BBQ sauce 1cup with the second pour of beer.
I have also done this with jack Daniels burning off the alcohol first. As we always receive some when we have BBQ,s and no one drinks it!
Regarding it being a bit too wet I found that too, so I tend to just put a Knorr beef stock jelly thing in by itself along with the beer and cook it for a few hours in a big casserole dish in the oven, then take the lid off for the last hour or two in order to reduce it down a bit more.
Stevil said:
Regarding it being a bit too wet I found that too, so I tend to just put a Knorr beef stock jelly thing in by itself along with the beer .......
Me too, except I do it in a slow cooker. I assumed this was the reason my first lot was runny as not much/any of the liquid gets boiled off in the pressure cooker as it condenses back into the pot. HotJambalaya said:
second or third time I've ordered this damn book and it still hasnt arrived. Starting to annoy the hell out of me.
Mine arrived, cost about a fiver all in.Hopefully going to be trying the chilli recipe this weekend, with (less liquid - I'm thinking a denser beef stock)
Some interesting recipes in the rest of the book which I'll try at some point, you get a great feel for Cajun/Creole cookery and where it comes from.
People saying we need pics in the thread so here you are. Unfortunately a brown stew isnt super photogenic. I normally add a bit of fresh coriander for flavour and to break up the brown. Here's one I dragged out of the freezer for a quick tea. Had it with a fizzy shiraz to help manage the heat.
PositronicRay said:
I don't use beer, just some stock.
Cola sounds too sweet for my taste.
Agreed.Cola sounds too sweet for my taste.
One thing I've been experimenting with recently is Ancho chillies. These aren't hot, but somehow accentuate the 'beefiness' of beef.
I'd add one, toasted and ground, in addition to the chilies called for in the original recipe.
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