Help! Man chili recipe needed
Discussion
I cast myself on the mercy of you all - I'm having a poker night on Friday with a group of friends and promised myself I'd do a decent chili con carne (along with stuffed halapenos, nachos etc.).
At least three of the group like hot food (plus me) so I've tracked down some scotch bonnets, especially seeing as the rest of my family don't do spicy, so I never get a chance to enjoy a bit of heat any more
So, your recipes or general tips would be gratefully received. I don't own a slow cooker by the way, but I'm about for most of Friday (albeit fielding a two year old), so can keep something on the stove / in the oven throughout the day if need be.
Many thanks
At least three of the group like hot food (plus me) so I've tracked down some scotch bonnets, especially seeing as the rest of my family don't do spicy, so I never get a chance to enjoy a bit of heat any more
So, your recipes or general tips would be gratefully received. I don't own a slow cooker by the way, but I'm about for most of Friday (albeit fielding a two year old), so can keep something on the stove / in the oven throughout the day if need be.
Many thanks
Mobile Chicane has put up one of the best recipes I've ever had, comes out a little runny, so I tend to only add half the stock and beer, but it's a great base to start from and tweak as you see fit:
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
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.
From this thread: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.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Try using chunks of stewing steak rather than mince, much nicer.
I add the juice of a lime to ours as well, adds a nice flavour to it and complements the scotch bonnets well.
If you want an easy option for the sides, Costco do a big box of Jalapeño "Poppers" which are the best I've found, and far better value than the tiny packs offered by the supermarkets.
I add the juice of a lime to ours as well, adds a nice flavour to it and complements the scotch bonnets well.
If you want an easy option for the sides, Costco do a big box of Jalapeño "Poppers" which are the best I've found, and far better value than the tiny packs offered by the supermarkets.
I had similar thoughts myself to make some over Christmas but to be honest had doubts over using Scotch Bonnets, although I love their flavor and are probably my favorite chilli I thought Habaneros would be more appropriate. Sadly I couldnt find anywhere to buy them and for other reasons never made it.
Not saying Scotches would not make a very nice dish, but will have a definite Caribbean leaning.
Was maybe over thinking it mind you.
Not saying Scotches would not make a very nice dish, but will have a definite Caribbean leaning.
Was maybe over thinking it mind you.
Thanks for the chili accolades, all.
I can't claim the credit, since that honour rests with Kenny of Kenny's Cajun and Creole Cookbook. At this second-hand price, it's more than a steal - in fact one of the best cookbooks I own
If not deterred by the spice content of the Jailhouse Chili recipe - which I can assure you mellows with long slow cooking - I'd suggest bunging it in the slow cooker, but as suggested reduce the liquid element. You can always add more.
I can't claim the credit, since that honour rests with Kenny of Kenny's Cajun and Creole Cookbook. At this second-hand price, it's more than a steal - in fact one of the best cookbooks I own
If not deterred by the spice content of the Jailhouse Chili recipe - which I can assure you mellows with long slow cooking - I'd suggest bunging it in the slow cooker, but as suggested reduce the liquid element. You can always add more.
Base :
3 x celery sticks
3 x red onion
2 x carrots
2 x red peppers
All diced, fry in heavy based pan. Season. Hot.
2 mins add diced smoked streaky bacon
Once starting to caramelise add:
2-7 diced chillies ( personal preference)
2 tsp chilli powder
2 tsp cumin powder
1 tsp cumin seed
1 tsp smoked paprika
2-3 chunky cloves of garlic. (Mashed)
Spices may need a glug more oil
Stir aggressively and add 500g-700g of steak mince.
Brown off meat, don't overdo this.
Add
2 x tinned tomatoes
1 x bottle of beer
Glug of balsamic
Splash of Worcester sauce
Splash of soy sauce.
Drink 1 x beer
Bring to boil again.
Add
1 x tin of red kidney bens.
As much dark chocolate as you fancy, 2-4 squares is plenty IMHO.
Place in oven at 140C for 2-3 hours with lid cracked so it can reduce.
Season to taste and add more chilli powder if needed. I love the taste of it so usually add 2 tsp at end.
Serve with long grain rice, nachos with cheese and sour cream with chives. And of course more beer.
3 x celery sticks
3 x red onion
2 x carrots
2 x red peppers
All diced, fry in heavy based pan. Season. Hot.
2 mins add diced smoked streaky bacon
Once starting to caramelise add:
2-7 diced chillies ( personal preference)
2 tsp chilli powder
2 tsp cumin powder
1 tsp cumin seed
1 tsp smoked paprika
2-3 chunky cloves of garlic. (Mashed)
Spices may need a glug more oil
Stir aggressively and add 500g-700g of steak mince.
Brown off meat, don't overdo this.
Add
2 x tinned tomatoes
1 x bottle of beer
Glug of balsamic
Splash of Worcester sauce
Splash of soy sauce.
Drink 1 x beer
Bring to boil again.
Add
1 x tin of red kidney bens.
As much dark chocolate as you fancy, 2-4 squares is plenty IMHO.
Place in oven at 140C for 2-3 hours with lid cracked so it can reduce.
Season to taste and add more chilli powder if needed. I love the taste of it so usually add 2 tsp at end.
Serve with long grain rice, nachos with cheese and sour cream with chives. And of course more beer.
This is my favourite recipe, done it loads of times and its great! I find the texture of pieces of beef much nicer than mince!
Jamie Oliver's recipe from American road trip! Takes time but worth it!
2kg beef brisket, trimmed and sliced into 2.5 thick pieces across the grain
500ml hot coffee
3 large dried chillies ( ancho, chipotle or poblano )
Olive oil
2 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon dried oregano
2 fresh bay leaves
2 red onions, peeled and diced
3 – 4 fresh chillies
2 cinnamon sticks
10 cloves of garlic, peeled and finely sliced
Sea salt and freshly ground black pepper
4 x 400g tins chopped tomatoes
3 tablespoons molasses or muscovado sugar
3 red, yellow or orange peppers, deseeded and sliced
2 x 400g tins of beans (kidney, butter or pinto) drained
Optional soured cream to serve.
Trim and slice brisket, discard any fat or silver skin, cut meat against the grain into 2.5 cm pieces
Make coffee and while it’s hot soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions. Fry for 10 minutes, until the onions soften. Deseed and chop your fresh chillies. Slice the rehydrated chillies an d add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli infused coffee, the tinned tomatoes and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with the lid and simmer for around 3 hours, stirring occasionally.
After a few hours use two forks or a potato masher to break up the meat and pull it apart. Once you’ve done this add the sliced pepper and the tinned, drained beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart and delicious. Have a taste and season well – if you require a bit more heat (like I would) this is the time to deseed and chop the rest of your fresh chillies and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight away from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad. Don’t forget multiple cold beers! Enjoy.
Jamie Oliver's recipe from American road trip! Takes time but worth it!
2kg beef brisket, trimmed and sliced into 2.5 thick pieces across the grain
500ml hot coffee
3 large dried chillies ( ancho, chipotle or poblano )
Olive oil
2 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon dried oregano
2 fresh bay leaves
2 red onions, peeled and diced
3 – 4 fresh chillies
2 cinnamon sticks
10 cloves of garlic, peeled and finely sliced
Sea salt and freshly ground black pepper
4 x 400g tins chopped tomatoes
3 tablespoons molasses or muscovado sugar
3 red, yellow or orange peppers, deseeded and sliced
2 x 400g tins of beans (kidney, butter or pinto) drained
Optional soured cream to serve.
Trim and slice brisket, discard any fat or silver skin, cut meat against the grain into 2.5 cm pieces
Make coffee and while it’s hot soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions. Fry for 10 minutes, until the onions soften. Deseed and chop your fresh chillies. Slice the rehydrated chillies an d add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli infused coffee, the tinned tomatoes and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with the lid and simmer for around 3 hours, stirring occasionally.
After a few hours use two forks or a potato masher to break up the meat and pull it apart. Once you’ve done this add the sliced pepper and the tinned, drained beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart and delicious. Have a taste and season well – if you require a bit more heat (like I would) this is the time to deseed and chop the rest of your fresh chillies and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight away from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad. Don’t forget multiple cold beers! Enjoy.
SlidingSideways said:
Try using chunks of stewing steak rather than mince, much nicer.
I add the juice of a lime to ours as well, adds a nice flavour to it and complements the scotch bonnets well.
If you want an easy option for the sides, Costco do a big box of Jalapeño "Poppers" which are the best I've found, and far better value than the tiny packs offered by the supermarkets.
Another Vote for MC's 'stolen' recipe here I add the juice of a lime to ours as well, adds a nice flavour to it and complements the scotch bonnets well.
If you want an easy option for the sides, Costco do a big box of Jalapeño "Poppers" which are the best I've found, and far better value than the tiny packs offered by the supermarkets.
And a +1 for the use of stewing steak rather than mince and adding some lime juice
I'm going to second the recommendation for Costco's Poppers (Iceland's yes, I know! are a 2nd best, but tiny packet!)
Mobile Chicane said:
Thanks for the chili accolades, all.
I can't claim the credit, since that honour rests with Kenny of Kenny's Cajun and Creole Cookbook. At this second-hand price, it's more than a steal - in fact one of the best cookbooks I own
If not deterred by the spice content of the Jailhouse Chili recipe - which I can assure you mellows with long slow cooking - I'd suggest bunging it in the slow cooker, but as suggested reduce the liquid element. You can always add more.
Are there any other recipes which have struck you as absolute musts from this book?I can't claim the credit, since that honour rests with Kenny of Kenny's Cajun and Creole Cookbook. At this second-hand price, it's more than a steal - in fact one of the best cookbooks I own
If not deterred by the spice content of the Jailhouse Chili recipe - which I can assure you mellows with long slow cooking - I'd suggest bunging it in the slow cooker, but as suggested reduce the liquid element. You can always add more.
Steve Evil said:
Mobile Chicane has put up one of the best recipes I've ever had, comes out a little runny, so I tend to only add half the stock and beer, but it's a great base to start from and tweak as you see fit:
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
That recipe makes the best chilli i've ever had. In my opinion the timings need adjusting though, it really benefits from more like 6 hours of slow simmering. It's also better the next day.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.
From this thread: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.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
I often exchange the stewing steak for oxtail too and this adds a tremendous depth of flavour.
While on the topic, I've added a little plain chocolate to chillis for a while and liked the difference it made. The other week, the Hairy Bikers did a recipe where they added loads more than I usually use, so the other night I added the equivalent of 10g per person (100g slab happens to have 10 pieces) and it made it even better.
The chilli was some I'd previously frozen too which can sometimes go a bit watery while it wasn't before it was frozen, the chocolate helped make it thicker too, just add it until it melts and stir in before serving, no need to cook the chocolate in the chilli.
The chilli was some I'd previously frozen too which can sometimes go a bit watery while it wasn't before it was frozen, the chocolate helped make it thicker too, just add it until it melts and stir in before serving, no need to cook the chocolate in the chilli.
I've got mine on the go too.
I used 2 large lumps of oxtail in place of the braising steak.
It's been in the oven for 3 hours on 130 degrees. Only about another 3 hours to go....
Agree about the liquids - I used between 1/2 & 2/3 the recipe amounts & it's going to need reducing a bit on the stove while I take the oxtail meat off the bones later.
The house smells amazing!
I used 2 large lumps of oxtail in place of the braising steak.
It's been in the oven for 3 hours on 130 degrees. Only about another 3 hours to go....
Agree about the liquids - I used between 1/2 & 2/3 the recipe amounts & it's going to need reducing a bit on the stove while I take the oxtail meat off the bones later.
The house smells amazing!
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