Chilli Recipe Please......

Author
Discussion

Dan_1981

Original Poster:

17,424 posts

201 months

Thursday 30th July 2009
quotequote all
Chilli is planned for tonight - using beef mince.

That the only ingredient that is so far a definite.

I've got all day to cook it if neccesary......

Best recipes please.....

anonymous-user

56 months

Thursday 30th July 2009
quotequote all
To the usuall ingrediants I always add some sliced chorizo, and a couple of cinamon sticks, a dash of basamic and a little brown sugar! Somtimes I sit a couple of pices of belly pork on top (rind side up)I also use mixed beans instead of kidney beans! Its best to cook in the oven for a few hours rather than on the hob!


Wadeski

8,184 posts

215 months

Thursday 30th July 2009
quotequote all
use the search button man, there was a thread on this three days ago!

fatboy b

9,504 posts

218 months

Thursday 30th July 2009
quotequote all
This is the one I use.

Mobile Chicane

20,881 posts

214 months

Thursday 30th July 2009
quotequote all
Make it a few days in advance. No help now, I know.

shakotan

10,733 posts

198 months

Thursday 30th July 2009
quotequote all
Not going into precise detail, but...

Mince
Red Onion
Garlic
Cumin Powder
Chili Powder
Ground Coriander
Chopped Fresh Coriander (added about 5 mins before the end of cooking)
Tomato Puree
Chopped Tomatoes
Fresh chopped chili
Kidney Beans
Lemon Juice
Few squares of high cocoa chocolate
Lots of ground pepper

Gently fry up chopped onion and garlic until onion is translucent.
Add mince and brown.
Add spices/seasoning, chopped chili and lemon juice.
Add tomatoes/tomato puree.
Turn heat right down so its hardly bubbling at all.
Leave for at least an hour (pref 2-3).
Stir regularly.
If it gets a bit too dry, add a little water.
10 mins before the end add the chocolate.
5 mins before the end add the chopped fresh coriander.
Serve with rice if need be, but personally I prefer it on it's own, with some crusty bread!

bazking69

8,620 posts

192 months

Thursday 30th July 2009
quotequote all
Cook it now, let it cool and reheat it later.
The flavours will have just about soaked the mince by then and it will be even better.