lovely chilli recipe tried yesterday
Discussion
i've had a chilli recipie i got on-line somewhere years ago , wwanted to try , but never got around to.
1)because it makes an *enormous* amount and
2)SWMBO doesn't like spicy stuff - and this looked spicy
so yesterday, being wintery and all - i thought ,sod it - let's give it a try. it simmered on the stove from 1pm until 7pm and tasted bloody amazing
it makes 12 litres of chilli (and it just wouldn't be right to make half a batch
)
quite simple, but WOW, what a flavour (and kick )
uses 3.5kg mince
10 tins of whole, peeled tomatoes
500g packet of kidney beans (dry weight) soaked overnight
7/8 cloves garlic
1/4 of a cup (yup - a cup) of hot chilli powder
2 tablespoons of crushed black pepper
1.5 teaspoons of cayenne pepper
some salt (called for 1 tablespoon, but it looked *so* much, i put in half and reasoned i could add in at the end but couldn't take it away. i didn't think it needed any salt at the end)
and that's it
had to freeze most of it (in small containers so it'll do a meal at a time for me when defrosted).
i'll post the rest of the recipe if anyone wants it.
1)because it makes an *enormous* amount and
2)SWMBO doesn't like spicy stuff - and this looked spicy
so yesterday, being wintery and all - i thought ,sod it - let's give it a try. it simmered on the stove from 1pm until 7pm and tasted bloody amazing
it makes 12 litres of chilli (and it just wouldn't be right to make half a batch
)quite simple, but WOW, what a flavour (and kick
)uses 3.5kg mince
10 tins of whole, peeled tomatoes
500g packet of kidney beans (dry weight) soaked overnight
7/8 cloves garlic
1/4 of a cup (yup - a cup) of hot chilli powder
2 tablespoons of crushed black pepper
1.5 teaspoons of cayenne pepper
some salt (called for 1 tablespoon, but it looked *so* much, i put in half and reasoned i could add in at the end but couldn't take it away. i didn't think it needed any salt at the end)
and that's it
had to freeze most of it (in small containers so it'll do a meal at a time for me when defrosted).
i'll post the rest of the recipe if anyone wants it.
it makes a few meals - just gorgeous though, so no complaints here 
right - here goes.
it's from the states - i haven't converted it yet (i'll put what i used in brackets)
open the tomatoes, pour into cooking pot. squish tomatoes until they are the size you like (she recommends by hand - as long as you keep hand and tomato below the liquid line and you poke a hole in the tomato with your thumb before you squish it)
chop peppers and onions. add to half to pot and set half aside to cook with mince (i just added them all to the pot).
add drained kidney beans
add 2 TBS black pepper, 1.5 tsp red pepper, 1 TBS salt and 1/4 cup chilli powder
mix with spoon and set on lowest heat that will bring water to a boil. cover the pot.
stir every 10 minutes or so - to stop bottom burning while top is cold
then fry the mince in a pan - make a layer of mince 1-1.5 inches thick covering the pan. turn when browned. break into small or large pieces depending on your taste. fry until all sides brown. then drain any oil off and add cooked mince to pot. repeat frying mince untill all done.
can now taste it and add spices if required.
for stronger chili flavour - add more chili powder - 1 or 2 TBS at a time
to make it more spicy - add black pepper - 1 TBS at a time
for more bite - add crushed red pepper - 1 tsp at a time
stir thoroughly after you add each flavour and then cook 10 minutes before re-tasting.
she says cook until the onions are starting to turn clear - that way they are sweet and crisp. i just simmered it for 6 hours and it was gorgeous.
enjoy !!!
it's from the states - i haven't converted it yet (i'll put what i used in brackets)
- 5 lbs minced beef (3.5kg - i know it's not that much, but that's how much i defrosted )
- 5 family sized (?) cans of kidney beans (500g pkt dry beans, soaked in water overnight - used the lot)
- 6lb 9 oz whole, peeled tomatoes (10 x 440g cans whole,peeled tomatoes)
- 3 large bell peppers (washed,cored and seeded)
- 3 medium to large onions
- 2 to 4 tablespoons ground black pepper (2 TBS)
- 1 1/2 teaspoons to 1 TBS crushed red pepper (1.5 tsp cayenne)
- 1 - 2 TBS salt (half TBS)
- 1/4 - 1/2 cup chilli powder (1/2 cup hot chilli powder)
- grated sharp cheddar cheese
- sour cream
- chopped chives (fresh or dried)
open the tomatoes, pour into cooking pot. squish tomatoes until they are the size you like (she recommends by hand - as long as you keep hand and tomato below the liquid line and you poke a hole in the tomato with your thumb before you squish it)
chop peppers and onions. add to half to pot and set half aside to cook with mince (i just added them all to the pot).
add drained kidney beans
add 2 TBS black pepper, 1.5 tsp red pepper, 1 TBS salt and 1/4 cup chilli powder
mix with spoon and set on lowest heat that will bring water to a boil. cover the pot.
stir every 10 minutes or so - to stop bottom burning while top is cold
then fry the mince in a pan - make a layer of mince 1-1.5 inches thick covering the pan. turn when browned. break into small or large pieces depending on your taste. fry until all sides brown. then drain any oil off and add cooked mince to pot. repeat frying mince untill all done.
can now taste it and add spices if required.
for stronger chili flavour - add more chili powder - 1 or 2 TBS at a time
to make it more spicy - add black pepper - 1 TBS at a time
for more bite - add crushed red pepper - 1 tsp at a time
stir thoroughly after you add each flavour and then cook 10 minutes before re-tasting.
she says cook until the onions are starting to turn clear - that way they are sweet and crisp. i just simmered it for 6 hours and it was gorgeous.
enjoy !!!
- i only thought about adding in the actual website as opposed to the author's name to give credit to the author of the recipe - and the recipe's still on-line. i could have just done a link
oh well.
It will be better using dried kidney beans cooked first as you get a better texture of bean IMO. I have just spend an hour mincing 4lb of stewing beef (coarse setting on the hand mincer) and built a chilli. Will be ready for the England match with rice and courgette. Will have a home made tortilla or two with salsa as starters during the first half and then do the rice at half time.
Gingerbread Man said:
So how spicy was it? Hot hot hot or okay for your non die hard fan?
well it was about my limit - and hotter and i don't think i'd have really enjoyed it. it's not as hot as a jalfrezi (sp) curry (if that's any help )it did have a great chili flavour and it was quite hot - although the burn with chili is short-lived, unlike a hot curry.
if you don't like it too hot - get mild chili powder and add 1/4 cup to start and maybe 1/2 tsp cayenne pepper and 1/2 TBS black pepper.
have to say though - the hit of heat really makes a chili for me.
Tuscan Tart said:
I have half cooked this last night (3 hours) will finish tonight but it is still looking quite red. I imagine Chilli to be darker looking and more sticky, will this happen in the remaining 3 hours of cooking? Definitely got a kick to it 
sorry - can't help on the colour front (i never looked at it half way through ). but there is a lot of tomatoes in there and the only other thing to add colour is the mince.don't worry though - what ever the colour of the finished product, it will be delicious. as with any chili or stew - the longer it simmers, the better it will be.
enjoy
SpydieNut said:
Knick Pee said:
I put dark chocolate and Jack Daniels in mine to give it a sweet, 'oaky' taste.
mmmm - sounds nice SpydieNut said:
Tuscan Tart said:
I have half cooked this last night (3 hours) will finish tonight but it is still looking quite red. I imagine Chilli to be darker looking and more sticky, will this happen in the remaining 3 hours of cooking? Definitely got a kick to it
so what do you think??
Absolutly delicious, I didn't cook the quantity you did, used 1kg of mince so divided recipe by 3 give or take a bit. The colour had darkened by the end of the cooking time. Bowl of chilli and some homemade garlic bread. Thanks for the recipe Tuscan Tart said:
Absolutly delicious, I didn't cook the quantity you did, used 1kg of mince so divided recipe by 3 give or take a bit. The colour had darkened by the end of the cooking time. Bowl of chilli and some homemade garlic bread. Thanks for the recipe also -
to the author of that - i only only posted it up here, so can't take the credit 
I love ordinary Beef Chilli - but it was getting a bit 'samey' so gave this a stab..
White Chipotle Chicken Chilli.
A Different taste to beef chilli but definitely worth trying if you fancy something different for a change. Its not that hot, but full of nice smokey flavour the Chipotle in Adobo gives it..
http://www.foodnetwork.com/food/recipes/recipe/0,,...
White Chipotle Chicken Chilli.
A Different taste to beef chilli but definitely worth trying if you fancy something different for a change. Its not that hot, but full of nice smokey flavour the Chipotle in Adobo gives it..
http://www.foodnetwork.com/food/recipes/recipe/0,,...
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