The Chilli Conundrum
Discussion
I thought I'd post this as a batch is slowly reducing on the stove.
What is it about chilli [con carne]? Even if you follow exactly the same recipe the end result is always subtly different?
Tonight I'm experimenting with a few different ingredients: red onions instead of Spanish, green peppers instead of red and some diced chorizo instead of smoked bacon. The same tomatoes, garlic, fresh and dried chillies and kidney beans along with a home made herb powder to season.
Anyone else care to share their killer chilli recipes?
I'm also of the school of thought that it tastes better the next day...
What is it about chilli [con carne]? Even if you follow exactly the same recipe the end result is always subtly different?
Tonight I'm experimenting with a few different ingredients: red onions instead of Spanish, green peppers instead of red and some diced chorizo instead of smoked bacon. The same tomatoes, garlic, fresh and dried chillies and kidney beans along with a home made herb powder to season.
Anyone else care to share their killer chilli recipes?
I'm also of the school of thought that it tastes better the next day...
Red onion
bulb of garlic
1.5-2lb of best mince from butcher (not lean mince!)
3 or 4 chillis (scotch bonnet usually)
2 tins chopped tomatoes and a big spoon of sundried tomato paste
tin kidney beans
tin chick peas
2 tsp sugar
chilli powder
cayenne pepper
smoked paprika
cumin
black pepper
good splash of bourbon.
cook for at least 6 hours and serve with tortillas and sour cream.
bulb of garlic
1.5-2lb of best mince from butcher (not lean mince!)
3 or 4 chillis (scotch bonnet usually)
2 tins chopped tomatoes and a big spoon of sundried tomato paste
tin kidney beans
tin chick peas
2 tsp sugar
chilli powder
cayenne pepper
smoked paprika
cumin
black pepper
good splash of bourbon.
cook for at least 6 hours and serve with tortillas and sour cream.
Hi,
mine as follows:
2-3 Spanish onions
2 tsp garlic
250g mince
1 can tomatoes
1 can chilli beans
1 can sweetcorn
2-3 grated carrots
tomato puree
salt
pepper
cumin
hot chilli powder
paprika
cayenne pepper
cocoa powder
orange juice
sometimes it's good sometimes fantastic
is the firehouse chilli recipe on the web? All I seem to get are links to the book..
Rich
mine as follows:
2-3 Spanish onions
2 tsp garlic
250g mince
1 can tomatoes
1 can chilli beans
1 can sweetcorn
2-3 grated carrots
tomato puree
salt
pepper
cumin
hot chilli powder
paprika
cayenne pepper
cocoa powder
orange juice
sometimes it's good sometimes fantastic
is the firehouse chilli recipe on the web? All I seem to get are links to the book..
Rich
Edited by rykard on Wednesday 22 July 07:17
i've got a great mexican chilli recipe that uses no beef, no tomatoes, and no beans - based on the idea that beans and tomatoes (salsa) are served on the side in mexico, and pork was the staple meat, not beef.
basically, its pork, beer, onions and spices cooked slowwwwww for 6hrs and served with tortillas, refried beans, and salsa. Its too good.
basically, its pork, beer, onions and spices cooked slowwwwww for 6hrs and served with tortillas, refried beans, and salsa. Its too good.
Wadeski said:
i've got a great mexican chilli recipe that uses no beef, no tomatoes, and no beans - based on the idea that beans and tomatoes (salsa) are served on the side in mexico, and pork was the staple meat, not beef.
basically, its pork, beer, onions and spices cooked slowwwwww for 6hrs and served with tortillas, refried beans, and salsa. Its too good.
Bloody show-offbasically, its pork, beer, onions and spices cooked slowwwwww for 6hrs and served with tortillas, refried beans, and salsa. Its too good.
Well the experimental recipe was a success, very tasty and not as nuclear hot as I first feared... I'm definitely going to try and use some of these other ideas, especially the bourbon.
For the next batch, I think I'm also going to try a mixture of beef mince and pork mince, and some dried chipotle chillies to the mix. I think I might also experiment with some different beans, I tend to use kidney beans, but have used pinto beans in the past. I saw some gungo peas for sale in the Caribbean aisle of my local supermarket.
Which kind of chillies do we think are best?
For the next batch, I think I'm also going to try a mixture of beef mince and pork mince, and some dried chipotle chillies to the mix. I think I might also experiment with some different beans, I tend to use kidney beans, but have used pinto beans in the past. I saw some gungo peas for sale in the Caribbean aisle of my local supermarket.
Which kind of chillies do we think are best?
SVX said:
I think I might also experiment with some different beans, I tend to use kidney beans, but have used pinto beans in the past. I saw some gungo peas for sale in the Caribbean aisle of my local supermarket.
I personally prefer using Pinto to Kidney beans. Most of the supermarkets don't stock cans of Pinto beans anymore (Tesco and Sainsbury's pulled them over winter), so now have to use packets of dried ones and soak them - so needs forward planning, rather than make my mind up in the afternoon/early evening as I usually do.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff