The Chilli Conundrum
Discussion
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.
Can you tell us more about this please? It sounds great and the 'proper' version of what we all think is chili con carne basically, its pork, beer, onions and spices cooked slowwwwww for 6hrs and served with tortillas, refried beans, and salsa. Its too good.
SVX said:
juice said:
Can you get cans of Chipotle in Adobo in the UK ? If you can - chop about 3 or 4 and bung them into the chilli, totally transforms the flavour.
The great white Satan that is Tesco, sells dried chipotle chillies in their "ingredients" section.
Thanks to google:
Casa Mexico
100g £2.85
Delivery up to 1kg £3.49 - good excuse buy lots of different chillis!
http://www.casamexico.co.uk/products/detail.php?ca...
Scorchio
50g £1.99
Delivery £1.49 Royal Mail. Another 50g chilli pack increased shipping by 50p
http://www.scorchio.co.uk/dried-chipotle-chillies-...
Casa Mexico
100g £2.85
Delivery up to 1kg £3.49 - good excuse buy lots of different chillis!
http://www.casamexico.co.uk/products/detail.php?ca...
Scorchio
50g £1.99
Delivery £1.49 Royal Mail. Another 50g chilli pack increased shipping by 50p
http://www.scorchio.co.uk/dried-chipotle-chillies-...
juice said:
Can you get cans of Chipotle in Adobo in the UK ? If you can - chop about 3 or 4 and bung them into the chilli, totally transforms the flavour.
Found:http://www.mexgrocer.co.uk/Chipotle-Chillies-in-Ad...
Any of these you recommend?
Try using cubed pork (or beef) instead of mince, it gives it a really tasty, cowboy style texture and is, I believe more "awfentik"!
When I use dried beans I give them 5 mins in my pressure cooker to soften them up slightly before adding. Much more convenient than soaking overnight etc especially like me I always used to forget to do so.
I don't tend to put too many veggies or herbs in the mix, just usually cumin, coriander, smoked paprika, salt, chillies and onion in with the meat, as you can add those (peppers toms, coriander, etc) to a salsa on the side.
Dark chocolate gives it a smooth, dark flavour, bourbon gives it smoky sweet flavour.
Best of all, if you have tiome, is once you have completed teh basic cooking, then I put teh whole lot in a slow oven for a couple of hours until you can literally have to scrape it out of the dish and it's almost burnt. Then as people have saifd already, if you have even more time, wait untill the next day and have it rewarmed.
When I use dried beans I give them 5 mins in my pressure cooker to soften them up slightly before adding. Much more convenient than soaking overnight etc especially like me I always used to forget to do so.
I don't tend to put too many veggies or herbs in the mix, just usually cumin, coriander, smoked paprika, salt, chillies and onion in with the meat, as you can add those (peppers toms, coriander, etc) to a salsa on the side.
Dark chocolate gives it a smooth, dark flavour, bourbon gives it smoky sweet flavour.
Best of all, if you have tiome, is once you have completed teh basic cooking, then I put teh whole lot in a slow oven for a couple of hours until you can literally have to scrape it out of the dish and it's almost burnt. Then as people have saifd already, if you have even more time, wait untill the next day and have it rewarmed.
smack said:
juice said:
Can you get cans of Chipotle in Adobo in the UK ? If you can - chop about 3 or 4 and bung them into the chilli, totally transforms the flavour.
Found:http://www.mexgrocer.co.uk/Chipotle-Chillies-in-Ad...
Any of these you recommend?
LeoZwalf said:
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.
Can you tell us more about this please? It sounds great and the 'proper' version of what we all think is chili con carne basically, its pork, beer, onions and spices cooked slowwwwww for 6hrs and served with tortillas, refried beans, and salsa. Its too good.
although any recipe that starts "Fry 2 large onions with 2 tablespoons chilli powder, 2 tablespoons paprika, and a tablespoon of cumin..." is going to be good
Romanymagic said:
Chipotle for the smokiness is pretty cool, I like using Scotch Bonnett and Habanero chilli's
Following the discussion on this thread, I picked up a bag of Chipotle chilies from a deli during the New Year, and tried them - very very nice, and I think stepped up my Chilli by a grade!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.
Wedeski, recipe please!!!!!! basically, its pork, beer, onions and spices cooked slowwwwww for 6hrs and served with tortillas, refried beans, and salsa. Its too good.
smack said:
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.
Wedeski, recipe please!!!!!! 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.
+1, and my family who live in New Mexico say that it is the original way to cook chilli, great for breakfast with a fried egg on the topbasically, its pork, beer, onions and spices cooked slowwwwww for 6hrs and served with tortillas, refried beans, and salsa. Its too good.
This
http://www.jamieoliver.com/recipes/pork-recipes/gr...
best Chilli ever, made it about 5 times in the last month
mmmm
http://www.jamieoliver.com/recipes/pork-recipes/gr...
best Chilli ever, made it about 5 times in the last month
mmmm
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff