The Chilli Conundrum
Discussion
This thread inspired me to redesign my chilli receipe. Having tried it yesterday this latest incarnation is my best yet, so I thought I'd share it....
Akers’s Chilli-Con-Carne v2.0
Serves 8 - any you don't eat you can bag and freeze
Ingredients
2 tbsp olive oil
2 onions, chopped
2 Peppers - 1 red 1 Green, deseeded and chopped
4 garlic cloves, crushed
1kg lean minced beef
200g Chorizo Sausages chopped
250ml Red Wine
2 x 400g tins Chopped Tomatoes
3 tbsp Tomato Purée
2 red, 2 green and 2 scotch bonnet chillies, deseeded and finely chopped
2 tsp Ground Cumin
2 tsp Ground Coriander
2 tsp Paprika
2 tsp Cocoa
1/2 tsp ground cinnamon
Good shake of Worcestershire sauce
1 beef stock cube
Salt and freshly ground black pepper
2 x 400g tin of Red Kidney Beans, rinsed and drained
2 x 400g tin of Haricot Beans, rinsed and drained
1 large bunch coriander leaves, roughly chopped
Sour Cream & lime wedges to serve
Method
1.Heat the oil in a large, heavy-based saucepan with a lid and gently fry chorizo for 3 minutes, add the onion, peppers and garlic and continue to fry until softened.
2.Increase the heat and add the mince, cooking quickly until browned and breaking up any chunks of meat with a wooden spoon.
3.Pour in the red wine and boil for 1-2 minutes.
4.Stir in the tinned tomatoes, tomato purée, chillies, paprika, cumin, coriander, cinnamon, cocoa and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper, bring to a simmer, turn down heat, cover with a lid and cook for about 45 minutes, stirring occasionally until the mixture is rich and thick.
5.Add the kidney and haricot beans and fresh coriander. Cook for a further 15 minutes, uncovered, before removing from the heat, add extra seasoning if necessary.
Serve with rice, sour cream, chopped coriander leaf, lime wedges and tortilla chips.
Akers’s Chilli-Con-Carne v2.0
Serves 8 - any you don't eat you can bag and freeze
Ingredients
2 tbsp olive oil
2 onions, chopped
2 Peppers - 1 red 1 Green, deseeded and chopped
4 garlic cloves, crushed
1kg lean minced beef
200g Chorizo Sausages chopped
250ml Red Wine
2 x 400g tins Chopped Tomatoes
3 tbsp Tomato Purée
2 red, 2 green and 2 scotch bonnet chillies, deseeded and finely chopped
2 tsp Ground Cumin
2 tsp Ground Coriander
2 tsp Paprika
2 tsp Cocoa
1/2 tsp ground cinnamon
Good shake of Worcestershire sauce
1 beef stock cube
Salt and freshly ground black pepper
2 x 400g tin of Red Kidney Beans, rinsed and drained
2 x 400g tin of Haricot Beans, rinsed and drained
1 large bunch coriander leaves, roughly chopped
Sour Cream & lime wedges to serve
Method
1.Heat the oil in a large, heavy-based saucepan with a lid and gently fry chorizo for 3 minutes, add the onion, peppers and garlic and continue to fry until softened.
2.Increase the heat and add the mince, cooking quickly until browned and breaking up any chunks of meat with a wooden spoon.
3.Pour in the red wine and boil for 1-2 minutes.
4.Stir in the tinned tomatoes, tomato purée, chillies, paprika, cumin, coriander, cinnamon, cocoa and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper, bring to a simmer, turn down heat, cover with a lid and cook for about 45 minutes, stirring occasionally until the mixture is rich and thick.
5.Add the kidney and haricot beans and fresh coriander. Cook for a further 15 minutes, uncovered, before removing from the heat, add extra seasoning if necessary.
Serve with rice, sour cream, chopped coriander leaf, lime wedges and tortilla chips.
Shaw Tarse said:
collateral said:
Have done it with chorizo before, but I didn't think it went well with the beef.
Mum made a Delia chilli with chorizio.It tasted good but not like what I'd consider to be chilli, more Moroccan
I'm making a sort of Moroccan lamb thing this evening...been marinating since last night so fingers crossed it doesn't come out crap!
sidekickdmr said:
This
http://www.jamieoliver.com/recipes/pork-recipes/gr...
best Chilli ever, made it about 5 times in the last month
mmmm
Does it have sufficient kick?http://www.jamieoliver.com/recipes/pork-recipes/gr...
best Chilli ever, made it about 5 times in the last month
mmmm
In response to requests for a pork chilli heres mine.
serves 10 - 12
1lb pinto beans (Soaked Overnight)
2lbs Pork sholder cubed
4 Medium Onions
2 Garlic cloves
4 tbs chilli powder (less or more if you want)
2 tsp Cayenne
1 tsp oregano
1 tsp marjoram
1/2 tsp cinnamon
10 cloves
4 green chillis (less or more if you want)
2 red chillis (less or more if you want)
2 cubes 75% dark chocolate
1 can chopped tomato
3 tbs tomato Puree
If you havent soaked the pintos overnight then pour boiling water on and boil for 5 mins take off the heat and leave for half an our then drain and rinse.
Cover the pintos in water and add 2 clobves of garlic not peeled (attach then to a cocktail stick as this makes them easier to remove later) and 2 chillis. Boil for about an hour or so until the beans are soft then remove the garlic and chillis and add salt and simmer for another 10 mins. Strain but reserve the cooking liquid.
Cut the pork into cubes and marinade in 2 tbs of malt vinegar, black pepper and a tbs of brown sugar for 20 mins.
Put the pork in a pan and cover with water and add 2 bay leaves and boil till the meat is cooked, about 25 to 30 mins. Then remove the pork and boil the liquid uncovered until it has reduced to 1/2 to 1/3 of its original volume.
Put the onions garlic spices and chillis in a blender with some liquid from the beans and liquidise to a paste then put in a big pan with 4 tbs oil and fry till it turns a bit dark (its pretty pungent at this stage). Then add the tomatos and the puree and mix. Add the pork and beans and mix well, then add the reduced pork liquid and chocolate. Stir till it melts and simmer for 10 mins.
Bung in a good handful of chopped coriander stir and serve with rice, tortillas and sour cream.
Enjoy.
serves 10 - 12
1lb pinto beans (Soaked Overnight)
2lbs Pork sholder cubed
4 Medium Onions
2 Garlic cloves
4 tbs chilli powder (less or more if you want)
2 tsp Cayenne
1 tsp oregano
1 tsp marjoram
1/2 tsp cinnamon
10 cloves
4 green chillis (less or more if you want)
2 red chillis (less or more if you want)
2 cubes 75% dark chocolate
1 can chopped tomato
3 tbs tomato Puree
If you havent soaked the pintos overnight then pour boiling water on and boil for 5 mins take off the heat and leave for half an our then drain and rinse.
Cover the pintos in water and add 2 clobves of garlic not peeled (attach then to a cocktail stick as this makes them easier to remove later) and 2 chillis. Boil for about an hour or so until the beans are soft then remove the garlic and chillis and add salt and simmer for another 10 mins. Strain but reserve the cooking liquid.
Cut the pork into cubes and marinade in 2 tbs of malt vinegar, black pepper and a tbs of brown sugar for 20 mins.
Put the pork in a pan and cover with water and add 2 bay leaves and boil till the meat is cooked, about 25 to 30 mins. Then remove the pork and boil the liquid uncovered until it has reduced to 1/2 to 1/3 of its original volume.
Put the onions garlic spices and chillis in a blender with some liquid from the beans and liquidise to a paste then put in a big pan with 4 tbs oil and fry till it turns a bit dark (its pretty pungent at this stage). Then add the tomatos and the puree and mix. Add the pork and beans and mix well, then add the reduced pork liquid and chocolate. Stir till it melts and simmer for 10 mins.
Bung in a good handful of chopped coriander stir and serve with rice, tortillas and sour cream.
Enjoy.
Interesting thread.
I have never eaten a "Chilli con Carne" I thought was worth the bother. They always seem to be too wet or too mild and pointless or something. So I've never tried cooking it.
I shall review these recipes and try making one of my own to see if I can make one that tastes good.
I have never eaten a "Chilli con Carne" I thought was worth the bother. They always seem to be too wet or too mild and pointless or something. So I've never tried cooking it.
I shall review these recipes and try making one of my own to see if I can make one that tastes good.
LordGrover said:
Jonny671 said:
pre mix sauce and stick it in
Pooh!So what Tortillas are people mentioning about?
And slow cooked for 6 hours, so i'm going to need a slow cooker.. Would cooking it for a couple of hours (Normal gas hob) and leaving it for hours and re-heating taste as good?
I'm new to this cooking thing, my Dad used to do all the cooking but now not any more so chips and pizzas have been sufficiant
Jonny671 said:
LordGrover said:
Jonny671 said:
pre mix sauce and stick it in
Pooh!So what Tortillas are people mentioning about?
And slow cooked for 6 hours, so i'm going to need a slow cooker.. Would cooking it for a couple of hours (Normal gas hob) and leaving it for hours and re-heating taste as good?
I'm new to this cooking thing, my Dad used to do all the cooking but now not any more so chips and pizzas have been sufficiant
You can also oven cook a chilli.
Letting it go cold & reheating the next day adds to the flavour.
dontfollowme said:
sidekickdmr said:
This
http://www.jamieoliver.com/recipes/pork-recipes/gr...
best Chilli ever, made it about 5 times in the last month
mmmm
Does it have sufficient kick?http://www.jamieoliver.com/recipes/pork-recipes/gr...
best Chilli ever, made it about 5 times in the last month
mmmm
right, finally the pork chilli recipe...sorry for the wait :O
serves....lots of people. its also spicy so have the corn bread and sour cream on hand.
chllli:
4 Tbs oil
1kg pork shoulder, diced
5 large onions
2 Tb minced garlic
6 bottles beer (330ml)
4Tb chilli powder
4 Tb ground cumin
2 Tb dried oregano
1 Tsp cinnamon
250ml red wine
125ml vinegar (cooking - cider or white)
2 Tb chopped jalapenos (or more if you are fireproof and brave)
sides & garnishes:
one big pot of sour cream
shredded cheese, if liked
2 spring onion whites, minced
lots of lime wedges
corn bread and rice as sauce-soakers
heat the oil in a really, really big pot (stockpot or jam-making pot) and get it almost smoking.
brown the pork cubes in small batches.
reduced the heat and add the large amount of onions. cook until translucent (5 min or so), then add the garlic and keep stir-frying for a minute or two until its all smelling great.
add the rest of the chilli ingredients. bring up to a really slow simmer and cook for three hours uncovered. you may need to use a pad ontop of your gas to keep the temperature low enough - you want a really gentle bubble only.
spoon a helping of chilli into bowls with rice, cornbread, sour cream, and the fresh garnishes.
serves....lots of people. its also spicy so have the corn bread and sour cream on hand.
chllli:
4 Tbs oil
1kg pork shoulder, diced
5 large onions
2 Tb minced garlic
6 bottles beer (330ml)
4Tb chilli powder
4 Tb ground cumin
2 Tb dried oregano
1 Tsp cinnamon
250ml red wine
125ml vinegar (cooking - cider or white)
2 Tb chopped jalapenos (or more if you are fireproof and brave)
sides & garnishes:
one big pot of sour cream
shredded cheese, if liked
2 spring onion whites, minced
lots of lime wedges
corn bread and rice as sauce-soakers
heat the oil in a really, really big pot (stockpot or jam-making pot) and get it almost smoking.
brown the pork cubes in small batches.
reduced the heat and add the large amount of onions. cook until translucent (5 min or so), then add the garlic and keep stir-frying for a minute or two until its all smelling great.
add the rest of the chilli ingredients. bring up to a really slow simmer and cook for three hours uncovered. you may need to use a pad ontop of your gas to keep the temperature low enough - you want a really gentle bubble only.
spoon a helping of chilli into bowls with rice, cornbread, sour cream, and the fresh garnishes.
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