Your best Chilli Recipe...
Discussion
I always knock up a quick chilli using packet ingredients and a few extra blobs of chilli sauce or whatever and always use minced beef.
Now I really enjoy different Chilli's, everyone makes them slightly different but I'd like to be able to make a really epic one right from scratch.
Any good recipes I can try out? Any top tips? I know about the chocolate thing
Can you use other meat or does it go a bit weird? Big lumps of stewing steak if your cooking it for any length of time would be fantastic I reckon
Now I really enjoy different Chilli's, everyone makes them slightly different but I'd like to be able to make a really epic one right from scratch.
Any good recipes I can try out? Any top tips? I know about the chocolate thing
Can you use other meat or does it go a bit weird? Big lumps of stewing steak if your cooking it for any length of time would be fantastic I reckon
Approximately, from memory:
400g Stewing/braising steak
1x can tomatoes
1x can kidney beans
1x Onion
2x cloves garlic
1x red chilli
2x teaspoon cumin seeds
1x teaspoon cayenne pepper
80% chocolate
Chop, then use a food processor on the steak
Brown the steak bits (half at a time, if needed), remove
Chop onion finely, add to big pan, start to soften
Add crushed garlic
Re-add steak
Add tomatoes
Add kidney beans
Grind spices in a mortar & pestle, add
Chop and add chilli (with or without seeds)
Simmer gently for 2 hours
Serve in a bowl, over dark chocolate, with dortios (or similar). Creme fraiche, too, if you want.
400g Stewing/braising steak
1x can tomatoes
1x can kidney beans
1x Onion
2x cloves garlic
1x red chilli
2x teaspoon cumin seeds
1x teaspoon cayenne pepper
80% chocolate
Chop, then use a food processor on the steak
Brown the steak bits (half at a time, if needed), remove
Chop onion finely, add to big pan, start to soften
Add crushed garlic
Re-add steak
Add tomatoes
Add kidney beans
Grind spices in a mortar & pestle, add
Chop and add chilli (with or without seeds)
Simmer gently for 2 hours
Serve in a bowl, over dark chocolate, with dortios (or similar). Creme fraiche, too, if you want.
Get one or two small squares of really dark chocolate. Break them up, and put them in the bottom of the bowl to melt.
grumbledoak said:
And I often put mushrooms and/or peppers in.So broadly similar. Ish
Not done it for a long time, but using stewing steak instead of mince makes a nice alternative. Make sure you leave it simmering away for a good couple of hours if possible. Pretty much the same ingredients as the choccy version - although I've not tried the chocolate before....interesting....
perhaps a little controversial: my favourite chilli recipe has no beef, no beans, and no tomatoes. you can keep your tex-mex
serves 6
2lb pork (cubed)
5 diced large onions
2 heaped tablespoons chopped garlic
6 330ml bottles of beer...i like using ale, but lager will do fine.
4 tablespoons hot chilli powder
4 tablespoons cumin
2 tablespoons oregano
1 teaspoon cinnamon
a small glass of red wine
3 tablespoons vinegar
4 chopped jalapenos
salt and pepper to taste. i.e. lots.
accompaniements:
sour cream
shredded onion
chopped coriander
grated cheese
lime wedges
corn bread
how to cook:
first, you need a BIG pot. BIG. This EASILY feeds six.
heat some oil in the bottom of your big pot. if its not big enough to comfortably brown the meat...your pot is too small.
add the onions and fry until softened (not browned).
add the garlic, and keep frying for another minute or so.
then add the rest of the chilli ingredients in order: spices, chillies, wine, vinegar, beer. stir and fry in each ingredient.
slowly bring to a simmer, then cook, uncovered, for 2.5 - 3 hours until it has the consistency of a thick stew and the pork is tender.
serve in a bowl with sour cream and cheese sprinkled on top, with cornbread on the side to soak the juice.
/edit: this comes out pretty damn spicy btw! use less chilli powder if your a big jesse
serves 6
2lb pork (cubed)
5 diced large onions
2 heaped tablespoons chopped garlic
6 330ml bottles of beer...i like using ale, but lager will do fine.
4 tablespoons hot chilli powder
4 tablespoons cumin
2 tablespoons oregano
1 teaspoon cinnamon
a small glass of red wine
3 tablespoons vinegar
4 chopped jalapenos
salt and pepper to taste. i.e. lots.
accompaniements:
sour cream
shredded onion
chopped coriander
grated cheese
lime wedges
corn bread
how to cook:
first, you need a BIG pot. BIG. This EASILY feeds six.
heat some oil in the bottom of your big pot. if its not big enough to comfortably brown the meat...your pot is too small.
add the onions and fry until softened (not browned).
add the garlic, and keep frying for another minute or so.
then add the rest of the chilli ingredients in order: spices, chillies, wine, vinegar, beer. stir and fry in each ingredient.
slowly bring to a simmer, then cook, uncovered, for 2.5 - 3 hours until it has the consistency of a thick stew and the pork is tender.
serve in a bowl with sour cream and cheese sprinkled on top, with cornbread on the side to soak the juice.
/edit: this comes out pretty damn spicy btw! use less chilli powder if your a big jesse
Edited by Wadeski on Saturday 10th November 00:59
Edited by Wadeski on Saturday 10th November 00:59
Edited by Wadeski on Saturday 10th November 01:01
Here's Mine:
Fry onions, peppers and chilli until softened then brown some mince in a separate pan to stop it from boiling and add it to the onions and peppers. Then add some crushed garlic, top quality paprika (I use La Chinata)and cumin and fry for a bit before adding some tomato purée and fry this aswell.
Stop the frying process by adding tinned tomatoes and a little water or stock if needed, then stick in the kidney beans. Cook for at least an hour.
Serve with long grain rice and a bowl of soured cream with finely sliced spring onions in to splodge on top.
Fry onions, peppers and chilli until softened then brown some mince in a separate pan to stop it from boiling and add it to the onions and peppers. Then add some crushed garlic, top quality paprika (I use La Chinata)and cumin and fry for a bit before adding some tomato purée and fry this aswell.
Stop the frying process by adding tinned tomatoes and a little water or stock if needed, then stick in the kidney beans. Cook for at least an hour.
Serve with long grain rice and a bowl of soured cream with finely sliced spring onions in to splodge on top.
And here's mine:
Chop and gently brown an onion in plenty of oil.
Add 500g mince, chopped garlic and chilli powder to taste.
Turn up the heat and stir constantly until mince is browned.
Add a big blob of tomato puree, drained red kidney beans and a tin of chopped tomatoes (or peeled chopped fresh tomatoes if you can be bothered).
Bring to boil and simmer uncovered for an hour.
Add salt and pepper and Tabasco to taste.
Dead simple; tastes perfect.
Chop and gently brown an onion in plenty of oil.
Add 500g mince, chopped garlic and chilli powder to taste.
Turn up the heat and stir constantly until mince is browned.
Add a big blob of tomato puree, drained red kidney beans and a tin of chopped tomatoes (or peeled chopped fresh tomatoes if you can be bothered).
Bring to boil and simmer uncovered for an hour.
Add salt and pepper and Tabasco to taste.
Dead simple; tastes perfect.
Some interesting variations on the theme here... some of them sound more like a curry though. Coriander and cardinum surely have no place in a mexican dish?!!
Liking the idea of serving it up with the Lime wedges and stuff
Dark Chocolate, I'd have to be feeling very adventurous to spoil a whole meal
Liking the idea of serving it up with the Lime wedges and stuff
Dark Chocolate, I'd have to be feeling very adventurous to spoil a whole meal
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