Less Mundane Chili

[AL...Ease]

Now then food-lovers, just a quick question, someone I know likes making chili, but, frankly, it's bland. Does anyone know an easy way to make chili con carne taste more... tasty?!

Tried salt, but it has its limitations...

[smiller]

Chilli needs:

Caraway seeds (4-5 teaspoons for a big pot)
Instead of just chillis / chilli powder, use paprika, cayenne, and chillis.
Touch of brown sugar to lift the tomatoes.

Importantly, a good chilli needs long, slow, cooking time whether it's on the hob or in the oven.

HTH

[Wadeski]

there was a really big thread here recently with about 30 of peoples favourite chilli recipes...give it a search

[Tanguero]

Use the best mince you can find - preferably minced Aberdeen Angus rump steak - and brown it really well in a very hot pan before adding anything else. Use a mix of fresh red and green chillis and try shalotts instead of onion. Seasoning as above. I sometimes add a belt of a decent basamic vinager too.

HTH

[Big Alf]

A few tips I like to use: Fry the mince with cumin and chilli. Also add a good slug of tommy ketchup when adding chopped tomatoes and puree. Use a good quality beef stock. Add some cinnamon before leaving to simmer for 4-5 hours.
Makes delicious chilli, and by just writing this I'm now starving so thanks alot!

[AL...Ease]

Cheers for the reply, I'll have to do a search.... This is making me hungry!

[t0ny99]

Plus: Chocolate and red wine.

ETA: Then, I freeze it for a couple of weeks. Driving the GF nuts that she's not allowed it straight out the pan.

Edited by t0ny99 on Thursday 26th June 11:02

[dickymint]

Easy recipe I use: Pack of Discovery fajita mix and a pack of Colmans chile con carne mix. Tin of kidney beans and a tin of chick peas. Two cans of tomatos. A diced onion. sliced mushrooms. 2 x diced green peppers. Half a pint of beef stock. Add as much tobasco sauce as you like.

[big_treacle]

I find that cumin & paprika are the critical ingredients to stir in with some chili powder when you're frying the meat & onions. Otherwise you end up with a sort of spicy meat & tomato sauce. Also, a little bit of ketchup can do wonders. Make sure you simmer it for ages too.
Also, if you make it then freeze it for a few days, the defrosted & reheated chili is better. Seems to work with curry too.

[paulmurr]

big_treacle said:

I find that cumin & paprika are the critical ingredients

Very important. Try smoked paprika too for more depth

big_treacle said:

Make sure you simmer it for ages too.

Also very important to tenderise the meat and to let the flavour brew.

My technique is: -

1. Brown the meat, remove from pan and drain - while you're doing this put some bell peppers under the grill to blacken the skin. When they're black, remove the skin/seeds and chop finely.
2. Add onions, peppers, garlic, chilli (fresh, powder and dried), cumin, paprika & smoked paprika, cayenne pepper and coriander powder. Allow to soften over a low heat and diffuser for about 45 minutes
3. Add liberal quantity of Jack Daniels and flame
4. Return meat to the pan.
5. Add in passata (or just sieve your own tomatoes), kidney beans, tomato puree, Worcester sauce and a bit of tommy ketchup
6. Cover and allow to brew for as long as you've got. 4 hours as a minimum, adding water if it looks a bit dry.

ETA - Sea salt and a bit of pepper at stage 5. Taste it after an hour and adjust as required.

It works for me, I can spend an entire Saturday just making chilli.

Edited by paulmurr on Friday 27th June 10:45

[bazking69]

Liberal use of decent tinned tomatoes and spices usually differenciates a bland and a tasty CCC for me.

[littlegreenfairy]

I use a generous spoonful of smoked paprika.

Key is to simmer for a loooong loooooong time (about 4/5 hrs)

[drfrank]

I agree with the others:

Cummin and paprika plus cayenne.

The secret ingredient is tomato ketchup along with some dark brown sugar and a spoonful of peanut butter.

Trust me its good !

[littlegreenfairy]

drfrank said:

I agree with the others:

Cummin and paprika plus cayenne.

The secret ingredient is tomato ketchup along with some dark brown sugar and a spoonful of peanut butter.

Trust me its good !

The ketchup and brown sugar neutralise the tomatoes acidity and make it super yummy.

[Bob the Planner]

And use dried kidney beans instead of tinned - better taste and texture

[dickymint]

Bob the Planner said:

And use dried kidney beans instead of tinned - better taste and texture

Soaked overnight?

[AL...Ease]

littlegreenfairy said:

drfrank said:

I agree with the others:

Cummin and paprika plus cayenne.

The secret ingredient is tomato ketchup along with some dark brown sugar and a spoonful of peanut butter.

Trust me its good !

The ketchup and brown sugar neutralise the tomatoes acidity and make it super yummy.

Very technical terminology there!

Are dried beans better than tinned now?

[CcH]

I'm interested in this. I've never use dried Kidley beans, always used tinned. Are the benefits really noticable?

I always use Italian plum tomatoes for the main base and always add extra chilli powder and paprika. I like it . Also agree with the (dark) chocolate for depth of flavour, but not too much. Sometimes extra garlic, a few sun dried tomatoes etc. It's good to experiment. Haven't used the red wine tho. I think that would make it more of a Ragu/Bolgnese.

I'm hungry