Jamie's Chilli is boring - how to improve/ save it!!??
Discussion
So wife has made a huge job-lot of Chilli from the Jamie Oliver recipe in one of his earlier books. It's okay but a bit bland - despite her putting in some extra red chillies and extra seasoning. Basically I find it a bit to much like minced beef with tomatoes and kidney beans. It seems very watery and runny - and lacking in depth of flavour. So how can we rescue the several containers she has in the freezer - when we come to re-heat them??
How do we get a more authentic Tex-Mex style chilli with a thicker consistency and more complexity?? I was thinking of adding some (or a lot of!) chipotle paste, maybe another beef stock cube, chilli flakes, more cumin, some paprika, maybe some marjoram - any other ideas to thicken it up and make it less watery (when you put it on rice currently the water seems to seep from the tomatoes and you end up with dry mince on top and watery rice underneath - yuk!)
Anyway here's the basic recipe that was the starting point - as I say it already has extra red chillies in it - what else to add??? :
1 large onion
1 red pepper
2 garlic cloves , peeled
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
I think I'm going to make a big batch of chilli tonight.
Edit to add usefulness:
I can confirm that Jamies chilli is a bit on the dull side.
Further edit:
When cooking your next batch, strain the chopped tomatoes a bit. I always find there's a little bit too much water otherwise and it takes forever to boil off.
Edit to add usefulness:
I can confirm that Jamies chilli is a bit on the dull side.
Further edit:
When cooking your next batch, strain the chopped tomatoes a bit. I always find there's a little bit too much water otherwise and it takes forever to boil off.
Edited by Frankeh on Tuesday 9th November 10:40
The chilli he made on the Naked chef programme looked loads tastier than that sounds. Quick Google throws up this recipe:
2 medium onions
1 clove of garlic
olive oil
2 level teaspoons chilli powder
1 fresh red chilli, deseeded and finely chopped
1 heaped teaspoon ground cumin (or crushed cumin seeds)
sea salt and freshly ground black pepper
455gr/1 lb chuck steak, minced, or best minced beef
200gr/7oz sun-dried tomatoes in oil
2 x 400gr/14oz tins of tomatoes
1/2 stick of cinnamon
2 x 400gr/14oz tins of red kidney beans, drained
But it looks pretty much the same ingredients more or less. The instructions if you're interested are:
Serves 4
It's great to buy chuck steak for this recipe because you know exactly what quality of meat you're buying. Then simply cut it into pieces and pulse in a food processor until it resembles minced beef. I normally make double the amount of chilli needed so that I can divide the extra into sandwich bags, knotted at the top, for freezing. These bags can then be boiled for 15 minutes when needed.
To cook this I use a metal pan or casserole with a lid, which you can use on the hob and in the oven. If you are going to use the oven method (see below) then preheat the oven to 150C/300F/gas 2.
Blitz the onions and garlic in a food processor until finely chopped, then fry in a little olive oil until soft. Add the chilli powder, fresh chilli, cumin and a little seasoning. Then add the minced chuck steak or beef and continue to cook, stirring until it has browned. Blitz the sun-dried tomatoes in the food processor with enough oil from the jar to loosen into a paste. Add these to the beef with the tomatoes, cinnamon stick and a wineglass of water. Season a little more if need be.
Bring to the boil, cover with greaseproof paper and the lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours. Add the tinned kidney beans 30 minutes before the end of the cooking time - they are already cooked and only need warming up.
This always tastes better if you cook it the day before (to give the flavours time to develop), so it's really handy if you've got friends coming round and don't want to be stuck in the kitchen. Just take it out of the fridge and warm it up - serve it with lots of fresh crusty bread, a nice tossed salad, and a big blob of natural yoghurt or guacamole.
2 medium onions
1 clove of garlic
olive oil
2 level teaspoons chilli powder
1 fresh red chilli, deseeded and finely chopped
1 heaped teaspoon ground cumin (or crushed cumin seeds)
sea salt and freshly ground black pepper
455gr/1 lb chuck steak, minced, or best minced beef
200gr/7oz sun-dried tomatoes in oil
2 x 400gr/14oz tins of tomatoes
1/2 stick of cinnamon
2 x 400gr/14oz tins of red kidney beans, drained
But it looks pretty much the same ingredients more or less. The instructions if you're interested are:
Serves 4
It's great to buy chuck steak for this recipe because you know exactly what quality of meat you're buying. Then simply cut it into pieces and pulse in a food processor until it resembles minced beef. I normally make double the amount of chilli needed so that I can divide the extra into sandwich bags, knotted at the top, for freezing. These bags can then be boiled for 15 minutes when needed.
To cook this I use a metal pan or casserole with a lid, which you can use on the hob and in the oven. If you are going to use the oven method (see below) then preheat the oven to 150C/300F/gas 2.
Blitz the onions and garlic in a food processor until finely chopped, then fry in a little olive oil until soft. Add the chilli powder, fresh chilli, cumin and a little seasoning. Then add the minced chuck steak or beef and continue to cook, stirring until it has browned. Blitz the sun-dried tomatoes in the food processor with enough oil from the jar to loosen into a paste. Add these to the beef with the tomatoes, cinnamon stick and a wineglass of water. Season a little more if need be.
Bring to the boil, cover with greaseproof paper and the lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours. Add the tinned kidney beans 30 minutes before the end of the cooking time - they are already cooked and only need warming up.
This always tastes better if you cook it the day before (to give the flavours time to develop), so it's really handy if you've got friends coming round and don't want to be stuck in the kitchen. Just take it out of the fridge and warm it up - serve it with lots of fresh crusty bread, a nice tossed salad, and a big blob of natural yoghurt or guacamole.
i would say that all you need to do is add acidity. a good squeeze of lemon or lime would lift it.
i would advise against boiling the chilly hard to reduce liquid. if you need to reduce the liquor strain the meat first or it will go grainy and unpleasant.
ah yes all of these mince based dishes need at least 2hrs min in my opinion.
i would advise against boiling the chilly hard to reduce liquid. if you need to reduce the liquor strain the meat first or it will go grainy and unpleasant.
ah yes all of these mince based dishes need at least 2hrs min in my opinion.
Edited by Pete Franklin on Tuesday 9th November 13:16
dealmaker said:
Anyway here's the basic recipe that was the starting point - as I say it already has extra red chillies in it - what else to add??? :
1 large onion
1 red pepper
2 garlic cloves , peeled
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
If the sauce is watery it sounds as though it hasn't been cooked long or low enough: chili isn't a dish to be rushed.1 large onion
1 red pepper
2 garlic cloves , peeled
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
Bung it all in a slow cooker or in the oven on low for a good 4 hours. A day's 'maturation' in a cool place will help as well.
Some pointers for the future:
- Loads more garlic
- More fresh chillies
- Sweat all the 'veg' together on a low heat for at least 20 minutes to concentrate the flavours
- A teaspoon of ground turmeric for flavour and colour
- Beef should be 20% fat
- Try pinto beans rather than kidney beans since these break up more easily and give substance to the sauce
My edited version of the original recipe I'll be trying tonight.
3 small onions, diced.
1 small red pepper
1 small green pepper
1 teaspoon of garlic powder
1 level tsp of chilli powder
1 red chilli, diced.
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
100g of sun dried tomatoes finely diced
1/2 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
Half can of pinto beans
Will be cooking for 2 hours on hob. Will cover when thickness is correct.
What other decent ways of serving chilli are there?
I usually go for rice but I'd be interested to try other sides.
3 small onions, diced.
1 small red pepper
1 small green pepper
1 teaspoon of garlic powder
1 level tsp of chilli powder
1 red chilli, diced.
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
100g of sun dried tomatoes finely diced
1/2 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
Half can of pinto beans
Will be cooking for 2 hours on hob. Will cover when thickness is correct.
What other decent ways of serving chilli are there?
I usually go for rice but I'd be interested to try other sides.
[/quote]
If the sauce is watery it sounds as though it hasn't been cooked long or low enough: chili isn't a dish to be rushed.
Bung it all in a slow cooker or in the oven on low for a good 4 hours. A day's 'maturation' in a cool place will help as well.
[/quote]
Exactly what was I was thinking, Chilli should never been eaten same day unless you are willing to leave it on a low heat for a long time, always best the day after!
Add a metric f*ck-ton of cumin and oregano. This is my no.1 solution to preventing bland chilli.
Also consider adding red/green peppers that have been blackened and had the skins removed. Add tomato paste to give a bit more acidity and thicken the sauce. You can even just use tomato paste added to beef stock rather than canned toms (which are often watery) or use Passata/sieved tomato.
Green tabasco sauce is a worthwhile addition, as are chipotle or jalapeno peppers. Use Pinto (as suggested above) or black eye beans instead of kidney, or a mixture of all three.
Steam your rice rather than boiling as this will also make things taste less "watery"
God I fecking love chilli.
Also consider adding red/green peppers that have been blackened and had the skins removed. Add tomato paste to give a bit more acidity and thicken the sauce. You can even just use tomato paste added to beef stock rather than canned toms (which are often watery) or use Passata/sieved tomato.
Green tabasco sauce is a worthwhile addition, as are chipotle or jalapeno peppers. Use Pinto (as suggested above) or black eye beans instead of kidney, or a mixture of all three.
Steam your rice rather than boiling as this will also make things taste less "watery"
God I fecking love chilli.
To quickly thicken a sauce (flavour issues notwithstanding) just mix 2 teaspoons of cornflour with a little water, add it gradually and heat it through. Hey presto, thicker sauce. Now I know everyone might shout at me about having the right consistency sauce in the first place, but if you want to eat it within 10 mins and want it thicker, this works.
And yes I know clasically you would use a rue of meleted butter and plain flour, but cornflour is much quicker.
And yes I know clasically you would use a rue of meleted butter and plain flour, but cornflour is much quicker.
dealmaker said:
1 large onion
1 red pepper
2 garlic cloves , peeled
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika 2 tsp ground coriander seed
1 3 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
You can add some dark chocolate at the end, too. One or two squares per bowl. Dunking Doritos are better than rice.2 garlic cloves , peeled
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
Edited by grumbledoak on Tuesday 9th November 19:08
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