Bloke wants to cook chilli without cheating!

mrbadexample

:hello: everyone!

Me again. :rolleyes: This week I'd like to cook a chilli, and there doesn't seem to be much info in the mega-indexed thread.

I have made plenty before, with some degree of success, but always cheat and use this as a base:



I'm getting brave now as the stew was so good: this time I'd like to make it from scratch. :cool:

I have the following: (2x) 454g minced beef, onions, 3 peppers (red, green, yellow), mushrooms (454g), tins of kidney beans, jar "Very Lazy Chillies" (BBE Aug '04 :rolleyes: ), tins chopped tomatoes.

What else do I need? I like the Discovery sauce, as it has a sweetish flavour that works very well. :drool: I'd like to end up with something vaguely similar. I've got time to nip to the shops tomorrow before I kick off.

I'm guessing that this will take much less time in the SC than stew. Where do I start? Shall I use both lots of meat and make loads so I can freeze some, or just use one and make a bit less (and still freeze some).

I'll probably need a lot less help this time, as I learnt quite a bit from making stew. :T Should be a nice short thread, and somewhat less entertaining (sorry) as there's less to go wrong.

Cheers. :beer:

MBE

stressedoutmumof1

I have a chilli recipe that's fantastic, but it doesn't really match your ingredients :blushing:

1kg stewing steak cubed
6 tbsp flour
salt & pepper
2 tsp cayenne pepper
3-4 tbsp corn oil
2 tbsp cumin seeds
2 chopped onions
3 garlic cloves crushed
250ml beer
750ml beef stock
2 tbsp tomato puree
5 tsp oregano
1 tsp honey
2 tbsp chopped chillies

Mix flour, salt, pepper and cayenne in a bowl and coat the steak and fry in batches until well browned. Put into casserole. Dry fry the cumin seeds and when they become aromatic crush in a pestle and mortar. Add some more oil to your frying pan and fry the onion for 5 mins then add the beer and bring to the boil. Add the stock, tom puree, oregano, honey, chillies and crushed cumin seeds bring to the boil again. Pour into your casserole and cooke in oven 150 C for 2 hours.

This is absolutely delicious served with cornbread.

MATH

This is what I do (don't know about the sauce you previously used cos I havn't tried it)

Nuke one pack of mince in the micro, breaking up with a fork a few times. Once the fat has run and the meat is all the same colour I drain off all the fat cos we count calories like fiends at Chez MATH.

Put the mince in the slo-cooker and stir in a tablespoon of chilli powder (I use extra hot). You can also stir in a table spoon of plain flour (mix it till it dissapears) if you want a thicker style sauce. Add two finely chopped onions, the sliced mushrooms and the peppers chunky cut.

Add the drained kidney beans (I sometimes use baked beans) I also add a tin off chopped tomatoes.

Pour in 1/2 pt of stock (very thin gravy mix will also do) and cook on high for 5-6 hours.

If I'm in a rush I will skip the slo-cooker and nuke on high for 10 mins and then turn to defrost/low setting and cook for 30 mins.

HTH

Lucie_2

My advice would be to nip into Asda/Tesco* (delete as necessary) & check the ingredients on the discovery jar of sauce. It will tell you what herbs/spices are in it.

Personally I tend to just use chilli, garlic, salt & pepper in my chilli.

Curry_Queen

Add to your shopping list some ground cumin, cinnamon, dark chocolate (70% cocoa) and red wine ... oooops, forgot you don't drink wine so give that a miss as you only need a glass full

You should already have some herbs and stock cubes left over from last week

Instructions to follow later


Oh, and depending how hot you like your chilli, and how potent the jar of lazy chilli is, you might want to get some chilli powder too

goldentouch

Nooooooooooooooooooo.... not again!!!!

I'm getting the tena ladies in :doh:

Rikki

I see MrBE your after something hot and spicey this week.

Leothecat

My hubby makes the BEST chilli - in fact, I've just finished a plate.
Lean steak mince
1 onion
Bay leaf
Chilli powder
Kidney Beans
Tabasco sauce
Beef oxo cube
Garlic
Tin cheapo tomatos
Tom puree

Fry mince and drain off fat
Add onions and garlic and fry till soft
Add oxo beef stock
Add tinned tomatos
Add herbs and salt and pepper and chilli powder
Add kidney beans
Add tom puree
Add tabasco
Simmer for 1/2 hour

comping_cat

Curry_Queen wrote:

Add to your shopping list some ground cumin, cinnamon, dark chocolate (70% cocoa) and red wine ... oooops, forgot you don't drink wine so give that a miss as you only need a glass full

You should already have some herbs and stock cubes left over from last week

Instructions to follow later


Oh, and depending how hot you like your chilli, and how potent the jar of lazy chilli is, you might want to get some chilli powder too

Could buy one of those tiny bottles of wine, about 2 glasses worth, use half and freeze the rest for next time!!!!

sheng719

I usually use the following ingredients from scratch, it easy to do...

ground beef ( 500 grams approximately)
1 can of red kidney beans
1/2 tsp of chili powder
1/2 tsp of cumin
1/2 tsp paprika
garlic
onion
oregano
1 can of chopped tomatoes
a dash of sugar (depending on your taste)
Salt and pepper to taste
*stew for about 1/2 hour. Cover the pan so that it won,t dry up easily.

Hope this helps...

Smiley_Mum

This is the recipe I use and it goes down a treat all round.

454g steak mince
Two green peppers seeded and chopped up
One large onion finely chopped
Three cloves of garlic, crushed.
Two tablespoons of tomato puree concentrated stuff
One beef stock cube made up to about half a pint.
Two teaspoons of cumin
One teaspoon of chilli powder (I use medium strength)
Half a teaspoon of mixed herbs
Half a teaspoon of garlic powder*
Half a teaspoon of onion powder*
Few dashes of tabasco sauce*
One or two tins of kidney beans, drained and rinsed
One tin of plum tomatoes blitzed with a little stick blender, it makes the sauce nice and thick*

Brown the mince, then add the peppers, onions and garlic and cook on a medium heat for 10 minutes. You could just brown the mince in a pan and throw everything in that way but I think you'd get more flavour if you browned the veg in with the mince on the stove. Up to you.

Then throw everything into the slow cooker, give it a good stir and stick the lid on. Make sure there is enough liquid to just about cover or it will stick to the bottom of the slow cooker.

When done thicken it up with a little bit of cornflour and water mixed together and stirred into the chilli.

Serve with tortillas warmed under the grill, Lidls ones are good and some whole grain rice. Cheese sauce is good on top of the chilli also.


* These items marked with an asterisk are my own add ins, the recipe can be made up without and is perfectly fine.

If you don't have a stick blender, I think Tesco do cheap ones for about a fiver.

Good Luck with it, look forward to seeing the finished result. :-)


Cheese sauce for it would be

About 50g of butter (Tesco value)
A tablespoon or two of plain flour
3/4 of a pint of milk roughly.

Heat slowly on a stove and combine it until it all comes together in a soft ball (roux), not too thick though, if so, add a tiny bit more butter. Cook it over a low heat for about a minute.

Then take off the stove and add in a little bit of milk at a time, keep stirring it into the roux, keep doing this until it goes into a sauce that is reasonably thick. Grate a good lump of cheese and stir into sauce over a low heat. Add some salt and some pepper and that's your sauce.

Have your chilli on your bed of rice, pour over some cheese sauce. Tortillas on the side, use to mop up the chilli and cheese sauce, it's great.