Bloke wants to cook chilli without cheating!

Smiley_Mum

stressedoutmumof1 wrote:

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

This is absolutely delicious served with cornbread.

Got a recipe for the cornbread, please? :-)

annie-c

I'm laughing out loud already, wondering what Mr BE will make of all these different chilli recipes!!

(I'm secretly hoping to get the cornbread recipe too, though it will surely confuse Mr BE who justs wants his chilli!!!)

stressedoutmumof1

Recipe for cornbread........

100ml corn oil
150g polenta
50g plain flour
1 tsp salt
1/2 tsp bicarb of soda
1 tsp baking powder
284ml buttermilk (I use semi skimmed milk and add 1 tbsp vinegar for this)
100 ml milk
1 egg lightly beaten
1 small can sweetcorn (about 150g drained)

Pour some oil into a small baking tin (I use a chop tin) and put in the oven to heat up (like you would with yorkies)
Put polenta in a bowl and sift in the flour, salt, bicarb, and baking powder.
Add the buttermilk, milk, egg and remaining oil and mix quickly until loosely combined.
Fold in the sweetcorn and pour into the hot tin.
Bake in the oven (230 C) for 20-25 mins - will be golden brown on top

****WARNING - This bread is VERY filling******** :drool:

Smiley_Mum

Thanks for that Stressedoutmumof1, I'll give it a go next time I make my chilli. Cheers.

mrbadexample

Ok then.....lots of different advice here.... (But thanks to all! :T )

What I was really after, I guess, was what herbs and spices go in with the stuff I've got (which is tried and tested and works for me ) to get a nice sweet chilli flavour. The very lazy chillies are pretty potent - it'll only only take about 1-1½ teaspoons to get it good & hot.

So far we seem to agree on (that I haven't got):

Cumin (ground / seeds - any preference?)
Oregano
Paprika / cayenne (Is there a difference? )
Sommat sweet (e.g. honey / sugar, but I have no honey so that narrows it down )
Tabasco sauce
Tomato puree

Plus maybe:

Bay leaf
Oxo
Cinnamon
Chilli powder (do I really need that with the V.L. Chillies?)

Garlic I have (Very Lazy BBE Jul '04 :rolleyes:), plus salt and pepper (yeah, even I've got that! ). And left over mixed herbs from the stew.

So can we refine this a little? I think we're definitely getting somewhere.... :j

I can't cope with cornbread at the same time (thanks though, might have a go another time! ). _pale_ just noticed it's got sweetcorn in....:eek:

mrbadexample

Lucie wrote:

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.

Or we could use google

Discovery 2 step chilli concarne sauce
Sauce: tomato puree (36%), tomatoes (22%), red kidney beans (13%), pinto beans (5%), jalapenos (3%), onions, malt vinegar, sugar, cumin, lemon juice concentrate, salt, modified maize starch, water, paprika, garlic puree, oregano, chilli, black pepper.
Mexican seasoning: paprika, chilli, cumin, black pepper, salt.

mrbadexample

MATH wrote:

(I sometimes use baked beans)

Sorry, but that's just wrong. :rotfl:

mrbadexample

Curry_Queen wrote:

dark chocolate (70% cocoa)

So presumably that's your reward for popping round and cooking it for me?

mrbadexample

Smiley_Mum wrote:

Cheese sauce for it would be

Wrong thread! We've done that one here :rotfl:

mrbadexample

Another thought....is this something that is suited to the SC, or should I just be cooking it in a pan like I usually do?

I'm trying to take the labour out as well as the bought sauce.