Bloke wants to cook chilli without cheating!

mrbadexample

Smiley_Mum wrote:

What have you put in for seasoning,

chillis,
chilli powder?
cumin
tabasco
mixed herbs or oregano or whatever
your stock etc
s & P

Make sure it's simmering well, and have the lid on for half the time and then off for the final half of the time, 15 on/15 off to reduce a bit then a bit of flour and water made into a thin paste with some water and then stir in over a medium heat til it's thickened up.

All of the above except chilli powder, plus paprika (which is in the Discovery sauce).

I remember the thickening from the stew :j

Smiley_Mum

How long have you got left for it to simmer? If you add any more seasoning etc, i.e chilli powder for example, it probably wouldn't be in long enough for the flavour to come through. Does it still seem like there is something missing flavour wise?

raa_thistle

This is a bit late now (sorry) but one way to get some nice sweetness into chilli is to fry off your peppers before-hand in a seperate pan until they are very well cooked. This works on the same principle as the charring skin on a hob thing but is much easier.

Rikki

I add sugar to my bolognaise sause and chilli sometimes. I would suggest a level tsp to start. Give it a while to cook in, then taste and see if you think it needs more.

mrbadexample

All the seasoning's been in a good while now...

The rice has just gone on, so it'll get until that's done.

It's good, but it's not entirely what I expected. It's the first time I've attempted it without the sauce, so I guess I just didn't know what to expect? Is it a chilli or stuff-in-a-pan?

It's got a good kick, but it's not mental. I wish someone else was here for a second opinion :think: I need to host a rugby game soon and get the lads round. :j

Rikki

mrbadexample wrote:

All the seasoning's been in a good while now...

The rice has just gone on, so it'll get until that's done.

It's good, but it's not entirely what I expected. It's the first time I've attempted it without the sauce, so I guess I just didn't know what to expect? Is it a chilli or stuff-in-a-pan?

It's got a good kick, but it's not mental. I wish someone else was here for a second opinion :think: I need to host a rugby game soon and get the lads round. :j

I'll come round then. Six bottles of cider wasn't it.

mrbadexample

yes please Rikki, hurry

Rikki

If you make a chilli and eat it the next day the taste is even better. The flavour is alot more intense. I often make one the day before I want to eat it.

mrbadexample

Can't talk...eating :drool:

Smiley_Mum

All the juice from the mince that you poured down the drain would have had flavour in it. I tend to give the mince a good frying before adding any of the peppers, onions, garlic etc, so the flavour is cooked into the mince rather than poured away. The cook with the veg etc for ten minutes or so.

My kids have just given the thumbs up to your chilli MBE, hope it's as good as it looks. :-)