Bloke wants to cook chilli without cheating!

pandas66

jw1096 wrote:

Thats one very clean cooker!! You been using vinegar for that??!! Im impressed - you can cook and clean for me anytime!

Jo xx

how utterly dull...................that was my 1st thought too!

did he clean it for the photos!

mrbadexample

pandas66 wrote:

how utterly dull...................that was my 1st thought too!

did he clean it for the photos!

No, I cleaned it last week because it was mucky!

mrbadexample

scheming_gypsy wrote:

oh well i saw this too late.. i'm going to ignore all your recipes cos i make the official worlds best chilli.


ok ok, it's not official but if Carlsberg made chilli they'd make mine.

Hey, it's not MY recipe! The only thing I've ever invented is egg fried rice.

scheming_gypsy

you invented egg fried rice? are you a tiddy wink ?

i was disappointed though on one of the recipes, somebody used honey and that's my secret ingredient.

mrbadexample

scheming_gypsy wrote:

you invented egg fried rice? are you a tiddy wink?

No but I invented it all on my own, alone and unaided.

bethom

Hiya mbe

Got a little tip for ya. Try adding tomato ketchup to make the sweet taste. Cheapies are the best as they are quite sweet.

I love the Discovery sauces for the same reason, they are beautiful. :drool:

drainy_2

For a different type of chilli dish, heres one we use quite often.

Slice two chicken breasts into strips (or a similar quantity of rump steak, turkey breast, lamb or pork fillet)

Roughly chop 1 large onion (optional)

Place these in a mixing bowl and add 1 bottle of Blue Dragon Thai Sweet Chilli Dipping Sauce and leave to marinade for up to 1 hr.

Heat a non-stick frying pand and cook the mixture until well caramalised and sticky (not quite black & crispy).

Just befor serving, add a splash of water to loosen the mixture and create a bit of a sauce.

Serve with steamed rice.

Enjoy

Note
The pan MUST be non-stick, it will ruin lesser pans.
We prefer this with lamb fillet (fat removed) but works fine with most meats and cuts.
You can use any sweet chilli sauce but we've found the Blue Dragon one best. The Wing Yip one is a bit coarse.

Brydav

mrbadexample wrote:

Paprika / cayenne (Is there a difference? )

Sorry, I was late coming to this so you might have found out by now

Paprika's ground sweet red bell peppers and quite mild
Cayenne's more hot and fiery, like chilli.

As paprika was in the ingredients for the jar you were trying to replicate, I'm sure it worked out fine :cool:

Thanks soooo much for these threads ('specially the stew one). Funny AND informative :T

I'm a kitchen-shy bloke myself, but this has tempted me to dust off that old slow cooker at the back of the cupboard :rotfl:

Cheers,
:beer:

mrbadexample

Brydav wrote:

Sorry, I was late coming to this so you might have found out by now

Paprika's ground sweet red bell peppers and quite mild
Cayenne's more hot and fiery, like chilli.

As paprika was in the ingredients for the jar you were trying to replicate, I'm sure it worked out fine :cool:

Thanks soooo much for these threads ('specially the stew one). Funny AND informative :T

I'm a kitchen-shy bloke myself, but this has tempted me to dust off that old slow cooker at the back of the cupboard :rotfl:

Cheers,
:beer:

Cheers for that.

Make stew, it's great, and surprisingly easy after you've done it once.

dave.trevena

Some great ideas here, just to add a few.........tomato is basically a fruit not a veg, so by adding sugar or honey it brings the flavour out better... If you love garlic, peel a load, whack it in a blender with some oil and puree it, then freeze it in ice cube trays. Then pop out a cube whenever you need it, and the flavour is excellent, your hands don't smell for 3 days, just remember what is in your ice tray, it's not so nice in your gin!
And chilli originally was made with cubed beef, not mince, long and slow cooked, and it is definitely better the following day. I have a winning recipe from the Dirty Woman Creek chilli cook-off competition from when I worked in an American diner, and its magic, except you have to sit in a bucket of cold water for a couple of days or leave the bog roll in the fridge.......luxury!