Chilli con carne recipe & questions

TheFlyingGerbil

Whenever we make chilli con carne the sauce is spicy but doesn't seem to have any actual flavour, as if it's been watered down (which we don't do!) the sauce is a decent consistency though. We use tins of kidney beans in chilli sauce/jars of chilli con carne etc, all have the same weak flavour. Anyone have any hints to make it tastier, or should we give up and make it from scratch.

Joe

Paulie'sGirl

Umm, I've never had that problem, but I wonder if maybe it needs to cook out for longer? Let the flavours 'develop' a bit? Or if you have the time, if you cook it and then let it sit in the fridge over night that should help the flavour.

If not, have a fun afternoon making a huge batch of it from scratch and freezing it in portions.

Hope that helps

P

TheFlyingGerbil

Thanks, PG I think we will make it from scratch next time, although how much gets left for freezing is always a lot less than we plan!

Joe

tanith

Always make mine from scratch
1lb mince fried with a large chopped onion in a little extra virgin olive oil
tin of tomatoes chopped
tomatoe puree.. lots
tin of kidney beans I wash and drain them
some chilli powder to taste... I use a tbls at least

Add all the other ingrediants to the mince and onions

simmer for 45 mins as it reduces the sauce till its nice and thick

I use some and freeze the rest in managable portions....

delice....

borntoshop

I make it exactly as tanith, although now after a tip, I add cumin powder, try it, it really brings out the flavour of the chilli powder as well.

QuidProQuo

Knorr Sizzle n Stir Chilli Con Carne is currently BOGOF in Morrisons (I know this link is sainsbury's) :drool: :drool:

lynzpower

TheFlyingGerbil wrote:

Whenever we make chilli con carne the sauce is spicy but doesn't seem to have any actual flavour, as if it's been watered down (which we don't do!) the sauce is a decent consistency though. We use tins of kidney beans in chilli sauce/jars of chilli con carne etc, all have the same weak flavour. Anyone have any hints to make it tastier, or should we give up and make it from scratch.

Joe

HIya personally I just dont bother with jar sauces any more, my feeling is that the emulsifiers break down and can make i a bit runny - it seems to happen with a lot of"jar" sauces Ive bought.

My feeling is pretty much any sauce can be made with either passata or flour/butter/milk or creme fraiche. As long as you have a nice stash of herbs, spices, mustard, pepper etc, you can do anything :cool:

Becles

Don't forget a couple of sqaures of dark chocolate grated into your chilli - really brings the flavours out :drool:

all_hours

Brilliant thanks again - lots of yummy sounding variations to try. :T

moanymoany

nickyhutch wrote: »

http://uktv.co.uk/food/recipe/aid/514504

This is the very best chilli I have EVER tasted, and everyone I feed it to asks for the recipe.

Wow, just looked at it nickyhutch, do you make it exactly - it looks a bit expensive?