Chilli con carne recipe & questions

Raver2k7

Buy a colemans packet! tastes just the same!

nickyhutch

moanymoany wrote: »

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

No, I don't roast the garlic, and I just use beef mince rather than venison, and no bacon. No parmesan biscuits either.

It makes absolutely loads, and I promise you it's worth it. Double up and you can freeze lots and lots.

nickyhutch

Raver2k7 wrote: »

Buy a colemans packet! tastes just the same!

It really doesn't!!

DIRTY_CASH

Hi Everyone,

Does anyone have a really good recipe for a stonking chilli?

All the ones I have tried are a bit mediocre, packets a bit "chemical" and the O/H would really fancy a good fresh chilli. It doesn't necesarily have to be:mad: but tasty.

I would really like to make a traditional one with fresh ingredients and avoid packet stuff if I can.

Would anybody be so kind to share their best recipe?:A

Many Thanks to you all.

Gingernutmeg

I've been using this one and it's lovely, although I have been adding more spices (I've been halving the recipe but using the full amount of spices, IYSWIM). Also I've been using up a jar of jalapenos rather than fresh chilli, but it doesn't seem to have made a mjor difference. It's really nice and is, like it says, even better the day after.

TNG

oooh - ok here we go

Usual bits and bobs - fry off your onions and mince in chilli oil if you can get it. Add veg of choice (mine happen to be mushrooms, FRESH tomatoes, and red peppers).

The make up your sauce. I have moved from the teaspoon to the 'shake' so the quantities may be a little awry, but....

1 tsp paprika
2 tsp hot chilli powder
1 tsp cumin
stacks of garlic
3(ish) tablespoons of tomato puree
1 tablespoon sugar
vinegar to make a thick sauce (about 100ml)

adjust quantities to suit

mix this with half a pint of good (HM) veg stock, add to your mince and veg and let it bubble....... :drool:

serve with cool doritos, a bowl full of cheddar and some mayo (HM guacamole if you have it)

As Jamie is now fond of saying - delish!

organic_wanabe

When I made chilli last week, I added - for the first time (because I always forget, even although I've been making it for 25 years) - a couple of squares of good quality dark chocolate. My chilli is always pretty good but the chocolate upped it to the fabulous category (IMHO).

ellie2912

I can usually get between 6 and 8 portions, I freeze what I don’t use for when I can’t be bothered cooking.
You could adjust the amounts to suit.
1lb mince (you could always scrimp on mince a bit and bulk up on more onions, kidney beans etc)
2 tins tomatoes
Small tin tomatoes puree
2 garlic cloves (crushed)
2 onions (chopped)
Now we use 3 or 4 Thai chillies, from the freezer (we like our chilli HOT!) (Chopped)
1tsp ground cumin
1tsp ground coriander
Oxo cube
Tin kidney beans

Fry onions and garlic in some olive oil till soft, brown the mince on a high heat.
Stir in tomatoes, puree, chillies, cumin, and coriander. Add oxo, salt and pepper, wash and drain kidney beans and add.
Bring to a simmer. Cover and cook on a low heat for about an hour.
Serve with jacket spud and salad.

Becles

organic_wanabe wrote: »

When I made chilli last week, I added - for the first time (because I always forget, even although I've been making it for 25 years) - a couple of squares of good quality dark chocolate. My chilli is always pretty good but the chocolate upped it to the fabulous category (IMHO).

That's the secret

We went to Mexico and they always add chocolate to chilli.

DebtphobicDeirdre

Amazingly enough a couple of teaspoons of cocoa(not drinking chocolate) in a chilli makes it deliciously rich and you cannot taste the chocolate at all. Give it a try! This is similar to adding dark chocolate, but you won't be tempted to finish off the rest of the cocoa powder!