Chilli con carne recipe & questions

x_raphael_xx

This thread is great, my brother is down this week, and I promised to make him chili con carne. I usually use a packet mix, but will try these receipes!

Thanks all

Kel_3

Hi all,:D

I want to make some chilli for dinner next week and to freeze some for DH for lunches. Can anyone give me and easy recipe which tastes good?

Thanks

Kel

heather38

fry an onion and garlic clove.
add mince and fry till browned.
add chilli powder, paprika and tabasco sauce.
add tin of chopped toms and kidney beans
add squirt of tom puree and an oxo cube and a little water if too thick and heat through.
we serve it with sour cream, potato wedges, rice and tortillas.
yum this is what we're having for tea tonight.

pickle

Fry one onion and 2 tsp garlic
fry mince
add 2 lge tins kidney beans (mash the beans slightly)
add a can tin toms and 2 lge tbsp tom paste
2 stock cubes
2 tsp cumin
chilli powder to taste
juice of 1/2 lemon
1/2 green pepper diced finely
2 tsp paprika

sexki11en

borntoshop wrote: »

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.

I was amazed that absolutely no one else uses Cumin in their chilli! It's the main ingredient to give it it's flavour (after the chilli)

I use 2 tsp cumin and one of ground coriander - tastes superb!

sammiboo

Sammiboos famous Chilli reciepe:

1 packet of lean mince
2 beef stock cubes (while mince is frying)
a few dashes of worcester sauce
a glug of red wine
2 medium onions (diced)
2 cloves of garlic (or one heaped teaspoon of garlic powder)
1 "birds eye chlli" finely chopped ( or 2 - 3 heaped teaspoons of chilli powder
2 heaped teaspoons of ground cumin
2 heaped teaspoons of blackpepper
1 tin of chopped toms
1 tin of kidney beans

Once the rice is cooked i spinkle some dried corriander on the rice once plated up.

The reciepe looks complicated but it isnt and once you have the stuff then it costs hardly anything to make. I make this every friday and its fab!!! :beer:

noonesperfect

Not very OS but a decent splodge of tomato ketchup (whilst its cooking) can add a good flavour if you think it's a bit insipid! I second the dark choc though, it really works.

margot_ledbetter

I know it sounds blasphemous - but bung some chunky sliced carrots in your chilli. The flavours compliment eachother perfectly (and it pads it out too)!

tanith

I meant to ask this before but forgot till I got some out of the freezer today... anyone know why my chilli is delice fresh but the portions lose something in the freezer... when they are defrosted the thick spicy sauce seems to go all watery... it still tastes ok but there is no thick tomatoe sauce it just ends with red water left in the dish.... any ideas how I can stop that happening?

margot_ledbetter

I pour it off when I'm reheating frozen or refrigerated chilli. I'm probably losing nutrients (oops!) but the developed flavour of reheated chilli is worth it.