Chilli con carne recipe & questions

torbrex

Mince, onions, kidney beans (or just baked beans would do), tomatoes (I just use tinned), 1 tablespoon chilli powder, 1 teaspoon ground cumin.

Cook the mince as you would normally with the onion, when cooked add everything else and simmer for about an hour, the longer you simmer it the spicier it becomes but dont let it dry out, you could add a little beef stock to prevent this.

Gingernutmeg

I really like this recipe, although I do tend to use half of the meat and the same (sometimes more!) spice, just because I like a spicy chilli. It's even better the day after and it freezes beautifully too. I don't normally bother with the fresh coriander and lime

purpleivy

I think the one we had tonight (from the freezer) was half pork mince and half beef. I used mixed beans as that's what I had. We had it with Green Rice. Before the LG rice goes in whizz a green pepper, an onion, 2 cloves of garlic and some fresh coriander (mine was fresh when it was frozen), fry in some oil and then add rice and stock 250g rice, 1pt chicken stock.

Pink.

Hi mumzy,

Theres an older thread that should help so I've added your thread to it as it helps to keep all the recipes together.

Pink

Nelski

Ok Im about to get slaughtered by the OSers - ah well whats new:D :A but rather than have to go out and buy ingredients that you may not use again if you decide you dont like chilli then I would buy

Some mince
an onion

Fry together then add a bottle or can of the ready made chilli sauces you can get from the supermarkets (Homepride/Mr Bens or supermarkets own) granted it wont be as nice as one you make yourself once you decide you do like it but it may save a lot if you decide you dont iyswim:o

Delia says its ok to cheat now:D

Ill get my coat:rotfl:

Fill_7

made some chilli con carne yest. what was left has been left in pan with lid on.

is it safe to reheat it and eat?!!

cheers

j.oliver

Cornishpixie_2

If it was me I would. I've done it a few times and lived to tell the tale. As long as you ensure it is thoroughly re heated, and there is no cold spots, so keep stiring it. Enjoy your meal.

Dee140157

I regularly reheat chilli for another meal or two. If not enough to go around I may add some beans or tomatoes and make it strech further. I freze it ready made too. Great with a baked potato as well as rice

absfabs

Ideally it should have gone into the fridge when cooled down.

But in our house it often stays out overnight, and sometimes for 24h, and so far we have reheated and eaten it without any ill effects.

Would probably not eat it if it hadn't been covered.

Enjoy, no cooking tonight! :j

Stephen_Leak

In fact, the flavours of chilli actually improve when it is reheated. From my CCC recipe ...

TIPS

Let it cool and reheat it: the flavour improves with reheating.

Obviously, make sure that it is reheated thoroughly.