How to stop chili-con-carne sticking to pan??

shelly

Hi everyone.

This is bugging me somewhat. I just found out the delights of chili-con-carne (I'm a fussy eater :rotfl: ) I love it and enjoy making it as its so easy. I buy the jars of sauce as opposed to making from scratch because if I thought about all the tomato paste etc I'd have to put in it it would put me off, with the jars I don't think about it, IYKWIM?
Anyway, I brown off the mince then add the sauce and the jar says to simmer for 15-20 mins "stirring occasionally". The first time I took this literally but ended up with a nearly burnt very dried up mess. So this week I didn't drain off all the excess fat from the meat once it had browned thinking that the sauce then wouldn't stick. I also kept adding a little water (swilled around the sauce jar) when it looked like it was drying up. I left the kitchen for maybe 1 minute but when I got back it had stuck again and very nearly burnt!
Its bugging me as it says to only stir occasionally but I seem to have to stir it every 30 seconds to stop it sticking. Friends iv'e asked advice from can't give me any as theirs doesn't stick.
Is there anything I can add to stop it sticking??

Oh and I am using a quite new non sick pan so I know its not the pan at fault.


Thanks in advance for any and all advice/suggestions.

alba37

Sorry Shelly, no help here! Just had to reply cause the same thing happens to me, and it did tonight. I stirred as often as I could while cooking it.

I am meant to ask my friend tonight, as I know she makes it often, but forgot!

shelly

No problem alba

Its very annoying isn't it :rotfl:

comping_cat

Only i can think of is that you are cooking it on a too high heat, it will take longer, but if you turn the heat down, you shouldnt get so much sticking.

whatatwit

Use the smallest burner/ring on the hob and keep the heat really low.

If you have a bit more time, bung it into a slow cooker when you have browned meat.

shelly

catowen wrote:

Only i can think of is that you are cooking it on a too high heat, it will take longer, but if you turn the heat down, you shouldnt get so much sticking.

I thought this too, the jar says to simmer but I had it turned down so that the bubbles breaking the surface were about 5-6 seconds apart. Thought that was low enough but still sticks.

MadCowMan

turn it lower - or do it in the oven

Penelope_Penguin

If it's still sticking on the lowest heat, it sounds as if there isn't enough liquid. We like our bolognaise to be very sloppy. Try adding a cup of water, or a glass of red wine for extra flavour

Penny. x

Bloke

Other people's suggestions will work, but why not just cook it for less time? If you've fully cooked the meat and any veg you might be adding like mushrooms and onion then really all you need to do is heat the sauce through. This is what I do, as I'm sure there is nothing in the sauces that actually needs 'cooking' (someone is bound to correct me if I'm wrong, but I've never had any adverse effects).

Before I started making my own sauce and doing big batches to put in the freezer, I would just cook meals like this on a 'stir-fry' basis - cook the meat and any veg on a high heat, put the sauce in when they're cooked and stir around until the sauce is heated through (wont take very long). Lovely meal and in next to no time.

Hope this helps,

Paul.

emeraldbugle

shelly wrote:

Oh and I am using a quite new non sick pan so I know its not the pan at fault.

:rotfl: :rotfl: :rotfl:

overlykeensaver

As this is the OldStyle thread, here is an idea for a home made chilli. Chop and onion, a clove of garlic and a chilli (seeds in or out as you wish but if you remove the seeds, remember to take away the membrane that they "sit" on as that can carry a lot of heat too).

Cook the onion, garlic and chilli and a pinch of cumin seeds in a little oil on a low heat for about 6 minutes unitl nice and soft, then add your mince and brown it. Now add a tin of tomatoes (or two, depending on your quantity of mince) and stir until all nicely combined. Add a pinch of sugar and a pinch or two of cocoa powder and a little white wine vinegar. Cook on a low heat for 20 mins or so, and then add a tin of kidney beans and cook for another ten mins or so.

Keep an eye on the amount of liquid - you might like it nice and sloppy and runny or you may like it thicker, this is up to you!

Delicious! Hope you try it and like it!