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

BrandNewDay

When I started reading this thread, I thought, "Turn the heat down, silly!" Then, I saw that you'd already done that. Are you using a thin aluminum pan? Something thick that spreads the heat evenly may make a difference. I really recommend cooking in a cast iron skillet - you can get one for about £8 right now at TJ Hughes. I don't have problems with sticking when I use cast iron unless I get impatient and turn the heat up (or wander off for too long.)

Claudie

Bloke wrote:

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.

That is pretty much what I do too but I then dish it up on the plates and give it a blast in the microwave for a few minutes to get it really hot to serve.

Hadley

I've got a recipe for homemade chilli mix if you want it.All you do is brown the mince add the chilli mix,a tin of tomatoes,atin of kidney beans and 1/2 cup of water bring to boil then reduce heat and simmer for 20 mins.This is a recipe I've been using for years and I have never had aproblem with it sticking.

shelly

Thanks everyone for taking the time to reply. I think I'll try Blokes suggestion. I brown my mince really well before adding sauce so I assume its cooked enough to just heat the sauce through.

Thanks again

debtworrier

overlykeensaver wrote:

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!

and if you're not used to dealing with raw chillies:
*the smell of chillies frying may make your nose or eyes itch. DON'T rub your nose or eyes before you've washed your hands (the chilliness will still be on your fingers)
*after chopping chillies, wash your hands before going to the loo as well as afterwards, in order to avoid that "intimate tingling/burning experience."

alba37

Bloke wrote:

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.

Gosh, I had eventually got round to asking my friend about her chili, (she's a cook) and this was what she said!! Cook the mince completely first with a little water then just add the sauce to heat it through! I had tried the low heat, thick copper bottom pans etc and none had worked for me.

Will try Paul's next time!

buxtonrabbitgreen

The first time I made chilli that didn't stick was new years eve. I made enough for 15 people in a huge casserole (metal) that can be used on the hob or in the oven. I think it might have been just that there was so much it didn't get so hot it burnt. I was thinking I will do that again next time and freeze the rest.

robin58

debtworrier wrote:

*after chopping chillies, wash your hands before going to the loo as well as afterwards, in order to avoid that "intimate tingling/burning experience."

:rotfl: :rotfl: Learnt that the hard way ... did not wash my hands as good as I thought ...did it hurt ... like hell it did



.

tr3mor

debtworrier wrote:

*after chopping chillies, wash your hands before going to the loo as well as afterwards, in order to avoid that "intimate tingling/burning experience."

But that's half the fun!