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very mild chilli with no kidney beans for a novice
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Personalised just for you ...
CHILLI CON CARNE
Makes 4 x ~250g portions
INGREDIENTS
2 onions
1 tablespoon of oil
500g of minced meat
400g tin of plum tomatoes
[STRIKE]400g tin of red kidney beans[/STRIKE]
[STRIKE]1[/STRIKE] 1/4 of a teaspoon of chilli powder
METHOD
Peel the onions and chop them into tiny pieces.
Put the oil into a frying pan on a medium heat. Add the onion. Fry the onion for about 2 minutes until it is soft. Stir frequently to stop it sticking.
Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time, until the meat has broken up and is an even colour, with no pink bits.
Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan). Pour the chopped tomatoes into the pan.
Add the [STRIKE]beans and[/STRIKE] chilli powder.Stir thoroughly.
Bring to the boil, then turn down the heat until it is just boiling (simmering). Cook for another 5 minutes, until the sauce has reduced.
ADDITIONS & ALTERNATIVES
Use minced beef, pork or turkey. If you use pork or turkey, add a beef stock cube.
If the pack of meat is a bit less than required, add some finely chopped mushrooms or grated carrot at the same time as the meat.
Use other beans, especially pinto beans, which are the authentic Mexican cowboy bean.
Add [STRIKE]1[/STRIKE] 1/4 of a teaspoon of ground cumin. Cumin comes from Asia, but the Spanish brought it with them to the New World, where it is now widely used in Tex-Mex cuisine.
Add 2 squares of dark chocolate. Chocolate comes from the New World and is used there as an everyday cooking ingredient. Use cooking chocolate for preference, but dark eating chocolate will do. The small amount involved doesn’t make it taste like chocolate, but gives it a smooth velvety texture.
TIPS
Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.
:rotfl::rotfl::rotfl:Value-for-money-for-me-puhleeze!
"No man is worth, crawling on the earth"- adapted from Bob Crewe and Bob Gaudio
Hope is not a strategy...A child is for life, not just 18 years....Don't get me started on the NHS, because you won't win...I love chaz-ing!
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You could always just spice up a bolognese and serve with rice! I often add chili powder to bolognese, you could add some other spices for a bit more flavour.
If making a homemade chili/bolognese, don't forget to add a bit of sugar or it'll lack that sweetness of tinned stuff.0 -
thehappybutterfly wrote: »fresh chillies are nicer. Green ones are the mildest, leave out the seeds (that's the hottest bit), also trim off the white pith (that's hot as well). Oh, and the best tip - in the name of the wee man, wash your hands thoroughly after chopping/slicing chillis and avoid touching your eyes for 24 hours afterwards! Or your nose. Or down below.
As Ross Geller would say "My God, I'm dying here!"
Baked beans are a good idea as you just can't have chilli without some form of beanage.
A tasty wee accompaniment is grated mozzarella mixed with chopped fresh coriander. Sprinkle that on top of your chilli. Yum!
Oooh, you've put me in the mood of chilli! The chef at work calls me the "Queen of Mince"!
:rotfl: I have been there with the chilli in the eye
Last night I had a couple of chillies going soft in fridge so chopped them to throw in the stir fry veg for me and OH. I cleaned the chopping board then chopped lettuce and cucumber for my kids! Oops! My 12 yr old never mentioned anything but my 8 yr old is a bit dramatic and acted like I had poisoned her with the spicy lettuce :rotfl:
Back on topic...
I agree with the other posters, baked beans go great in chilli.0 -
squeakysue wrote: »:rotfl: I have been there with the chilli in the eye
QUOTE]
You've never done the down below? Tingly! And not really in a good way.....0 -
I often use a tin of sweet corn instead of kidney beans.
And paprika is a lovely taste, bit of spice but not as hot as chilli.0 -
thehappybutterfly wrote: »squeakysue wrote: »:rotfl: I have been there with the chilli in the eye
QUOTE]
You've never done the down below? Tingly! And not really in a good way.....
:rotfl:Not yet!0 -
As an alternative:
1 large onion, diced
2 cloves of garlic, crushed
1 chilli of your required heat (large green deseeded and depithed is the mildest), diced
500g of minced beef (not extra lean)
1 teaspoon ground cumin
1 pinch dried oregano
1 beef stock cube
1 green pepper, deseeded and diced
1 can tomatoes
1 tablespoon tomato paste
1 can beans (kidney or of your choice, not baked beans)
Dash of cooking oil
1 tablespoon souring agent - eg juice from half a lime (optional)
2 squares of very dark chocolate, minimum 80% cocoa (optional)
Dash of worcestershire sauce (optional)
Fry onion, garlic and chilli in the oil for a few minutes until softened. Add mince and cumin and brown the meat (circa 5mins).
Add the tomato, beans, paste, oregano, stock cube and worcestershire sauce and stir then add enough water to cover it.
Cook on the hob for at least 30 minutes just simmering, adding more water if necessary. Ideally an hour but 30 is fine.
Add peppers and cook for another 10 minutes.
Just before serving add the chocolate and lime and stir in until melted.
Chocolate is used heavily in mexican cooking and whilst this is tex mex it does still work very well. It doesnt give it a chocolate taste, there is a slightly smell of it, but does add a great depth to the flavour0 -
If you're not really into spicy things then getting a packet mix (like Colemans) is your easiest option rather than buy spices you might not use again. Simply substitute baked beans for red beans.
If there's a way of finding out the recipe from the buffet you went to I'd ask for that. I'm sure whoever made it would be hugely flattered.0 -
Sweet chilli sauce gives a good kick & sweetness to a chilli. Sour cream is a nice cool side if it is too spicey. You can buy chilli flavour baked beans by heinz to add. I usually just throw in whatever is in my fridge cupboards including ketchup, wostershire sauce, med herbs, fresh chilli minus seeds, onion, peppers, mushrooms, olives, chopped toms, tomato puree and stock cubes.
Aslong as theres chopped tomatoes and mince you can adapt to taste. Yummy with cheese on top.0 -
I swear by chilli flakes. You can use as much or as little as you like and if you are not keen on spicey then a box of these will last you for ages.
Mary0
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