Balancing out spice in food (making chilli or what looks like it)

GwylimT

We use

Garlic
Fresh chilli
Cumin
Paprika (smoked)
Kayenne pepper (sorry if spelt wrong)
Salt
Pepper
Masala
Fish sauce
Coriander seeds
Cocoa
One whole white onion

We use a mix of tinned tomatoes and passata for ours, we also use the juice from a tin of kidney beans, alongside this we add sweetcorn, finely chopped carrots. I can't eat it due to allergy, but a lot of people add a spoon of smooth peanut butter.

We use a combination of beef mince and steak, if doing a veggie chilli we cut the veg finer and add green lentils and chick peas.

dekaspace

Is interesting, I was assuming the thinner the liquid/more liquid added to it the more bland it was as it was being diluted and the liquid made it easier to boil rather than simmer ruining the flavour.

I normally just shove it on lowest setting to simmer with lid on and stir every 5-10 minutes and let it simmer for about 40 minutes.

I was trying to make a cheap sauce rather than use loads of ingredients.

Cumin seems to be the main ingredient in most peoples recipies and often garlic.

I do buy some chillis sometimes when on offer at supermarket and they end up making it mouth burning hot (though a little nicer flavour) so will bear all that mind.

I have bought those powder kits from supermarket before but to he honest they don't seem to do much, takes out most of the blandness but still no real taste let alone tasting like a chilli.