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What's your best chilli recipe?

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    #11
    Originally posted by AtW View Post
    Red Hot Chili Peppers

    Raw
    Not good when you go to the loo the later/next day.

    Edited to say: Later if you were the cook and male, next day for everyone else.
    "You’re just a bad memory who doesn’t know when to go away" JR

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      #12
      For me the thing is not just to chuck chillies in it, then it's just unbearably hot mince meat.

      Also I see recipes with a bit of fennel, a tad of this, and smidgin of that. Never makes much difference.

      So the base for me is mince, kidney beans, chopped toms. Onion and peppers for your five a day, garlic cos it's garlic, OXO for stock, and crushed chillies to taste to top it off. Oh, and a bit (a lot) of Soy sauce works wonders. Usually I let it all soak (marinade) in the casserole dish in the fridge for a few hours, stick it in the oven for 90/120 mins, enjoy!!

      I thing I'm over my just make it dead hot stage, I like a bit of kick, but with some other flavours coming through too....

      Starving now....

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        #13
        Originally posted by clearedforlanding View Post
        Hold on there! You in Mole territory there!
        Finally, someone who knows mexican food.

        I'm not that bothered about being totally authentic, a bit of chocolate adds a nice twist, but it doesn't make it a mole (which is an incredible dish).

        The English version of chilli with kidney beans and tinned tomatoes is completely different than a proper tex-mex chilli though. It's more like a spicy italian sauce with beans in it. Not bad, but proper chilli is a while new level.

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          #14
          This has served me well;

          Flank steak cut into 3/4 inch cubes
          tin of tomatoes, plum not chopped,
          1 x Scotch bonnet (We like it spicy so use your chili of choice)
          Tbsp of oregano.
          Garlic (1,2,3 cloves to taste)
          Squirt of tomato paste
          onion finely chopped
          1/2 bottle of dark beer/stout
          worcester sauce (dash)
          beef stock concentrate (or cube)


          Brown the beef first then put aside
          Sweat onions, add garlic, tomato paste & chili
          Add tomatos & beer
          bring to simmer, add worcester and oregano
          add back in the beef.
          bring back to simmer.
          Add a tomato can's worth of water and let it simmer for as long as you can on a very low heat.
          20 mins before serving throw in a large handful of rice.

          Squeeze some lime and serve with tortillas in a bowl.

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            #15
            Thanks all.

            I saw a recipe today which included chickpeas (either as well or instead of kidney beans) which seemed unusual.

            I'm not a fan of adding chocolate but will probably throw in a glass of red wine if some is lying around. Or if I have to open some, what a shame

            Mushrooms? I find the flesh works great for infusing spicy flavours but you don't often see them used.
            Originally posted by MaryPoppins
            I'd still not breastfeed a nazi
            Originally posted by vetran
            Urine is quite nourishing

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              #16
              I use stewing steak cut into thumbnail size chunks instead of mince.

              Apart from the chilli's - Scotch Bonnet for heat, the fat green finger chillies for flavour - Cumin makes a huge difference. It's usually a curry spice but makes a huge difference to the flavour of a chilli. Smoked paprika works really well to give a smokey flavour as well.

              I use a mixture of beans. Kidney and Black Eye.

              Cook long and slow in the oven rather than in a pan on the hob.
              "Being nice costs nothing and sometimes gets you extra bacon" - Pondlife.

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                #17
                Stuff loads of chilli in a pie.

                Stuff the pie in me gob.

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                  #18
                  What's your best chilli recipe?

                  Ok my recipe;

                  Lamb mince [emoji33]
                  Onion
                  Garlic
                  Mild chilli powder (loads)
                  Lots of black pepper
                  Stock cube
                  Lots of Oregano
                  Cumin seeds
                  Tspn honey
                  Plum tomatoes (leave whole to break down slow)
                  Oregano
                  Kidney beans [emoji33]
                  Oregano

                  Sweat onion and cumin seeds brown mince you know the rest.
                  http://www.cih.org/news-article/disp...housing_market

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                    #19
                    I don't claim any ability, but I had a few goes at a recipe I found (from the BBC I think) and it always came out really disappointing; just basically cooked mince with a very slight spicy flavour. But I realised I was making it way too liquid; the recipe said to dissolve an oxo cube in 200ml of boiling water. When I tried it without the water it came out slightly too dry but had that nice chilli flavour, so now I do it with a small bit of water. That's my advice: don't have it swimming in liquid, and red wine (which I've also tried) ruins it in the same way.

                    My recent goes I've used a tea spoon of jalapeno chilli powder, a tea spoon of paprika, and a squirt of chilli purée and garlic purée (per portion this is); dump that in after frying the onions and stir for a minute or two before turning up the heat and adding the mince. That seems to work pretty well. I never bother with the beans.
                    Will work inside IR35. Or for food.

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                      #20
                      I always add cumin seeds, mexican oragano if I can get it, some vinegar and a little sugar, I usually use the vinegar from the jalapeno jar as it adds a little heat. Chipotle as someone already mentioned is essential, you can get them dried, tinned, or paste at the posh supermarket. Along with the minced beef I also simmer a beef skirt steak or ribs for a day, then shred the meat in and use the stock to add liquid to the chilli. I used to grow Habaneros and add a few fresh ones with the seeds and ribs removed, otherwise a bit too hot fantastic flavour though. Chilli is a serious business in my house.

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