Bird's Eye Chilli

[MyUserName]

I have a sauce that is called 100% pain. It makes things spicey.

I combine it with a salsa called 'Da Bomb' which is spicey but sweeter.

If you want to pep up cheese on toast then I recommend Dave's Insanity Sauce no top of it. Although this is quite bitter so you might need Da Bomb on there too.

There was another one I was given, I think it is called Anal Angst. That is pretty hot but is not smooth sauce.

[VectraMan]

The problem is, I prefer to cook the chilli first in the oil so it infuses into everything - adding more later to spice it up isn't quite the same.

Especially if you add the seeds too. I prefer to use the larger less hot chillis - not sure what they're called, but Tesco give them 2/5. But chopped, and fried along with the seeds and it will come out plenty hot enough - much better than just chucking in a whole red hot chilli into an otherwise bland meal.

[doodab]

The secret is to use both methods i.e. fry first for flavour and add some at the end for a bit of extra heat (as the more you cook them the more the heat is eliminated). Using a mixture of chilli's doesn't hurt either. Also a bit of cumin (thanks chef ) works wonders.

Apparently "real" chilli doesn't have beans in.

[d000hg]

I can never fully decide on the kidney beans, they add useful bulk I suppose. I saw Jamie's recipe uses chickpeas which is interesting for another day. And a few use carrots which I don't like the sound of!

Cumin's key but quite a few add fresh coriander which could be worth a try in today's experiment.

[doodab]

I can never fully decide on the kidney beans, they add useful bulk I suppose. I saw Jamie's recipe uses chickpeas which is interesting for another day. And a few use carrots which I don't like the sound of!

I use a mix of onion, celery and carrot, and sometimes peppers as well. And I always use beans.

[d000hg]

That buttered chilli sounds a bit bizarre, the butter part anyway.

[EternalOptimist]

put an inch of water in the pan
add mince
finely slice in two medium onions
put in four tomatoes quartered
500g of mushrooms, sliced (whole if buttons)
slice in three sweet peppers
salt pepper
chop in two finger chilles or one scotch bonnet

simmer one hour
stir in a packet of hot chille con carne mix
stir in tin of kidney beans


serve with rice or crusty bread

[chef]

The secret is to use both methods i.e. fry first for flavour and add some at the end for a bit of extra heat (as the more you cook them the more the heat is eliminated). Using a mixture of chilli's doesn't hurt either. Also a bit of cumin (thanks chef ) works wonders.

Apparently "real" chilli doesn't have beans in.

No problem

[d000hg]

In the end I went fairly easy with a 1-pan option...

• Big glob of olive oil to a lowish heat
• 3 BE chillis and one random big chilli from the back of the fridge, all de-seeded into the oil with two chopped red onions and 3 roughly chopped garlic cloves
• Cook until onion started to soften - don't want the chilli to go crispy
• Turn heat up to max and then throw in 500g lean beef mince so it browns a bit
• Two teaspoons cumin, 1 of cinammon, crumble a red oxo cube and stir (while all still dry)
• Pour in 1/3 bottle red wine while still at high heat to deglaze the pan in situ. As wine comes to the boil, turn heat down low
• Add two tins of chopped tomatoes and a load of black pepper
• Chop two peppers and two sticks of celery, reasonably coarsely (I want some texture and lumps) and mix in
• Leave on lowest heat for a bit
• Add tin rinsed kidney beans and leave to simmer for a while
• Add a bit more cumin and a spoon of mild chilli powder after tasting
• Leave for 30min while having a cocktail in the garden
• Stir in some roughly chopped coriander as preparing to serve.
• Serve in bowls, with a sprinking of spring onion, with crusty fresh bread
• Simple side salad of lettuce & cucumber with a virgin olive oil & lime juice dressing - lime to set off the chilli

Worked out very nicely.

[d000hg]

Oh I forgot, also added a big handful of diced chorizo before the tomatoes.