Reply to: What's your best chilli recipe?

[Chuck]

I always used to use variations on the mince/onion/garlic/kidney beans recipes. I stumbled across a Jamie Oliver (yes, I know) recipe that uses brisket of beef and belly pork.

I have an Aga so once it's all prep'd I chuck it in the simmering oven and leave it to cook through overnight.

It's an absolute winner.

[VectraMan]

I leave it simmering in a frying pan with a lid for at least 40 minutes and leave it covered so no stirring. That means doing the trick of turning the gas hob almost back to the off position; why do they design cooker hobs so that the minimum is far too much?

[LisaContractorUmbrella]

You should get into Mole!

'scuse me

[DaveB]

You should get into Mole!

Although most Mole don't contain chocolate.

Poblano and Negro do, but there are lots of others that don't.

[clearedforlanding]

Yes I did say chocolate - sounds weird but trust me is delicious

You should get into Mole!

[DaveB]

I like the oven idea, I normally leave it to simmer for ages (also addresses the point about it being too wet, this will slowly disappear) but that can be a PITA on the hob as you have to keep stirring it. Frying it all up then dumping in on a low heat (120? 90?!) for hours sounds clever.

Normally do it at 120. Stick it in at about 12:00 and leave it. Check it after a couple of hours just to make sure it hasn't dried out and pull it back out when we are ready to eat. Doesn't work well with mince though, it just ends up as mush. Need to used chopped stewing steak instead.

If you want it for the following day just reheat on the hob.

[stek]

I like the oven idea, I normally leave it to simmer for ages (also addresses the point about it being too wet, this will slowly disappear) but that can be a PITA on the hob as you have to keep stirring it. Frying it all up then dumping in on a low heat (120? 90?!) for hours sounds clever.

I casserole it, 200c, 90 mins to 120 mins, stir every 30 mins or so, then you add water/soy sauce if too dry, or leave the lid off if too wet.

It's not really a casserole, just done in casserole dish.

I like jobs where I can do all the work at the beginning then sit back while my scripts run!

[d000hg]

I like the oven idea, I normally leave it to simmer for ages (also addresses the point about it being too wet, this will slowly disappear) but that can be a PITA on the hob as you have to keep stirring it. Frying it all up then dumping in on a low heat (120? 90?!) for hours sounds clever.

[SimonMac]

Brown off mince with garlic and onions, add kidney beans (I use the ones in chilli sauce), chopped tomatoes (tinned) and fresh chillis add half a bar of good quality plain chocolate and let cook for about half and hour on a low heat - serve with garlic bread

Yes I did say chocolate - sounds weird but trust me is delicious

Not weird, Chilli and Chocolate is a create combination

[LisaContractorUmbrella]

Brown off mince with garlic and onions, add kidney beans (I use the ones in chilli sauce), chopped tomatoes (tinned) and fresh chillis add half a bar of good quality plain chocolate and let cook for about half and hour on a low heat - serve with garlic bread

Yes I did say chocolate - sounds weird but trust me is delicious

[Lightwave]

Russian Roulette Chilli;
Add quite a lot of fine green beans.
Add few of those little chillis that look much like fine green beans.

Other than that, I tend to chuck in random herbs and veg, to make a one-pot meal. I don't each much carbohydrate so don't serve with rice or anything as a rule.
Adding a bit of ginger can work.

There is no one 'best' chilli recipe, the more variations the better IMHO.

[stek]

I sometimes chuck a half tin of Heinz Baked Beans in depending on mood......

[56samba]

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.

[VectraMan]

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.

[PurpleGorilla]

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.