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.
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Reply to: What's your best chilli recipe?
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Previously on "What's your best chilli recipe?"
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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?
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Originally posted by clearedforlanding View PostYou should get into Mole!
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Originally posted by LisaContractorUmbrella View Post
Yes I did say chocolate - sounds weird but trust me is delicious
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Originally posted by d000hg View PostI 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.
If you want it for the following day just reheat on the hob.
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Originally posted by d000hg View PostI 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.
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!
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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.
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Originally posted by LisaContractorUmbrella View PostBrown 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
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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
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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.
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I sometimes chuck a half tin of Heinz Baked Beans in depending on mood......
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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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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.
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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.
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