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Previously on "What makes a good chilli?"

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  • Wodewick
    replied
    Originally posted by DaveB View Post
    And a bijou splashette of a nice robust red to go with it
    Originally posted by suityou01 View Post
    Bijou splashette - maybe
    nice - well OK
    red - fair enough
    robust - fail!

    Leave a comment:


  • Cliphead
    replied
    My quick and simple chili recipe.

    Finely chopped onions gently fried, add garlic. Brown the mince then add ground cumin, ground coriander and chili powder. Add a can of chopped tomatoes, some tomato puree and season to taste. Add the kidney beans a bit later depending on how long you want to cook - can be ready in 30-40 mins but better to leave longer.

    Serve with boiled basmati rice and / or pitta bread garnished with coriander leaves.

    Leave a comment:


  • norrahe
    replied
    Some Chili info

    Recipes from the international Chili society winners

    Leave a comment:


  • gingerjedi
    replied
    Loosely related: BBC News - Chilli n'Minors wins Somerset's Turnip Prize

    Beef mince, onion, chilli, tomatoes, garlic, cumin, oregano and a dash of lime juice, it also tastes better if you cook it the day before you want it.

    Real chilli is made with lamb and it's quite dry, I prefer the the bastardised versions.

    Leave a comment:


  • norrahe
    replied
    Originally posted by suityou01 View Post
    One way of puttng me off watching Dr Who ever again

    Leave a comment:


  • SupremeSpod
    replied
    Originally posted by doodab View Post
    Conclusive evidence that ginger is better than chilli at warming you up.
    I concur.

    Leave a comment:


  • doodab
    replied
    Originally posted by suityou01 View Post
    Conclusive evidence that ginger is better than chilli at warming you up.

    Leave a comment:


  • suityou01
    replied
    Originally posted by DaveB View Post
    And a bijou splashette of a nice robust red to go with it

    Leave a comment:


  • DaveB
    replied
    Originally posted by norrahe View Post




    Now you're talkin'! Cassoulet! Especially with really good toulouse sausages
    And a bijou splashette of a nice robust red to go with it

    Leave a comment:


  • doodab
    replied
    Originally posted by wobbegong View Post
    Now, you do know what that makes you, don't you?
    A blocked toilet?

    Leave a comment:


  • wobbegong
    replied
    Originally posted by cailin maith View Post
    Erm no - I'm confused.

    I have tried kidney beans and they are minging.
    Don't make me say it . . .

    Leave a comment:


  • cailin maith
    replied
    Originally posted by wobbegong View Post
    norrahe's knocking Rons, and you're knocking kidney beans.

    Now, you do know what that makes you, don't you?
    Erm no - I'm confused.

    I have tried kidney beans and they are minging.

    Leave a comment:


  • DaveB
    replied
    Originally posted by cailin maith View Post
    Don't knock 'em till you've tried 'em.
    I have tried them....





    "Food" of last resort only...

    Leave a comment:


  • wobbegong
    replied
    Originally posted by norrahe View Post
    Don't do maccy D's, haven't been in one in nearly 20 years.
    Originally posted by cailin maith View Post
    Ahhh so you don't actually know what you are knocking!
    norrahe's knocking Rons, and you're knocking kidney beans.

    Now, you do know what that makes you, don't you?

    Leave a comment:


  • cailin maith
    replied
    Originally posted by norrahe View Post
    Don't do maccy D's, haven't been in one in nearly 20 years.
    Ahhh so you don't actually know what you are knocking!

    Leave a comment:

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