Reply to: Bird's Eye Chilli

[doodab]

Nice when cold for breakfast as well.

I love chilli on toast. I do warm it up though.

[norrahe]

Just made one this weekend. I like to keep it simple, ground shin of beef, cumin, tomatoes and green chillies, slow cook it for three hours and serve with home made guac and salsa.

Nice when cold for breakfast as well.

[Old Hack]

Bhut Jolokia's are the way to go if you're manly.

But you really should put the baby wipes in the fridge in anticipation of some pain.

I use chilli oil too, which I normally make fr Add from the previous years batch of chillies. Garlic, ginger, Onions and chillies, then add the beef, browned, then add cumin and oregano (dried) and stir in.

Add toms and Kidney beans, then flavour with soy sauce (dark), balsamic vinegar and if you're feeling mighty, add a chipottle chilli in, as it adds a glorious smokiness to it all. At the end, stir in a tablespoon of dark muscavado sugar and a load of fresh oregano.

Yummy, if a bit wild on the 'will defintely clear your pipes out' front.

[BigRed]

My wife just throws a handful of those fresh birds eye chillis in when cooking for the two of us. For the overall blended flavour she fries up some dried chillies and garlic in hot oil in a wok. This makes the whole house uninhabitable for several minutes, I suffer from bouts of coughing, choking, and tears streaming down my face two rooms away. Mind you, she is Thai, I remember reading that they evacuated a street in London a year or two ago because of a suspected terrorist gas attack and it was traced back to the extractor fan from a Thai restaurant.

Don't even get me started on the time I brought a Durian, a very expensive fresh fruit the size of a football with a distinctive odour, back from Chinatown in Manchester. I had security staff checking for a gas leak in the station bar then got a bay of seats to myself on the 17:30 back to Sheffield.

[Zippy]

I don't tend to chop the chillis, just prick them and add whole. I think you get a nicer flavour and if it's not hot enough at the end - add some chilli powder. Agree with the cumin too.

[d000hg]

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

[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.

[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

[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

[d000hg]

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

[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]

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]

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.

[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.

[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.