Black cardamom in chilli?

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I've got a big chilli to cook for tomorrow night for 10 or so people and I want to make it awesome. I've just had an idea for a recipe but there a couple of ingredients I'm not sure will work - black cardamom being the stand out one. When I smell the jar of whole pods it smells amazing, really smokey and I've been wanting to use them in something for ages.

My recipe I thought up this morning:

1 kg beef chuck/shin
Onions, carrots, peppers
Garlic (whole small bulb?)
Chorizo (whole)
Dried chillis (various types of decent ones I have in cupboard)
2 tins beans of some kind (not decided)
Cumin
Smoked paprika
Pepper
Tinned tomatoes and a bit of paste
Beef stock
Dark miso paste (high risk as never done this before but I saw in grocers yesterday and thought a little bit could give a nice savoury kick)
Black cardamom (as I said, never used them before - do I grind the whole pods??)

Opinions on black cardamom in particular would be very welcome!
 
Either use the pods whole or just take out the seeds within and grind them.

Also, add cinnamon and espresso. And just before serving a little super dark chocolate :)

And swap out the tinned tomatoes for a bottle of beer.
 
FrenchTart said:
Either use the pods whole or just take out the seeds within and grind them.

Also, add cinnamon and espresso. And just before serving a little super dark chocolate :)

And swap out the tinned tomatoes for a bottle of beer.
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Cool. Good suggestions. I have a spice grinder - can the whole pods go in that?

NoNameNoNumber said:
Why whole garlic and chorizo?
Miso sounds cool though, as does the black cardamom. Good work :D
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Chorizo simply because it makes everything taste awesome, and it's like a mini chilli in a little parcel. Smokey, meatey, paprika-y!
Garlic just because I thought chillis had a lot of garlic in!
 
re pods: with full pod may have to take out before serving, like bay leaves, I think they take longer to infuse flavour as well so would neeed to preferably eat on following day, like curries.
(never really resolved dilema of whether you add pods&spices when browning the meat or post in some oil for optimum extraction to avoid any burn)
- more and more ofen add some fish sauce too
 
I'd usually add a load of garlic too so given the amount you're making a whole bulb is probably okay. Half would be fine too.
 
FrenchTart said:
Also, add cinnamon and espresso. And just before serving a little super dark chocolate :)

And swap out the tinned tomatoes for a bottle of beer.
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This. Although I normally put in tomatoes and beer and can't put coffee in unless making it for just me as it gives me gf migraines :( Still makes an epic chilli.
 
whats the rest going to eat 1kilo is just about enough for 1 :p. absolutely love chilli.

no help on all those things as I like to keep it simple. just a shed load of chilli, no one ever puts enough chilli in. don't want it hot, drop down to mild chilli's etc.
 
Replace the tins of tomato with tins of Chipotle Peppers in Adobo sauce (blended o/c).

Black cardamom have a smoky flavour, but you'd be more authentic using smoked dried chillis. I like to use a mixture when making chilli such as Pasilla, Guajillo, and Habanero.

I also add a couple of vanilla pods and sautee the onions with a star anise (removing after).
 
I usually put a cinnamon stick in, along with dried cumin and corriander powder whilst frying off the onions. Star anaise also, but remove before serving! Along with the cinnamon.

I also re-hydrate my dried chillis (chiptole or ancho) in coffee and then after chopping the re-hydrated chillis I chuck the mug of coffee in also.

I don't bother with carrots either :p

One tin of haricot and one tin of kidney beans too.

God I want chilli now :D
 
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Well, it was a success! The stand-out things that worked was the shin beef and using decent dried chillies. I couldn't detect the black cardamom but I did make quite a lot - about 1.6kg of beef in there. Only used about 7 pods worth of seeds ground up.

Some good suggestions in here which I will probably try next time e.g. beer, coffee, more chillies!
 
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