Anyone got a GOOD chili recipe?

Zenith · 5 Apr 2006 at 19:46

Did anyone else make a chilli tonight after reading this thread

Here's my effort

The kidney beans will be added nearer the end of cooking.

mattpc · 17 Feb 2007 at 12:56

Thread Revival!!! Thanks dirty monkey I'm useing your recipe tonight but useing lamb instead of beef mince as the missus is iffy about beef.. :rolleyes:

Glaucus · 17 Feb 2007 at 12:59

Here's how I make mine

Diced onion
mince
garlic
finely diced mushrooms
can of kidney beans in chilli sauce
can chopped tomatoes, or chopped fresh ones
chilli powder
chilli flakes
finely diced chillies (which ever you want)
A few cubes of dark unsweatend dark chocolate (must for that extra nice chilli)
Coriander
stock cube

chilli is also a dish that matures so if you cook it and then leave it for a good few hours before eating even better.
Grated carrot also makes a nice addition.

Cybermyk · 17 Feb 2007 at 13:13

penski said:
Cooking tonight...I make it a couple of times a month and it tastes great...I want to do something a bit different though...

My usual recipe is 1 red onion, 3 cloves garlic, softened in olive oil, a handful of chopped chillis thrown in swiftly followed by 500g of mince to brown.

Once browned, add some chopped tomatoes and kidney beans then simmer and thicken. Taste, add chilli seeds if it needs it.

I fancy a richer and 'fruitier' one...

...Any ideas?

*n

I would just add a glass of Merlot and a chopped sweet pepper. I have put sultanas in a chili and it works but it does make it a bit too sweet.

gord · 17 Feb 2007 at 13:26

penski said:
I fancy a richer and 'fruitier' one...

...Any ideas?

*n

If you want it a bit 'fruitier' i would throw in a red pepper, not exactly a fruit but it does what i think you want it to.

Kreeeee · 17 Feb 2007 at 13:33

DaveyD said:
My mum always used to do that, but I love kidney beans now, so I use them. Adding a big squirt of tomato ketchup adds a bit more sweetness I find aswell.

HP fruity >> "ketchup"

Chasser · 17 Feb 2007 at 13:45

I also add four or so squares of dark chocolate and a good splash of red wine.

The chocolate tip came from a friend who is a chef in a big hotel in Sheffield. I was dubious, but it really makes a difference. Please, please don't subsitute the kidney beans and chopped tomatoes with baked beans and ketchup, it's just wrong.

Glaucus · 17 Feb 2007 at 13:46

Chasser said:
I also add four or so squares of dark chocolate and a good splash of red wine.

The chocolate tip came from a friend who is a chef in a big hotel in Sheffield. I was dubious, but it really makes a difference. Please, please don't subsitute the kidney beans and chopped tomatoes with baked beans and ketchup, it's just wrong.

yep the chocolate works wonders doesn't it

.

Anyone who's thinking about trying it make sure it's high coco content dark chocolate (cooking stuff) not dairy milk stuff.

Chasser · 17 Feb 2007 at 14:03

Yes, it absolutely must be dark high coco chocolate. None of your Galaxy stuff or you risk ruining the dish altogether.

mattpc · 17 Feb 2007 at 14:40

Excellent! I'm glad the thread is now continueing. I remember seeing it when it was originally posted in April 2006. Nearly a year later I got round to deciding that today I'm going to make mine!!! :eek:

porkrind · 18 Feb 2007 at 09:30

secret ingredient

" chocolate "

Spleenus · 18 Feb 2007 at 10:01

I tend to buy a jar of the Jalapeno chillis you can get on the mexican aisles in a supermarket. I think that tastes so nice. Have started adding one of two scotch bonnet chillis (chopped) since I like the heat.

Anyone know where you can get habanero powder? I know Schwartz are supposed to be releasing a grounded habanero powder but I've not yet seen it in supermarkets

mattpc · 18 Feb 2007 at 11:33

I went for about 6 chilles, green and red. Didn't taste stupidly hot in the end because I let it simmer for a couple of hours. This was good because the flavour was excellent but the downside was it had dried up a bit so did not blend with the rice quite as well as I would have liked.

penski · 18 Feb 2007 at 11:39

mattpc said:
I went for about 6 chilles, green and red. Didn't taste stupidly hot in the end because I let it simmer for a couple of hours. This was good because the flavour was excellent but the downside was it had dried up a bit so did not blend with the rice quite as well as I would have liked.

I always make chili the night before so when I heat it up, it is dry...

I just put 1/2 a cup of boiling water in when I stick the rice on to cook.

*n

Scam · 18 Feb 2007 at 13:06

penski said:
I always make chili the night before so when I heat it up, it is dry...

But should it be dry? The way i remember good'ol tex-mex chilli is from a restaurant i used to go to in America. It was served in a bowl with chips on the side and was very sloshy. Not watery, but very 'saucy'. I've no idea how to get that consistency. Or is everyone here talking about chilli con carne? That's a bit different isnt it?

penski · 18 Feb 2007 at 13:16

Scam said:
But should it be dry? The way i remember good'ol tex-mex chilli is from a restaurant i used to go to in America. It was served in a bowl with chips on the side and was very sloshy. Not watery, but very 'saucy'. I've no idea how to get that consistency. Or is everyone here talking about chilli con carne? That's a bit different isnt it?

It dries out due to sitting, covered in clingfilm for 24 hours.

You add water while reheating it to make it 'saucy' again.

*n

Haircut · 18 Feb 2007 at 13:21

Chilli always tastes better if made the day before.

I never use mince for mine either, I've found it tastes better if you use a decent bit of braising steak.
Chop it up into small pieces and cook slowly for a couple of hours until it starts to fall apart.

Do this instead of using mince and it's much better. A lot richer and generally just more tasty.