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Im telling you, mincer, chilli sauce mix, baked beans, onions, garlic and a bit of lancashire sauce and you have an awesome chilli.
Chili Con Carne- share your tips, tricks and advice
- Thread starter Doctor McNinja
- Start date
Just no..
Soldato
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- 2 Jun 2004
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Soldato
- Joined
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Soldato
The only real thing I can add to this, is regardless of what type of beans you add to your chilli, crush some of them right at the start of the cooking process.
So personally, I always add kidney and butter beans to mine, and before I start the process of simmering it all down (usually takes between 2 and 3 hours depending on how hungry i am), I crush maybe 50% of them against the side of the pan.
This releases their lovely starchy inners and really thickens it all up.
Not a great help if you don't like your chilli thick of course
So personally, I always add kidney and butter beans to mine, and before I start the process of simmering it all down (usually takes between 2 and 3 hours depending on how hungry i am), I crush maybe 50% of them against the side of the pan.
This releases their lovely starchy inners and really thickens it all up.
Not a great help if you don't like your chilli thick of course
Soldato
i have had this before with different recipes. but in my one you cant taste it,
Soldato
1 square of dark chocolate - really adds to the flavour.
This is the golden recepie and I use it all the time
This is the golden recepie and I use it all the time
Used that same recipe last week as the basis for my chilli. Making it again tonight too, it's a belter
Soldato
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- 28 Nov 2005
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King nagaa chilli paste and or Tabasco sauce
pretty sure i've posted my chilli recipe here before, but just in case anyone is desperate for yet another recipe: -
Chilli : feeds 8, or 10 at a push : freezable
---
fry off: -
6 medium onions coarsely chopped
8 large cloves of garlic finely chopped
olive oil
add: 1.4Kg coarse beef mince 'till browned
add: -
1 large glass red wine
1 tins baked beans
2 tin chopped tomatoes
4 tins red kidney beans
bring to boil then turn down to simmer
add while stiring regularly: -
3 or 4 red/green chillies (medium) finely chopped - remove seeds if not wanting hot.
5 peppers chopped (remove seeds and pith)
1/2 head of cellery
4 large carrots cut into chunks
2 beef oxo
5 tbsp tomato puree
3 tsp paprika
3 tsp ground cumin
juice of 2 lemons
juice of 2 limes
8 rashers smoked bacon (slow grilled until crispy)
salt and pepper to taste
move to oven 150 degC for 2 hours or so.
serve with rice (or chips) and a quarter lime per person, to be squeezed
over chilli to taste.
tastes better if frozen for a week.
may require a little water (or more wine) adding on reheat if gone too paste like.
Chilli : feeds 8, or 10 at a push : freezable
---
fry off: -
6 medium onions coarsely chopped
8 large cloves of garlic finely chopped
olive oil
add: 1.4Kg coarse beef mince 'till browned
add: -
1 large glass red wine
1 tins baked beans
2 tin chopped tomatoes
4 tins red kidney beans
bring to boil then turn down to simmer
add while stiring regularly: -
3 or 4 red/green chillies (medium) finely chopped - remove seeds if not wanting hot.
5 peppers chopped (remove seeds and pith)
1/2 head of cellery
4 large carrots cut into chunks
2 beef oxo
5 tbsp tomato puree
3 tsp paprika
3 tsp ground cumin
juice of 2 lemons
juice of 2 limes
8 rashers smoked bacon (slow grilled until crispy)
salt and pepper to taste
move to oven 150 degC for 2 hours or so.
serve with rice (or chips) and a quarter lime per person, to be squeezed
over chilli to taste.
tastes better if frozen for a week.
may require a little water (or more wine) adding on reheat if gone too paste like.
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Soldato
Put tomato ketchup in it. Makes it taste awesome!