Soldato
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- 11 Sep 2009
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- France, Alsace
fight fight fight....
I'll get mine up in a bit, too much work to do...
I'll get mine up in a bit, too much work to do...
Slow cooker recipe for Chili Con Carne
- Thread starter Egon
- Start date
Soldato
- Joined
- 11 Sep 2009
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- France, Alsace
That's like saying I've made a great omelette but I don't use eggs.
No it isn't at all. There isn't really a substitute for eggs as they are the primary ingredient of an omlette. Meat is the primary ingredient of chilli but it can be sustituted out for alternatives if people want to.
And I guess I am a little worked up (edit: more mildly irritated) because it is not really in the spirit of this forum to come on a trash peoples' recipes. It was almost a statement of, "How dare you post this recipe in a thread where someone is asking for a chilli recipe."
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They are not trashing it, rather saying that they, personally, wouldn't use it.
Tbh I agree it might be nice but it's not chili. Veg, tarragon, mixed herbs, gravy granuals
Either 500g steak or mince
Large onion diced
1tbsp cumin
1/2 to 1 Bottle Chili powder. Freshly ground dried chillies have better taste though.
1 can red kidney beans in chilli sauce
2 garlic cloves
1/2 can passata or chopped tomatoes
1 litre of beef stock.
Oil +seasoning.
Optional 1tbsp origano
Optional 2 squares dark chocolate, purer the better.
Sure it's not the height of offense (crikey I am not that touchy
) but I still felt the need to have to defend why I had gone to the trouble of posting in this thread and that's why I think the comments were a little insensitive.
When making "chilli" myself I use tomatoes and beans along with beef. Proper Chilli is basically just diced beef, onions, suet & spices.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/may/12/cook-perfect-chilli-con-carne
Is a good read and the finshed receicpe works well to but in torttillas.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/may/12/cook-perfect-chilli-con-carne
Is a good read and the finshed receicpe works well to but in torttillas.
Well the chili is in the slow cooker now. Here's how I went about it.
*Browned 500g Mince in a little olive oil, added onions to soften and lightly brown.
Added it to the slow cooker, along with the following:
*1 red pepper, sliced
*1 carrot, diced
*2 garlic cloves finely chopped
*1 carton of Pasata (400g I think)
*1 tin of Cannellini beans
*50ml of beef stock (will see how things go, may add more)
*2tsp of Mild chili powder (all I had, hope it's OK)
*1/2tsp Sugar
*1/2tsp Cinnamon
*1/2tsp Cumin
*1/2tsp of Paprika
*Salt & Pepper
*A couple of chunks of dark chocolate (will add these in the last hour)
Is now cooking on low for 6hours. Will let you know how it turns out
*Browned 500g Mince in a little olive oil, added onions to soften and lightly brown.
Added it to the slow cooker, along with the following:
*1 red pepper, sliced
*1 carrot, diced
*2 garlic cloves finely chopped
*1 carton of Pasata (400g I think)
*1 tin of Cannellini beans
*50ml of beef stock (will see how things go, may add more)
*2tsp of Mild chili powder (all I had, hope it's OK)
*1/2tsp Sugar
*1/2tsp Cinnamon
*1/2tsp Cumin
*1/2tsp of Paprika
*Salt & Pepper
*A couple of chunks of dark chocolate (will add these in the last hour)
Is now cooking on low for 6hours. Will let you know how it turns out
Soldato
- Joined
- 11 Sep 2009
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- France, Alsace
I was merely playing devils advocate about the eggs, using it as an extreme example.
Don't get offended though, everyone does things massively differently, this is how we get such varying great dishes. If we all used the same recipes it would just be sack.
Typical me though in chef mode; you don't do it like me, you're doing it wrong
Apologies if you took offence to this though, none was meant and certainly not to remove/not post any more recipes!
If I can remember my chilli, I use:
500g Lean beef mince (not too lean mind, 15% fat?)
(controversial one here!) 1 pack smoked lardons (adds to the depth of flavour)
1 red onion
3 cloves of garlic
Beef stock
paprika 1tsp (smoked)
Cayenne Pepper 1tsp
Chilli powder 1tsp (hot)
Worcestershire sauce (splash of)
Oregano
For my fresh chillies I tend to use different ones depending on how long I will cook it for, and for the flavour of the chilli I use the chillies whole and simply pierce them to allow the flavour but not the heat out.
Also a dried chipotle chilli adds to the smokeyness I love in my chilli.
2 fresh chillies of choice, pierced and added whole
tomato puree (or if you have them sundried tomatoes blitzed up)
tin of tomatoes (or passata)
Sugar (this is really important and sugar brings out the flavour in the tomatoes) - not too much though, say about 1tbsp
Dark chocolate (70%+ cocoa and good quality) - grated in, I dont measure but about 2/3 tsps?
salt and pepper naturally.
Then I let it really cook slowly. The best tomato based sauces have had time to really develop, so sometimes I'll do a chilli the day before or the morning of when I want to eat it and then heat again, which is when I tend to add the kidney beans as these only take about 15-20 to really soften up.
That's my chilli, it changes flavour depending on the chillies I use in it, which is part of the fun. A really nice fruity (for a chilli, if that makes sense) one using Lemon Drop chillies, but my standard would be anaheims or you can get a nice flavour from birds eyes, but again pierced and not loads chopped in to it.
I can take that being ripped apart haha
Guess I was a bit more touchy than I thought about it. Apologies for overreaction but I read peoples' posts as they were typed (including any smilies used). When AH2 used the embarrassment smiley I felt it was aimed at me that I should be embarrassed for having mentioned veg, 5 spice and gravy granules.
How people convey what they are trying to say means so much on a forum.
How people convey what they are trying to say means so much on a forum.
The basic components of chilli are:
Meat
Passata/chopped tomatoes with juice
Chillies/chilli powder
Cumin
If you have that base, anything else can be added to make a variation of it.
My slow cooked chilli:
500g diced beef
500ml passata
500ml beef stock (1 Oxo cube)
1 can kidney beans (Drained)
Chopped chillies to taste (or a jar of jalapenos if I am being really lazy)
2 bell peppers, sliced
14g ground cumin (half a shaker) <-- crucial ingredient for the proper chilli flavour
Tablespoon of smoked paprika
Pinch of sugar
Teaspoon of marmite/bovril
Cook on low for 6 hours, than 2 hours uncovered on high to thicken it. You can add corn starch or carefully sift in some flour if you want to thicken it up quicker.
Meat
Passata/chopped tomatoes with juice
Chillies/chilli powder
Cumin
If you have that base, anything else can be added to make a variation of it.
My slow cooked chilli:
500g diced beef
500ml passata
500ml beef stock (1 Oxo cube)
1 can kidney beans (Drained)
Chopped chillies to taste (or a jar of jalapenos if I am being really lazy)
2 bell peppers, sliced
14g ground cumin (half a shaker) <-- crucial ingredient for the proper chilli flavour
Tablespoon of smoked paprika
Pinch of sugar
Teaspoon of marmite/bovril
Cook on low for 6 hours, than 2 hours uncovered on high to thicken it. You can add corn starch or carefully sift in some flour if you want to thicken it up quicker.
Looks good krooton, my recipe was similar.
Having just eaten the chili in question I can say that it turned out quite nice. It needed more chili powder and more cumin and I forgot to buy chillies today as I thought I had some. But overall, I'm pleased with the result.
Yum, I love a good chili con carne
Having just eaten the chili in question I can say that it turned out quite nice. It needed more chili powder and more cumin and I forgot to buy chillies today as I thought I had some. But overall, I'm pleased with the result.
Yum, I love a good chili con carne
I'll share my recipe...
500g braising steak
1 large diced onion, couple of cloves of garlic chopped up
300ml beer
Decent amount of cumin (2 tsps)
Salt and pepper to taste - I use a little fajita seasoning as well
Paprika
Dried chilli
Chopped fresh chili
(The idea with the different types of chili is to get a depth of heat and warmth)
Corn flour
Season the meat with your salt and pepper, then start off by browning the meat with a little oil in a hot frying pan - just until the meat is brown on the outside, don't cook it at this stage for too long.
Drain the juices (save for later), cook some onions with a little butter or oil in your chili pot.
Add the beer, meat, chilis, cumin, paprika and chopped garlic to the chili pot.
Let that cook slowly on a very low heat over the course of 3/4 hours. The beer should reduce down, but keep a lid on the chili pot with a little gap so as not to let too much of the juice out.
To thicken it up at the end, you might need to add a little corn flour but be careful at this stage the last thing you want is big lumps of flour in your chili.
The idea is to cook the meat nice and slowly, so that when it comes out it's really tender like a stew.
Serve with tortilla chips, sour cream and a squeeze of lime.
No beans.
No tomatoes.
500g braising steak
1 large diced onion, couple of cloves of garlic chopped up
300ml beer
Decent amount of cumin (2 tsps)
Salt and pepper to taste - I use a little fajita seasoning as well
Paprika
Dried chilli
Chopped fresh chili
(The idea with the different types of chili is to get a depth of heat and warmth)
Corn flour
Season the meat with your salt and pepper, then start off by browning the meat with a little oil in a hot frying pan - just until the meat is brown on the outside, don't cook it at this stage for too long.
Drain the juices (save for later), cook some onions with a little butter or oil in your chili pot.
Add the beer, meat, chilis, cumin, paprika and chopped garlic to the chili pot.
Let that cook slowly on a very low heat over the course of 3/4 hours. The beer should reduce down, but keep a lid on the chili pot with a little gap so as not to let too much of the juice out.
To thicken it up at the end, you might need to add a little corn flour but be careful at this stage the last thing you want is big lumps of flour in your chili.
The idea is to cook the meat nice and slowly, so that when it comes out it's really tender like a stew.
Serve with tortilla chips, sour cream and a squeeze of lime.
No beans.
No tomatoes.
Personally, the 3 essentials are: Oregano, Cumin and dried Chipotle chilies.
Obviously you need the staples such as onions, tomatoes and beef. But everything else is down to personal taste IMO, some people prefer it sweeter/hotter etc.
Obviously you need the staples such as onions, tomatoes and beef. But everything else is down to personal taste IMO, some people prefer it sweeter/hotter etc.
Soldato
- Joined
- 22 Sep 2008
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- Location
- Burscough
I am not a fan of doing chilli / bolognese type meals in the slow cooker, tends to turn the meat to mush....wouldn't recommend.
I am very much a fan of passata in my chilli. Not sure that some of you put in 1L or 500ml of stock aswell as the tomatoes..is it not very runny then??
Also prefer green pepper instead of red for some reason!?
My friends and I often make a big pot of chilli if we are all going round to one of our places. That is the beauty of it - no one makes it the same and all offer their own 'secret' ingredients!
To conclude; chilli is great!
Also prefer green pepper instead of red for some reason!?
My friends and I often make a big pot of chilli if we are all going round to one of our places. That is the beauty of it - no one makes it the same and all offer their own 'secret' ingredients!
To conclude; chilli is great!