Tried dark chocolate once.. Wasn't that keen.. My recipe is as follows: Soften onions and garlic and cumin oregano, then add the mince with two tea spoons of hot chilli powder two of smoked paprika, two cayenne pepper. Add about half a tube of tomato purée. Once all that has combined and meat browned. I add a glass of red wine. Cook that out. Then add fresh chilli, chopped peppers.. Then add tin of chopped tomatoes and a carton of passata, and chicken stock. Once bubbling add the kidney beans.. Then simmer for at least 45 mins.. Add salt and ground black pepper to taste..
Sounds good, have to try that one. Mine is a lot simpler than that May make it tonight in fact and have burritos
I take my chilli seriously.. I didn't have any purée last night so used ketchup.. Wasn't the same really. I also had courgettes which needed using so chopped them up an three those in as well..
My chilli............ Fry in olive oil and a knob of butter finely chopped onions and peppers with teaspoon of whole cumin seeds until the peppers are soft and the onions golden. Add salt black pepper and 3 cloves of crushed garlic. Peel and chop 2 beef toms and add to the pot. Add 1 heaped teaspoon of smoked paprika 2 teaspoons of chilli powder, 1 chopped ancho chilli and 1 square of good dark chocolate (any more and it will taste chocolaty and horrible). Add 500ml beef stock and bring to simmer. Fry some casserole beef untill brown and add to the pan including any juices. Cook for hours on very low untill the beef falls apart. Season and add tom puree at the end if needed. (tried adding 1/2 cup of coffee but wasn't keen)
Yeah me too, mine basically just make fajitas! Gonna make it extra hot, just recovered from flu so tryin to flush out the remaining illness.
had maple syrup and white chocolate pankcakes for breakfast again earlier. Not even thought about tea. Busy laughing at the bellend of a Chelsea mod* * Not you drogs.
Interesting. For what it's worth, here's MY chilli, honed to (I think) perfection over the years; Ingredients; 1 white onion 4 gloves of garlic 750g of lean prime minced beef 1 glass of red wine 1 teaspoon of ground cumin 1 teaspoon of ground coriander seeds 1 teaspoon of smoked paprika 1 teaspoon of cayene pepper 2 dried bird eye chillies 3 fresh green chliies 1 red pepper 1 tin kidney beans in chilli sauce 1 tin chopped or plum tomatoes 1 table spoon of tomato puree 1 tablespoon of tomanto ketchum (oprtional but adds the sweeteness) 1 cinnamon stick Roughly chopped fresh oregano salt and pepper to taste Heat table spoon of olive oil and fry chopped onion and crushed garlic till soft. Add mince and cook till turning brown then add the cumin, coriander, cayene, paprika and stir in until meat brown. Add the glass of wine and reduce by half Add chilli beans and the sauce, rinse can with half can of water and add. Do the same with tinned tomatoes Bring to the simmer and stir then add in the chopped chillies, dried chillies (keep seeds of both) and chopped red pepper. Add puree and tommy k Bring to the simmer again and then throw in the cinnamon stick and oregano and then season to taste. If after half hour not hot enough add cayene to taste and if it's too hot tough ****! Simmer gently for a couple of hours if possible or, even better, eat the next day. Serve on rice with grated cheese on top and garlic bread on the side.
For tonight's dinner I will be going out for a curry. Got a groupon voucher £12 three courses for two people.. In a good curry house too. Will probably end up with either a chicken jalfrezi, or a tikka masala but made hot. Garlic naan and chappatis
Forgot the kidney beans but of course I use them, also forgot 2 bay leaves. Worth trying the chocolate, whole cumin and Ancho chilli (fruity chilli). Will be trying the cinnamon next time I do one.
I wouldn't put the cinnamon in AND the chocolate, I think that would end up in a state of wierdness. I do think the cinnamon stick adds something good, Sweats tried it and disagrees but since I added that I always do now. Like your fruity chilli option. That's why I add red pepper, they have a touch of sweetness to them. baked beans, however, are for on toast.
This No I wasn't keen on the cinnamon sticks, but that is largely due to not really liking the taste of cinnamon.. Like I'm not a massive fan of coriander. I just buy the hottest chilli's I can find in tesco.. I quite like using those weird long sweet peppers think they are called romano peppers. I also added chilli flakes to mine.. I still everytime i make a chilli I think it will be really hot and it never is as hot as i want it.. I never used to put cumin in mine though now i think it is a must.. I tried Luv's way of using the seeds and thought it over powered everything a bit so think just using powder is better.. try putting some proper chicken stock in next time you make one.. I think it adds another depth of flavour.
Go to an asian supermarket and buy a big **** off bag of dried red bird eye chillies. They last for ever and add genuine heat to these things, without the powdery taste of chilli powder. Four or five of those, seeds and all, and you'll have good heat. Don't touch your eyes or bollocks after though. I've never added stock, the only water I add is the rinsings from the cans but might try it. I've ****ed about quite a bit, wth things like Leah and Perins and such like, over the years. Romano's are great. If they aren't about a common or garden red pepper does it. You don't use coriander seeds anyway but I prefer those crushed to powdered but agree that cumin podered in chilli is a better bet than seeds. Cumin seeds should be dry roasted before use I reckon. Talking of touching bollocks, I had a consultant jangling about with mine the other day, like he had a bag of marbles. He being a bloke. I didn't flinch, there's not much can make me blush nowadays!
May do that with the chillies.. Re powdery taste of chilli powder.. When do you add the powder?? I like to add it to the raw mince as it cooks it out.. A chef mate of mine (good chef too) reckons the best way is to mix all your spices then add to a splash of olive oil then heat up and cook out the spices then add to the chilli at the raw meat stage.. I also use another trick off his as I make a well in the middle of the meat and add the purée and cook that out before mixing with the browning meat.. Thankfully a male doctor has never handled my jewels. When I got the clap earlier this year the nurse at the clinic was really fit. Thought it might get blood in him as I looked down and her face was hovering just over the old fella giving him a right inspecting
You can get dried Ancho chillies in Tesco so easy to get, they are really random heat wise so add other heat after the ancho as they may be mild or really fiery. Most essential though and we all agree is good quality smoked paprika, love that stuff. I have experimented adding coka cola and maple syrup with decent results and when using mince beef I cook it stick in fridge overnight and reheat the next day it's much nicer. Much prefer the string beef you get slow cooking the casserole beef though.
I add them with the meat so they cook out. I just find chilli powder (not the cayene or paprika) to be exactly that, powdery. If you cook and it's not hot enough I don't just chuck in anther teaspoon of chilli powder, I add heat with these dried chillis. Otherwse a jar of 'very lazy' chilli is good to have in the fridge. I didn't make mine last night, going to tomorrow though, definitely. * edit after Luv, smoked paprika in a tin is the absolute bollocks and a must have*
