Chilli

I swear to god, i make the best chilli in the world. I have just produced the best ever chilli again. From this morning mind. It is not even classed as ready until tomorrow mind. But it is still better than any i have ever tasted. as usual mind. My chilli has been tried and tested form here to Texas and approved by EJ , an old guy with a stetson in Texas and by Russians when i was travelling over ther. I am for sure the king of chilli. Just thought i would share that.

 

Funny you should say that, we were just talking about Nobby blowing his own trumpet earlier today.

 

YOU CAN PUT YOUR NOBBY IN IT IF YOU WANT, or in your trumpet. Personaly i have it with guacomole and soft tortilla. It's still the best.

 

Probably too hot for my nobby.

 

what's the recipe then?

 

I suppose it's the same as everyones recipe but in different amounts.
Loads a mice beef. not too lean
loads a mshrooms and onions.
Wack em all in a big pan with a bit oil
Tip in some tomato puree of some sort. This time was a dolmeo with chilli and garlic.
More garlic puree and ginger puree
loadsa oxos and a few scoops a bisto granuals in boiled water to melt it and this mixed with cayenne chilli pepper and normal chilli powder. (real chills are good) but unmeasurable in their heat content and end product.
Boil for ages until the contents are all look like mince. Two spoons of sugar.
Let this simmer for ages. Allow to soak off the heat. for hours while slobbering like a loony and tasting regularly. Several drinks of an alchoholc nature help the wait. Add more mince becuase you have made it too hot. Boil for ages again during which time your female partner tastes it eating the raw mince in turn while you think about some other raw meat she can eat. (but will not). Boil somemore and let simmer. The longer you leave it the better. Add various to taste. Allow minimum of 4 boil ups and look like nice stiff dark brown, can stand up on it's own, cacky. Then serve at various intervals while it gets even better over time. Simples. But depends on the measures used. Sugar is a must. not salt. Plenty of that in oxo etc.

 

Not mice beef, minced beef

 

More of a curry man. Chilli is nothing to me.

 

Forgot to add. Wack it down with a soft tortilla guacamole and sour cream with a wallop of salsa. Scrumsh bye the way.

 

Heathen. But then again you have not had the enlightenment of one of mine. Poor shadow of a life.

 

Sounds a similar recipe to mine, except I add a splosh of bourbon and do it in a slow cooker after browning the mince and veg in a pan of shallow oil.
Also the chill powder I use has bhut jolokia in it, used in the right amounts for non-spice heads you can make the chilli taste really warm and flavoursome without any real kick and if I'm making it for fellow spice heads I make it extra hot and add a dash of 15 minute burn into it.
Mines pretty much a family recipe my parents gained while my dad worked over there and is always a firm favourite at christmas, but I've adapted it due to my own experimentation and through making chilli week in and out while working at the SoS for the hospitality side of things.

 

Lost me at Mushrooms .. bleurgh .. something wrong with those slippy little characters that doesn't agree with my insides .. lose the 'shrooms and you may well have the best chilli in the world ..

(can't believe EJ approved it with mushrooms in .. he's gone down in my estimations)

 

Cant' see em if it's cooked properly. EJ knows his stuffand made sure there were no kidney beans in. (yankee chill with beans) The sugar acts as a burn reducer. Loverly taste without too much burn. Heay it up with more chilli if you want. All to taste. (i like it hot) someof my company does'nt. But the sour cream and guac will sort that. Thick bread and butter is good too with chilli. It should pile up on a ritz cracker as well. I have perfected itover years after the experience in the Dean Diner on Dean st. in the early 80s cup of chilli. Lovely. Mine's now better.

 

I bow to your Chilli making prowess Ghenghis ...

 

Thats not a chilli man! Where is the cumen seeds (the flavour of a chilli), kidney beans and sprinkle of cinnamon that define the taste.
Also a splah of red wine into the mince after draining the fat is just the ticket.

 

I havnt seen a good old recipe for a while, probably due to the lack of wums!

 

That's not chilli. That's middle class bolognese type chilli for dabbing your celery sticks in. Chilli is from middle Americas. Texas etc. Ask them what they put in. Actually in their chilli competitions (massive thing over there) only chill and meat goes in in their natural form. Very little else is allowed.

 

And besides. Everyone who has my chilli agrees with me. (or i chuck them oot of my BBQ) not. I have had challengers. They were left bloodied at the side of the road.

 

I can't believe you missed out kidney beans, cumin and fresh coriander. Three chilli essentials. Your so called chilli means nothing to me.

 

You're not cummin at the thought of trying it are you not?