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Chilli con carne


Guy_Incognito

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I'm aware it's been done to death, but I can't find the thread - I've done a search and everything - but what are people's recipes for a good chilli?

 

If doing it with meat chunks, rather than mince, what's the best sort of meat? And do you just cook it then add the spices'n'that as usual?

 

And what's this I hear about sugar or chocolate in it?

 

Pointers would be appreciated, as it's my mission to hone my chilli into a masterpiece.

 

Thanks!

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I'm aware it's been done to death, but I can't find the thread - I've done a search and everything - but what are people's recipes for a good chilli?

 

If doing it with meat chunks, rather than mince, what's the best sort of meat? And do you just cook it then add the spices'n'that as usual?

 

And what's this I hear about sugar or chocolate in it?

 

Pointers would be appreciated, as it's my mission to hone my chilli into a masterpiece.

 

Thanks!

 

Ignore those c*nts.

 

I make great chilli.

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The recipe given to me by my missus (Which is lovely) is (Not 100% 'traditional' but very tasty and easy to make - I make it every month or so)

 

(You need a big, man pan like a Pressure Cooker you can stick a lid on - not a pressure cooker lid though :) )

 

Ingredients and method;

 

Put the Pan onto the oven on HIGH HEAT (Stirring Occasionally as you're adding the ingredients)

 

 

1 Can Kidney Beans - Drop into Pan

1 Can Chopped Tomatoes - Drop into Pan

1 Amount of Mince - Dry Fry in a frying pan on high heat until brown all over and then Drop into Pan

1 amount of Vegetable Peppers (Frozen is fine) - Drop into Pan

1 amount of mushrooms (Frozen is fine) - Drop into Pan

1 amount of sweetcorn - Drop into Pan

Chop 1 onion up - Drop into Pan

As many big spoons of Chili powder you are happy with - Drop into Pan - OR get fresh chilies, chop them up finely and drop them in - I tend to put a load of very hot chillies in rather than chili powder - but again this is personal choice.

1 amount of Kumin - Drop into Pan

1 amount of Garlic (Chopped or from a premade one) - Drop into Pan

1 can of baked beans - Drop into Pan

1 large bottle of Passata - Drop into Pan

1 amount of celery - Drop into Pan

 

 

Leave on High Heat, stirring until it's boiling.

 

 

Once boiling, turn to low heat or '1' and then stir every so often.

 

 

Personally I make it the day before, leaving cooking on low heat for around 5-7 hours (Stirring every 1/2 hour or so) and then turn the cooker off leaving it overnight (Covered obviously)

 

 

Then the next day, an hour or two before serving, turn the heat back on low or '1' and then stir every half an hour again.

 

 

Leaving it overnight really seems to make it taste even nicer - but it's all down to preference. I've made this about 50 times now and it's tremendous.

Edited by The Angry Moose
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:lol:

 

his missus wrote it for him. obviously doesn't trust him to know the difference between a pepper and some pepper.

 

I love that she points out after every ingedient that it goes in the pan. I'd like to know where else Andy might think they go.

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