Chilli

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Chilli

Postby Prettykiwicrazy » November 16th, 2017, 12:19 pm

I have had a niggling want at the back of my mind for a few weeks now to make a chilli . I’ve made some ok ones in the past , but never a really amazing one . Do people use minced beef or brisket etc? The best one and last one I made was using stewing steak and possibly chorizo too ? I’d love to know everyone’s tips and also what they serve their chilli with. I’m not that keen on rice with it so tend to make spiced homemade wedges to have alongside with guacamole and a roughly chopped salsa
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Re: Chilli

Postby PatsyMFagan » November 16th, 2017, 12:48 pm

I have always used the recipe on the side of the little red tin of chilli powder (can't remember the make now :( ), however, I haven't made one for ages now. Iirc, it had cumin in it too that always made it taste just that little bit different. I always have brown rice with it .. I just like it's nutty flavour ;)
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Re: Chilli

Postby liketocook » November 16th, 2017, 1:02 pm

I've made it with both mince and beef pieces and while both are nice I prefer it with mince. I never add kidney beans as I'm not keen on them :sprout: , so tend to add baked beans, pinto or black beans. My tips are to add cumin, 1/2 tsp cocoa powder and a tsp of lime juice.
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Re: Chilli

Postby StokeySue » November 16th, 2017, 2:03 pm

I prefer small cubes of meat to mince, though mince is good, I once made it with diced ox heart cooke dvery slowly, was great

American recipes tell you to use chilli powder, which isn't ground chilli or cayenne, it typically contains paprika, oregano, cumin, onion powder and garlic powder as well as cayenne / ground chilli, sometimes ground coriander seed too

Don't see the point of the onion and garlic powder if you are starting with fresh onion and garlic, but I do use all the rest, needs quite a lot of oregano and cumin IMO

I use pinto beans (or rose coco / crab eye), softer & sweeter than red kidney beans

Not too much tomato, cook low and slow

Typical chilli powder recipe

http://allrecipes.com/recipe/237172/chili-powder/
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Re: Chilli

Postby TeresaFoodie » November 16th, 2017, 3:58 pm

I use veggie mince instead of beef, but my flavourings would suit either I am sure. A base of finely diced onion, carrot, celery, fresh chilli, ground cumin and smoked paprika. After that mix is sweating away, dried chilli flakes, chilli powder, then the beans of choice (red kidney of course, also borlotti, butter, chick pea) and a tin of plum tomatoes, then it all has to be simmered down with broccoli and loads of fresh coriander and the mince.
I like my chilli with crusty bread. Tonight I had a spud that needed using up so I had it on a jacket with butter and a side of steamed leeks and greens. Sublime! :chops:
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Re: Chilli

Postby suffolk » November 16th, 2017, 5:08 pm

My base is much the same as Tezza's, with the addition of chopped green pepper ... which as the recipe was given me by a friend who grew up in Argentina I think must be fairly authentic. She also insisted that the cumin is essential.
I use either minced beef or chuck steak which I cut up small myself and it's all simmered for 2-3 hours. I never use minced steak as I find the meat cooks too 'dry' and fibrous ... the fat content of ordinary mince helps keep it soft and unctuous.
I usually use kidney beans, but sometimes haricot beans or a mix of both.
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Re: Chilli

Postby Seatallan » November 16th, 2017, 5:18 pm

I too include peppers in my base but usually red rather than green. Cumin definitely and I usually add a pinch of allspice too. Like Suffs, I often use a mixture of beans (though usually borlotti rather than haricot).
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Re: Chilli

Postby Seatallan » November 16th, 2017, 5:19 pm

Sometimes add a bit of dark chocolate too.
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Re: Chilli

Postby Prettykiwicrazy » November 16th, 2017, 6:04 pm

Yeah I’m not a fan of kidney beans so might experiment with different beans . Not tried cumin before , so will give it a go. I use peppers too, usually green and sometimes add a tin of sweet corn, instead of beans
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Re: Chilli

Postby suffolk » November 16th, 2017, 6:25 pm

Seatallan wrote:I too include peppers in my base but usually red rather than green. Cumin definitely and I usually add a pinch of allspice too. Like Suffs, I often use a mixture of beans (though usually borlotti rather than haricot).


I have used borlotti (because I had some) but I prefer the haricot as I find they remain firmer throughout the cooking process, which in this kitchen can go on for several hours :D
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Re: Chilli

Postby smitch » November 16th, 2017, 8:31 pm

I like black beans or black eyed beans in mine. Not keen on kidney beans. I use a red and green pepper and finely diced carrot but no celery as I don't like it. I put in a mixture of chipotle, habanero and ancho chilli powders. I also use cumin and a bit of coriander. As we like a smoky chilli I often add some chipotle past too. I add a bit of cocoa powder and sometimes fennel seeds. It is normally served with jacket potato, although my OH prefers rice.
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Re: Chilli

Postby Amber » November 16th, 2017, 9:02 pm

I use the usual mince, onion, kidney bean type chilli, with added cumin, but this recipe is delicious for a ‘special’ meal.

https://www.jamieoliver.com/recipes/bee ... con-jamie/
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Re: Chilli

Postby Zosherooney » November 16th, 2017, 10:41 pm

I'm a rose coco girl and like a bean in my chilli..... but 3 types of cumin... whole seed, ground and roasted ground. Tomato is a must along with real onion and real garlic. no powders here... why ??? Oh, and oregano or marjoram and white basic rice with the Mexican flag of guac. sour cream and a tomato salsa.

Why am I feeling hungry again ?????
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Re: Chilli

Postby TeresaFoodie » November 17th, 2017, 3:54 am

I think I forgot to mention lots of garlic in mine. I used to buy dried chipotle and rehydrate and add those. I must get some more, and will also include green peppers next time. I have also toyed with the idea of having chocolate in it but rarely have chocolate in the house. Maybe I should invest in some cocoa powder just for this purpose.
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Re: Chilli

Postby StokeySue » November 17th, 2017, 8:49 am

Teresa has reminded me, I have put a good dollop of chipotles in adobo into the last couple of chiilis I've made, really helps
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Re: Chilli

Postby Prettykiwicrazy » November 17th, 2017, 11:11 am

I’ve never tried the chipotle , that might be giving the depth of flavour and wanting to lick the plate clean feeling I usually look for . My spicing is usually garlic, onions, fresh chopped chilli, paprika and sometimes dried chillies too
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Re: Chilli

Postby Ratatouille » November 17th, 2017, 1:22 pm

Where Clive when we need him?
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Re: Chilli

Postby Badger's mate » November 17th, 2017, 5:28 pm

I very typically use cubed pork to make chilli.

Smoked paprika, oregano, fresh coriander, tomato, garlic, onion and chilli. Black, red, borlotti or 'yin/yang' beans :chops:

Sometimes add a hint of cocoa.

Don't suppose it's made anywhere else like this, don't suppose I care. :D
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Re: Chilli

Postby Mamta » November 20th, 2017, 7:14 am

I often make chilli with Soya mince. It needs to be soaked and washed a couple of time in running water, to remove that 'dry Soya' smell, but is excellent once you have done that. It also needs slightly more spicing than the actual mince meat.
Mine is onion, garlic and ginger fried, then chopped tinned tomatoes, salt, chilli, smoked paprika if I have an, nutmeg, coriander powdery, freshly ground cumin-a generous amount. I add any small beans tin that I have at the time. With Soya, the amount of spicing has to be more than with mince. It is pretty tasty, even though there is no meat in it.
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Re: Chilli

Postby Badger's mate » November 20th, 2017, 9:04 am

Yes, cumin. I forgot that. I always put ground cumin in too.
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Re: Chilli

Postby Prettykiwicrazy » February 16th, 2018, 5:39 pm

Hi everyone, so at long last made a chilli , taking all your advice on board and was lovely. I used steak mince, onions, garlic and green pepper . The spicing was cumin, quite a bit of oregano , a squeeze of chipotle paste and some chilli flakes, plus a square of dark chocolate with the tinned tomatoes.
I think the dark choc and chipotle were definitely the heroes of the dish. I simmered it on the stove long and slow, which I think always improves mince dishes . I've frozen quite a lot of it and served it with garlic and chilli roasted new potatoes, and avocado , lots of lime and salt, red onion and red chilli all roughly chopped together . Thanks for your help
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Re: Chilli

Postby Catherine » February 16th, 2018, 10:05 pm

That's great. I bet you will find it tastes even better after being frozen. It kind of intensifies the flavour
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Re: Chilli

Postby Zosherooney » February 16th, 2018, 10:29 pm

2nd-ed!
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Re: Chilli

Postby karadekoolaid » February 17th, 2018, 1:09 am

Excelentísimo!!
The chocolate is marvellous, isn´t it? Doesn´t need much, but it definitely adds a layer of unexpected and exotic flavour .
As for the chilpotle - well having just returned from Mexico, I can assure you that the smoky flavours of many of the chiles available there are essential to the flavours of a particular dish. I finally started to believe that they can actually classify levels of smokiness, depending on the chile they use!
" Bite off more than you can chew, then chew like Hell!"
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Re: Chilli

Postby Ratatouille » February 18th, 2018, 4:51 pm

I always use the recipe Clive posted a few moons ago - and use steak mince. I consider the chocolate to be essential. WE raise a glass to KK every time I make and serve it :hi5: :hi5:
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Re: Chilli

Postby Amber » February 18th, 2018, 9:16 pm

For a ‘posh’ (as opposed to everyday) chilli, I Iike this recipe.

https://www.jamieoliver.com/recipes/bee ... con-jamie/

(However, I was 100% certain there was chocolate in there... :oops: :oops: .... is coffee similar?)
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Re: Chilli

Postby TeresaFoodie » February 18th, 2018, 10:20 pm

I like the look of that recipe, but have never seen coffee added to chilli. Can't see why it wouldn't work. Same as chocolate. Weird but strangely compelling enough to give it a go.
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Re: Chilli

Postby karadekoolaid » February 19th, 2018, 1:33 pm

Ratatouille wrote:I always use the recipe Clive posted a few moons ago - and use steak mince. I consider the chocolate to be essential. WE raise a glass to KK every time I make and serve it :hi5: :hi5:


I´m honoured, Rats! :)

Tezza - coffee works well - as long as you don´t use too much . You don´t want a Chile Con Latte, do you? :lol: :lol:
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