Calling all chilli lovers

bobmac

bobmac

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I'm going to try a new chilli recipe and thought someone on here might be able to help please.
It's not so much the heat of the chilli, that's easy, it's the flavour I'm after.

Ingredients acquired so far.....

Mince
Onions
garlic
red/green pepper
kidney beans
S&P
red wine
chopped tomatoes/puree

Have I missed anything?
Thanks in advance
 
Cumin, cayenne pepper, chilli powder, coriander powder and freshly chopped chilli's (whatever variety suits you). I also finish mine with grated dark chocolate - adds a nice flavour/colour.
 
Bay Leaf(s), Cumin, Paprika

And remember W C Fields.... 'I cook with (red) wine. Sometimes I even add it to the food!' Not much for chilli - it can overpower the more subtle spices!
 
Posted this a couple of years ago, it's a winner, literally...

1 Kg minced beef (or 500g pork and 500g beef)
1 large onion, finely chopped
4 Garlic cloves, finely chopped
1 can Budweiser
500ml beef stock (sometimes less if I want it to cook quicker)
1 can chopped tomatoes or 500g tub of passata
3 tbls. Chili powder (or as much as you want really)
2 tbls. Ground Cumin
1 tsp. Oregano
1 tsp. Paprika
1 tsp. Smoked Paprika
1 tsp. Chipotle Paste (or use chopped chipotle chillis)
1/2 tsp.Mustard Powder
2 tsp. Brown Sugar/Moasses
1 tsp. Cocoa, unsweetened
1 tsp. Ground Coriander
1 tsp. Flour
1 tsp. Cornflour
I like beans in my chili so I add some


Extra additions if I can be bothered, stick them in the oven on a high heat and remove one by one as they cook.


1 Blackened red onion (add with large white onion when frying)
1 Blackened green pepper (add halfway through cooking)
4 Blackened garlic cloves (as above)
6 Blackened whoile jalapeno chillis (as above)








In large pan, fry the onions on high then reduce to medium and cook until just going brown.
Add the garlic for a few minutes then tip in all the spices.
Increase the heat to high and add the meat, frying and stirring until browned and remaining dry ingredients.
Fry for a couple of minutes then add the sugar, beer, stock and tomatoes, then reduce heat and simmer covered 2 hours
until the liquid has reduced right down.
Mix the flour and cornflour with a few tablespoons of the cooking juices and add to the pan.
Cook for another half an hour or so.
If adding the extras, put in about an hour from the end.

Don't think I've missed anything out :thup:
 
bobmac said:
I'm going to try a new chilli recipe and thought someone on here might be able to help please.
It's not so much the heat of the chilli, that's easy, it's the flavour I'm after.

Ingredients acquired so far.....

Mince
Onions
garlic
red/green pepper
kidney beans
S&P
red wine
chopped tomatoes/puree

Have I missed anything?
Thanks in advance
Click to expand...

chillies?
 
Thanks for the tips.
Interesting some use coriander and cumin which I associate more with curries.

Looking forward to using this which I got from the cash and carry yesterday for £1.99 a litre :)

0eee28cd-0b79-4803-b8ce-61d7d0408633.jpg
 
Rooter said:
Worcester Sauce
Click to expand...


This is sacrilege. Worcester sauce is a very, very poor relation to the mighty, legendary Sheffield sauce, Hendersons Relish. Superior to Worcester sauce in every way. One of Yorkshire's best kept secrets. My sisters and I were all weaned on it. Makes pies perfect. Enhances so much and chilli and span Bol would be incomplete without a good glug of Hendo's - the elixir that KT Tunstall called "the best non-alcoholic liquid on the face of the earth."

Buy some and gain enlightenment. :)

http://hendersonsrelish.com

https://www.buy-hendos.co.uk/
 
Yorkshire Relish is great but they're different. Hendo's is very weak and more like a flavoursome vinegar, lovely on chips. Worcester is more of a sauce to add when cooking or if you want A LOT more flavour.
 
Snelly said:
This is sacrilege. Worcester sauce is a very, very poor relation to the mighty, legendary Sheffield sauce, Hendersons Relish. Superior to Worcester sauce in every way. One of Yorkshire's best kept secrets. My sisters and I were all weaned on it. Makes pies perfect. Enhances so much and chilli and span Bol would be incomplete without a good glug of Hendo's - the elixir that KT Tunstall called "the best non-alcoholic liquid on the face of the earth."

Buy some and gain enlightenment. :)

http://hendersonsrelish.com

https://www.buy-hendos.co.uk/
Click to expand...

Here you go sir. (maybe the odd bit of bad language) I say maybe, the first word of the song is the F bomb..... you have been warned!

[video=youtube;qfAJtf3QuBY]https://www.youtube.com/watch?v=qfAJtf3QuBY[/video]
 
bobmac said:
Thanks for the tips.
Interesting some use coriander and cumin which I associate more with curries.

Looking forward to using this which I got from the cash and carry yesterday for £1.99 a litre :)

View attachment 22008
Click to expand...

Drop Khamelion a line. He's mega into this sort of stuff and grows countless varieties of explosive chilli's. Finding a better chilli beef chef would be difficult to do.
 
Snelly said:
This is sacrilege. Worcester sauce is a very, very poor relation to the mighty, legendary Sheffield sauce, Hendersons Relish. Superior to Worcester sauce in every way. One of Yorkshire's best kept secrets. My sisters and I were all weaned on it. Makes pies perfect. Enhances so much and chilli and span Bol would be incomplete without a good glug of Hendo's - the elixir that KT Tunstall called "the best non-alcoholic liquid on the face of the earth."


Buy some and gain enlightenment. :)

http://hendersonsrelish.com

https://www.buy-hendos.co.uk/
Click to expand...

Why would you be eating pies?
 
Rooter said:
Here you go sir. (maybe the odd bit of bad language) I say maybe, the first word of the song is the F bomb..... you have been warned!

[video=youtube;qfAJtf3QuBY]https://www.youtube.com/watch?v=qfAJtf3QuBY[/video]
Click to expand...

A classic.

Almost as good as their rendition of "A message to you Rooty!"
 
Beezerk said:
Don't think I've missed anything out :thup:
Click to expand...

This recipe looks the biz and I will give it a crack this weekend.

I have a good cheaty one which is quick.


500kg Lamb Mince
2 Oxo cubes
Large onion
5-6 Birds eye chilies (2 chopped up finely with seed left in) the others pricked with a fork and added as dish cooks
4 Cloves garlic
3 squares of grated Bourneville
2 tsps. of chipotle chilli powder'
Salt and pepper to taste

A bottle of this bad boy

Jardines.jpg

Dry fry the mince in a pan
Crumble in the Oxo cubes - distributing them well throughout the mince and fry for another 2 mins
Chop the onion and fry until translucent
Add the above to a good cast iron casserole
Tip in the Jardine's sauce and sloosh out the remainder by half-filling the bottle with water and add
Press the garlic cloves and add
Bung in good handful of coriander
Towards the end of cooking time grate the chocolate into the mix

Let it cook on a low heat for about 2 hours

Et voila!!
 
Last edited:
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