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Calling all chilli lovers

bobmac said:
Thanks for all the tips.
I cooked it all day yesterday in the slow cooker and tastes much better than my last efforts
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Next time bob, cook it 2 days before planning to eat it. The chilli intensity increases and the depth of flavour also. Also try diced beef rather than mince! Its a taste sensation!
 
Rooter said:
Next time bob, cook it 2 days before planning to eat it. The chilli intensity increases and the depth of flavour also. Also try diced beef rather than mince! Its a taste sensation!
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Will try the diced beef next time.
In the mean time, 12 portions now in the freezer :)
 
IF you really can be bothered, my method for a superior chilli, make a sauce first off, various veggies slow roasted, carrots, celery, tomatoes, garlic, red bell peppers, onion and of course chilli of your choosing. Keep em covered, you want them cooked and nice and soft not burnt. Transfer to a large sauté pan or casserole add some stock or your choosing, veg, chicken will do, but as chilli is generally beef based, a good beef stock is best, cook to simmer, take of heat let cool a little and then blend, add salt pepper as required.

Some nice steak up next, flank, skirt or if you're pushing the boat out a sirloin. Chop into large chunks and season. To season, flour on a large freezing bag, salt pepper, garlic powerder, English mustard powder, chilli powder, paprika, cumin, ground ginger, coriander powder. Dry steak, toss in seasoning, brown in batches in frying pan, transfer the lot once done to casserole, add stock and slow cook till the meat is falling apart.

Mince a good lean 5% or less fat mince is best, brown in a dry frying pan, draining and fat which comes off it, set aside

onion into the mince pan, cook till soft ad few caramelised edges are good, add onions, mince to steak add sauce to steak, chopped fresh or a can or two of chopped toms into steak, stir.

Chop chilli of your choice and add to steak.

Half hour before end add you kidney beans

If you want you could deglaze the mince and onion pan with a shot of bourbon and add that to the steak mixture.

Chillis

Birds Eye - small pack a small punch with some heat
Jalapeno - very mild, reasonable flavour but not much heat
Cayenne - Nice, good flavour, good heat
Habanero - Distinct smell and taste, very hot
Serrano - Hot, good taste, generally used in salsas
Scotch Bonnet - Very hot, slightly sweet

There are loads of varieties of the above, Paper Lantern (Habanero) is a favourite of mine.

I've made a extremely hot chilli sauce with my chillis left over from last season, which is basically chillis, tomato, onion, garlic and spices. This will be my base for chillis.
 
Not unless you cook the bejesus out of the alcohol when wine is added to a sauce then (IMO) it tastes really pants.

Always wary when dining with friends if the host / hostess announces "there's nearly a full bottle of wine in here."

Worst meal I've ever had was a coq au vin that tasted like warm red wine and nothing else. Good manners made me say how lovely it was. The memory still makes me gag even now some 30 years later. Ghastly.
 
The best way I have found to get the real taste of chilli is to use a mild powder as a base. That way you don't have to worrie to much about the heat so you can use enough of it to give you the back ground flavours it has. You can easily adjust the heat once your happy with the taste.
 
Doh said:
The best way I have found to get the real taste of chilli is to use a mild powder as a base. That way you don't have to worrie to much about the heat so you can use enough of it to give you the back ground flavours it has. You can easily adjust the heat once your happy with the taste.
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That's what I was after, a nice flavour with a bit of bite
 
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
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You don't want green/red peppers in a chilli - and you need some chilli powder - or a mix.

...and never ever have heard of putting wine into a chilli
 
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SwingsitlikeHogan said:
You don't want green/red peppers in a chilli - and you need some chilli powder - or a mix.

...and never ever have heard of putting wine into a chilli
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As per my post, I use any colour bell pepper as a base veg mix for a sauce, they all add flavour.

@bobmac, if you want the chilli taste but not the heat use whole chillis, just snap or cut of the tip of the chilli and use the entire chilli through the cooking process, when done remove the chilli.
 
JohnnyDee said:
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

View attachment 22020

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!!
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Jeeeezus Johnny, how many people are you cooking for? :eek:
 
JohnnyDee said:
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

View attachment 22020

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!!
Click to expand...

Lamb Mince .... really???
 
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