Chilli recipes

LoveCurryPies · Post by **LoveCurryPies** » Thu Sep 14, 2017 10:21 am

About to make another chilli and wonder if anyone has any good suggestions for ingredients.

I've got my mince, 1 x red chilli, carrot, celery, 1 x green pepper, olive oil, red kidney beans, chopped tomatoes, baked beans, sweetcorn niblets, balsamic vinegar, beef stock cube, chilli powder, brown pepper, cumin and cinnamon.

I had wondered about adding some pieces of bacon.

Am I missing anything that will really make a very special chilli?

Rileybobs · Post by **Rileybobs** » Thu Sep 14, 2017 10:27 am

How about a bit of chorizo?

ClaretEngineer · Post by **ClaretEngineer** » Thu Sep 14, 2017 10:29 am

Rileybobs wrote:How about a bit of chorizo?

Transforms a chilli.

Cheesy topped nacho's on the side.

fatboy47 · Post by **fatboy47** » Thu Sep 14, 2017 10:38 am

I'm a bit of a chilli afficianado.

If you're really serious about this then you need to be using some diced beef rather than mince, and a long time in a slow cooker is best. Get some heat into it...a bland chilli just doesn't work. Most recipes specify kidney beans for a reason...they're the best in this dish. I do whack in a few mushrooms personally...and you can never make enough.

A few sun-dried tomatoes lobbed into your stuff could enrich it a bit.

Nice to chase it down with a decent cheesecake or pavlova.

NW1O Claret · Post by **NW1O Claret** » Thu Sep 14, 2017 10:40 am

Replace the beef mince with brisket and cook slow and low for 6-8 hours.
Adding black Coffee ( 250ml ) or dark chocolate ( 90% cocoa solids ) will add a great depth of flavour.

piston broke · Post by **piston broke** » Thu Sep 14, 2017 10:49 am

Pleased to see you adding corn.
I do this for flavour and a bit of colour, Mrs Broke not a fan though.

starting_11 · Post by **starting_11** » Thu Sep 14, 2017 10:51 am

Oh lord I could take this thread apart 1 million times over!!!!

MACCA · Post by **MACCA** » Thu Sep 14, 2017 11:09 am

Do you not use an onion? Pepperoni/bacon adds some flavour. I also add mushrooms and use tinned tomatoes with garlic rather than the plain ones.

Knocked one up only this morning for a quick tea tonight, although only used a fraction of your ingredients, I dont usr cellary, carrot or corn ( although I may try corn in future) and didn't go full tilt as I just used up what was in.

LoveCurryPies · Post by **LoveCurryPies** » Thu Sep 14, 2017 11:09 am

Rileybobs, I added chorizo last time (2 weeks ago).

The mince is from Sykes House Farm who supply the top restaurants around Harrogate & North Yorkshire. Their beef burgers are simply heaven.

Fatboy47, sun-dried tomatoes is a good call. Will give that a try.

NW10 Claret, dark chocolate...what a fab suggestion!

starting_11 we are all waiting to hear your suggestions.

Rowls · Post by **Rowls** » Thu Sep 14, 2017 11:11 am

Gotta love a good UTC food thread

LoveCurryPies · Post by **LoveCurryPies** » Thu Sep 14, 2017 11:14 am

Macca, Yes I missed onion and mushrooms off my list. Must admit I'm not sure why I out celery in....blame Delia.

LoveCurryPies · Post by **LoveCurryPies** » Thu Sep 14, 2017 11:15 am

I make enough for 2 or 3 days. Certainly tastes better if left over night. Freeze the rest for a quick meal mid week.

ClaretTony · Post by **ClaretTony** » Thu Sep 14, 2017 11:16 am

Pleased to see someone else uses cinnamon

A.Claret.Fan · Post by **A.Claret.Fan** » Thu Sep 14, 2017 11:17 am

A well used site for the chilli head...

http://www.hot-headz.com/

Claret Kitch · Post by **Claret Kitch** » Thu Sep 14, 2017 11:18 am

Dark Chocolate is a must in my Chilli. Just a couple of standard pieces for a serving of 4 people. Cocoa powder if you don't/not allowed chocolate in the house!

ClaretTony · Post by **ClaretTony** » Thu Sep 14, 2017 11:19 am

Claret Kitch wrote:Dark Chocolate is a must in my Chilli. Just a couple of standard pieces for a serving of 4 people. Cocoa powder if you don't/not allowed chocolate in the house!

I try, for most of the time, to be a well behaved diabetic and therefore have never put any chocolate in. How does it improve it?

Sausage · Post by **Sausage** » Thu Sep 14, 2017 11:26 am

I add a generous glug of port. Also use real chillies rather than powder.

MACCA · Post by **MACCA** » Thu Sep 14, 2017 11:30 am

LoveCurryPies wrote:I make enough for 2 or 3 days. Certainly tastes better if left over night. Freeze the rest for a quick meal mid week.

Doesn't everything? Corn beef hash, curry, Sheppards pie along with chilli are just a few things that IMO taste better 24 hours later, when left to stew. Oh you can add stew to the list too.
Slowly left to cool down, and then slowly warmed back up again. Mmmm Im very hungry now.

LoveCurryPies · Post by **LoveCurryPies** » Thu Sep 14, 2017 11:31 am

Sausage wrote:I add a generous glug of port. Also use real chillies rather than powder.

I did add the remains of a bottle of Rioja in the last chilli.

MACCA · Post by **MACCA** » Thu Sep 14, 2017 11:33 am

It's just as nice cold, couldn't resist a mouthful

littlemissclaret · Post by **littlemissclaret** » Thu Sep 14, 2017 11:36 am

Cocoa Powder is only 2% sugar, which is less than the kidney beans..

Rowls · Post by **Rowls** » Thu Sep 14, 2017 11:37 am

ClaretTony wrote:I try, for most of the time, to be a well behaved diabetic and therefore have never put any chocolate in. How does it improve it?

I'm not an expert here (ie. look this up first) but surely a square of strong dark chocolate shouldn't be problematic?

edit - just looked it up and dark chocolate is typically 50% sugar so I doubt a clinician would recommend it. But then again, tomatoes apples and carrots contain sugar too....

2nd edit - littlemissclaret has the answer above

Claret Kitch · Post by **Claret Kitch** » Thu Sep 14, 2017 11:59 am

Chocolate just takes the depth of flavour to another level. With it only being a small amount, it's generally one you can get away with. Unlike the TV Chef's who put half a block of butter in recipes.

Herts Clarets · Post by **Herts Clarets** » Thu Sep 14, 2017 12:37 pm

Claret Kitch wrote:Chocolate just takes the depth of flavour to another level. With it only being a small amount, it's generally one you can get away with. Unlike the TV Chef's who put half a block of butter in recipes.

You mean James Martin?

I put a small amount of grated dark chocolate into a venison casserole I made and it really enhances the other flavours. People were expecting it to be like a chocolate dessert sauce, not the rich tasty sauce with red wine, garlic, thyme. You wouldn't know there was chocolate in there, but the before and after taste was so different.

LoveCurryPies · Post by **LoveCurryPies** » Thu Sep 14, 2017 12:39 pm

It's cooking!

Thank you for all the suggestions.

Bin Ont Turf · Post by **Bin Ont Turf** » Thu Sep 14, 2017 12:41 pm

Sausage wrote:I add a generous glug of port. Also use real chillies rather than powder.

I'm not sure what you mean by 'real chillies'. If you mean fresh chillies then that doesn't work for me, it's the wrong type and taste of heat. It has to be powder or dried chillies ground up in the pestle and mortar.

One thing that spoils a chilli is too many kidney beans. Mrs Broke is right about the sweetcorn as well.

I quite often make mine using lamb.

KateR · Post by **KateR** » Thu Sep 14, 2017 12:49 pm

Having lived in Texas I have made lots of Chilli and been to numerous cook off's at the Houston Rodeo to sample, some of those will take paint off no problem, is usually a degree of hotness and by the time you have tried two its difficult to actually tell any of them apart

.

In Houston I always use Bison mince but in the UK low fat mince and feel its a dish that should be made with mince, beef should be done with kidney and a good pastry

Biggest issue is usually how hot do you want it, I like it nice and hot but hubby wants things that makes his eyes water and lips go numb or its not right

To this end he will take some of the hotter chilli's and put them in his dish and then take what I have cooked and mix in, it is essential he says that chilli is served/eaten out of a bowl and not a plate!!

I always do jalapenos and lots of corn in mine, plus all the usual already mentioned except chocolate and always cook in a large slow cooker, simply so what is left over is bagged and frozen.

We always have grated cheese and chopped raw onions in separate dishes and these are added as toppings, never liked to much onion but he does.

I add mushrooms sometimes but usually only if there is some in the fridge and never buy just for the chilli, it is as good with or without I think but we both like mushrooms.

Am seriously hungry now!! But seafood curry already made for dinner tonight, so chilli for next week I think

lucs86 · Post by **lucs86** » Thu Sep 14, 2017 12:52 pm

https://hurrythefoodup.com/meatless-chi ... rne-vegan/" onclick="window.open(this.href);return false;
I'll get my coat

bobinho · Post by **bobinho** » Thu Sep 14, 2017 12:54 pm

I see no mention of tomato purée? Get a good squeeze in there. And a good lump of butter when you first fry off the meat (chuck beef) and onions.

And here's one for the chilli snobs to go mental at, try a good squirt of tomato ketchup.

And don't eat on the day of making. Leave it overnite for all the flavours to infuse.

No chocolate, or anything else suggested by a Tv chef, and other than the extra tomato taste additives, there should be nothing in there that a Mexican would raise an eyebrow at.

I loves a chilli, me.

Godalmingclaret · Post by **Godalmingclaret** » Thu Sep 14, 2017 12:54 pm

I prefer aduki beans to kidney beans and a good glug of red wine

claretgimmer · Post by **claretgimmer** » Thu Sep 14, 2017 1:05 pm

A few drops of Lee Perrins Worcester sauce, Oxo cube. Bay leaves, No choc for me, and a splash of claret just gives it the body and richness to finish it off, if using tinned toms then a bit of sugar takes the bitterness away.

starting_11 · Post by **starting_11** » Thu Sep 14, 2017 1:09 pm

Corn???? Wine???? mushrooms? Celery???? Carrot??

Balsamic bloody vinegar???? Cinnamon???????

Bloody savages!!!!

Juan Tanamera · Post by **Juan Tanamera** » Thu Sep 14, 2017 1:10 pm

Has anyone mentioned adding chipotle chillies to give a nice smokey flavour (also great in paella)

piston broke · Post by **piston broke** » Thu Sep 14, 2017 1:37 pm

By a total coincidence I've just learned that tonights offering from Mrs Broke is Chilli Con Carne.
Good girl xx.

Dyched · Post by **Dyched** » Thu Sep 14, 2017 1:47 pm

Once you served up and if you have any left add a little breadcrumbs and cool and place in the fridge. Now make your mix into burgers and enjoy.

Woody9229 · Post by **Woody9229** » Thu Sep 14, 2017 2:02 pm

Big shout out here for grated plain chocolate (at least 70% cocoa) and chipotle chillies I also use ancho chilli flakes to add smokiness and depth. These two ingredients are at least a doff in the direction of the original Mexican dish as opposed to the Tex Mex version we have grown to love. I lose any claim to authenmticity by putting sweetcorn in as well as kidney beans and cant quite explain why it works but it does.

Woody9229 · Post by **Woody9229** » Thu Sep 14, 2017 2:05 pm

Kate
I had a Texan Chilli recipe book and the amount of chilies they suggest in each is beyond mental but the TNT one is literally off the scale (scoville!). Couple of tips that work include adding a drop of Bud.
Starting 11 are you going to contribute? Presumably you class yourself as an absolute chilli afficionado?

starting_11 · Post by **starting_11** » Thu Sep 14, 2017 2:06 pm

My proprietary recipe is not up for grabs unfortunately.

Although I will say I'm highly surprised no one has mentioned brown sugar or smoked paprika yet.

starting_11 · Post by **starting_11** » Thu Sep 14, 2017 2:07 pm

And PLEASE remember people, when dealing with Tomatoes and Wine et al. You are making chilli, not slightly spicy bolognese.

Woody9229 · Post by **Woody9229** » Thu Sep 14, 2017 2:08 pm

Oooh get you!

Dom · Post by **Dom** » Thu Sep 14, 2017 2:09 pm

Tomato puree, garlic, Hendersons relish or Worcestershire sauce, ground cumin, coriander, smoked paprika, ancho chilli and cayenne, fresh chilli, grated carrot, mushrooms, beef stock, passata, chopped tomatoes, dark chocolate, minced steak, black pepper, sun dried tomato paste, kidney beans, butter beans and borlotti beans.

starting_11 · Post by **starting_11** » Thu Sep 14, 2017 2:10 pm

Dom wrote:Tomato puree, garlic, Hendersons relish or Worcestershire sauce, ground cumin, coriander, smoked paprika, ancho chilli and cayenne, fresh chilli, grated carrot, mushrooms, beef stock, passata, chopped tomatoes, dark chocolate, minced steak, black pepper, sun dried tomato paste, kidney beans, butter beans and borlotti beans.

Sounds like a nice cassoulet. Now wheres the chilli recipe?!

Rileybobs · Post by **Rileybobs** » Thu Sep 14, 2017 2:12 pm

Throw in some houmous, bulgur wheat and a healthy splash of Baileys for a really authentic touch.

Woody9229 · Post by **Woody9229** » Thu Sep 14, 2017 2:13 pm

starting_11 wrote:And PLEASE remember people, when dealing with Tomatoes and Wine et al. You are making chilli, not slightly spicy bolognese.

I think he has a point. Each to their own and all that but.....

Dom · Post by **Dom** » Thu Sep 14, 2017 2:19 pm

starting_11 wrote:Sounds like a nice cassoulet. Now wheres the chilli recipe?!

Different beans give a different flavour. It works. It's not traditional mexican chilli but then I'm not Mexican

I don't like bell peppers or onion so I adapt my recipes accordingly...

Juan Tanamera · Post by **Juan Tanamera** » Thu Sep 14, 2017 2:58 pm

It would be a poor do if we all followed the same recipe and never experimented.

Bin Ont Turf · Post by **Bin Ont Turf** » Thu Sep 14, 2017 3:02 pm

Juan Tanamera wrote:It would be a poor do if we all followed the same recipe and never experimented.

Aye, it's basically a stew anyway.

Any road the big question is, do you have half and half with your Chilli?

The Enclosure · Post by **The Enclosure** » Thu Sep 14, 2017 3:08 pm

I second the adding of one or two pieces of dark chocoltate stirred in right at the end.

aggi · Post by **aggi** » Thu Sep 14, 2017 3:26 pm

I generally go along these lines but with more chillis and a longer cooking time.

Chili Mix:
1 tablespoon cayenne pepper
2 tablespoon paprika
2 tablespoons ground cumin
1 tablespoon dried oregano
2 tablespoons garlic powder
2 teaspoons chipotle chili powder
2 teaspoons ancho chili powder

For the chili:
1.3 kg beef brisket
5-6 tablespoons sunflower oil
3 heaping tablespoons of the above chili mix
1 tablespoon dried oregano
1 tablespoon cayenne
1 tablespoon salt
1 tablespoon Tabasco
8 garlic cloves

Remove the fat from the brisket and cut into thumb sizes pieces
Brown the meat in the oil/lard/suet in batches
Drain the excess fat and replace the meat
Cover the meat with about an inch of water and add the chili mix. Use less of the chili mix if you want it less spicy or are unsure of your tolerance for heat. The chili heat is like salt, you can always add it to the dish but you cannot take it away.
Bring the whole thing to the boil and simmer for about 45 minutes
Add the remaining ingredients and simmer for another 45 minutes – do not let it go dry - add water (or beer) to maintain enough moisture. Don’t stir it much either. Taste and adjust seasoning.
You are aiming for a decent thickness of the sauce – not soupy but not sticky either. Once done, you can thicken the liquid with corn starch dissolved in a little water.

Vegas Claret · Post by **Vegas Claret** » Thu Sep 14, 2017 3:29 pm

Aggi has the secret ingredient in his recipe ! Oregano