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Right, Mrs W is away tonight and I fancy Chili.
Anyone got alternative recipe's to the usual mince, onions, tomato, garlic, onion, and chili?
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chili con carne?
how does that one go then.....?
A man could starve waiting for suggestions.. :o(
Nobody want to share their little secret ingredients that add an extra je ne sais quio to the humble Chili?
Chilli con Carne
Oven Temperature: n/a
Preparation Time: 10 minutes
Cooking Time: 35 minutes
1 spray of vegetable oil
1 tsp chilli powder (a little first & taste as strength varies)
225 g (8 oz) red kidney beans
455 g (1 lb) extra lean minced beef
2 tsp cumin
2 tsp paprika
1 onion, diced
1 tbsp tomato purée
1 green pepper, diced
400 g (14 oz) can of tomatoes
1 green chilli
1 red chilli
Dry fry the mince in a non-stick frying pan until fully browned then set aside.
Heat oil in the pan, add the onion, pepper, fresh chilli and chilli powder and cook until soft.
Add the tomatoes and the mince. Season with salt and pepper.
Stir and keep over a medium heat for 20 minutes.
Add the kidney beans and cook for a further 5–10 minutes.
Serve with 125 g (4½ oz) boiled rice per person.
Mmmm, cumin and paprika. I think Mrs W has that somewhere.
You just know this'll end in chaos, lol
How about going a bit Szechuan? sweet and hot. There are some good sauces around if you can nip down the supermarket, but the link gives you a recipe. If you're savvy with chinese you can basically add what you want.
Whack in some mince and see what occurs! It'll be like chinese spag bol !!
Soften a large onion with loads of chopped garlic in olive oil.
When just starting to golden, add mince and cook thoroughly.
Add large glass of red wine and reduce until virtually no wine left.
Add some chopped smoked sausage, cook further.
De-seed 3/4 fresh halapeno, finely chop and add.
Add fresh or canned tomatoes.
Add mixed beans (different from kidney beans, lighter texture).
Cook for a while, drink remaining red wine.
Towards end, add habanero/scotch bonnet hot sauce, salt and ground black pepper.
5 mins before end add fresh chopped parsley.
Serve in a bowl with garlic bread that drips down your chin.
I'm off to the supermarket....
Hmmm, maybe getting a little advanced.
I've seen chocolate being mentioned as a secret ingredient.
And there's no end of arguments as to whether tomato should be used, or kidney beans.
See, the humble Chili isn't so simple.
Now that's a cracking recipe, Nev. I've got some Bajan Hot Chili Sauce in the cupboard. May give that a whirl.
I'm really hungry now :o)
One or two squares of really dark chocolate can be added right at the end to give extra "depth".
Forget my wallet...
I always put chocolate in mine (although do go easy on it), along with fresh coriander.
Also, I usually use one or two more fresh chillies than the recipes above (for 4 servings, I would use probably 10 jalapenos, some dried poblanos and 2 to 3 habaneros/scotch bonnet (straight from the greenhouse).
I also add a chopped up bell pepper or two.
I saw Keith Floyd in a chilli competition in Texas once, and he left out the tomatoes as they are not authentic. He didn't win and was particularly criticised for not having tomatoes.
Depends whether you want mexican or "tex/mex".
Any regular chili recipe with Chilis, Chocolate in equal amount and a teaspoon of cinnamon.
Don't forget the wine vinegar and brown sugar either and use whole dried or fresh chillis, much better than powder.
Can you get a chocolate substitute that would do?
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