Morgan Posted February 21, 2017 Share Posted February 21, 2017 There must be thousands of different variations of this dish. Some with onions, some without. Some garlic laden, some a touch, some none. Ground beef or chunks. Tomato paste or fresh tomatoes. Fresh chillies (my choice) or dried. The list is probably endless. I like cumin and oregano in mine. My wife likes a square or two of Lindt chilli dark chocolate through hers. Some add crushed tortilla chips for extra body. What tips/ideas/strange additives do you guys put in yours? Link to comment Share on other sites More sharing options...
iantjambo Posted February 21, 2017 Share Posted February 21, 2017 There must be thousands of different variations of this dish. Some with onions, some without. Some garlic laden, some a touch, some none. Ground beef or chunks. Tomato paste or fresh tomatoes. Fresh chillies (my choice) or dried. The list is probably endless. I like cumin and oregano in mine. My wife likes a square or two of Lindt chilli dark chocolate through hers. Some add crushed tortilla chips for extra body. What tips/ideas/strange additives do you guys put in yours? On topic. I love a good chilli con carne. My mate makes a cracking one but won't share his recipe,the dick. Link to comment Share on other sites More sharing options...
Forza Cuore Posted February 21, 2017 Share Posted February 21, 2017 I like to add some chopped chorizo and a splash of dark beer to mine. Link to comment Share on other sites More sharing options...
Jambof3tornado Posted February 21, 2017 Share Posted February 21, 2017 Chunks of meat not mince!!! Link to comment Share on other sites More sharing options...
Jambof3tornado Posted February 21, 2017 Share Posted February 21, 2017 Dark chocolate does enhance the flavour. Link to comment Share on other sites More sharing options...
iantjambo Posted February 21, 2017 Share Posted February 21, 2017 Dark chocolate does enhance the flavour. I like to lob some sour cream in as well. Link to comment Share on other sites More sharing options...
mullen13 Posted February 21, 2017 Share Posted February 21, 2017 Recipe for my very first attempt at one anybody? Link to comment Share on other sites More sharing options...
Cruyff Turn Posted February 21, 2017 Share Posted February 21, 2017 I always season the mince on a chopping board with salt, pepper, oregano and a bit chilli powder, rub it in. Then into frying pan on a medium heat, until almost brown then I chuck it chopped up onion and garlic , turn the heat down a smidge until mince is brown and onion is softened. Then tomato puree and mix in , tinned tomatoes, let it cook for a few minutes, a bit worcester sauce, then bang in chillis red and green and more seasoning, chuck in a tin of Heinz 5 bean and a bit beef stock, maybe a third. Voila Gordon Ramsey wouldnae turn his beak up at it. Link to comment Share on other sites More sharing options...
Mac80 Posted February 21, 2017 Share Posted February 21, 2017 fitting the farting thread is directly above this as i type lol Link to comment Share on other sites More sharing options...
Sooperstar Posted February 21, 2017 Share Posted February 21, 2017 I put mushrooms in mine. Link to comment Share on other sites More sharing options...
Mac80 Posted February 21, 2017 Share Posted February 21, 2017 get some jalapenos in there Link to comment Share on other sites More sharing options...
cashgenerator Posted February 21, 2017 Share Posted February 21, 2017 Small cupful of black coffee in mine, delicious! Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 fitting the farting thread is directly above this as i type lol Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 On topic. I love a good chilli con carne. My mate makes a cracking one but won't share his recipe,the dick. As I typed 'cumin' it entered my mind that either your very good self Ian or 'Cockney Jonno' would jump on this. As usual, I wasn't let down Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 Small cupful of black coffee in mine, delicious! Now, that tip I do fancy a lot. As the actress said to the bishop. Link to comment Share on other sites More sharing options...
iantjambo Posted February 21, 2017 Share Posted February 21, 2017 As I typed 'cumin' it entered my mind that either your very good self Ian or 'Cockney Jonno' would jump on this. As usual, I wasn't let down I would never let you down on a good oohmatron Morgan, you know that Link to comment Share on other sites More sharing options...
doctor jambo Posted February 21, 2017 Share Posted February 21, 2017 I crumble ready salted crisps over mine- magic Even better crumbled over a curry though No wonder I ended up fat................................................. Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 Following onto some excellent ideas - surely beer or a strong red is the only beverage to consume with this meal? Or, am I wrong? Pray tell. Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 I would never let you down on a good oohmatron Morgan, you know that Sometimes I think you and the Jonno boy are one and the same. But then I re-consider. You only type shite occasionally Link to comment Share on other sites More sharing options...
tian447 Posted February 21, 2017 Share Posted February 21, 2017 I make chilli all the time, because for around ?15, I can feed myself for a week. My bursd loves the recipe and always steals as much of mine as she can get away with! I do it this way, but be warned, you need a large as **** pot for it all Brown 750g or 1kg of mince in a pan. I usually fry the mince with some chopped onion for a bit of extra flavour. Transfer to your large pot. Fry up some chopped onions. I buy a 450g pack of pre-chopped onions out of Tesco because it makes life easier. Once these are slightly golden brown, chuck them into the pot with the mince. Chop up 3 peppers, and lightly fry before chucking these into the same pot as your mince and onions. Stir to mix this all up. Add 1 or 2 packs of baby chestnut mushrooms to the mix. Next add as much Chilli Powder, Cayenne Pepper and Paprika as you can handle, stirring to get an even coverage throughout. Add 3 tins of chopped tomatoes, and a whole tube of tomato puree. Add 2 Beef Stock Pots (or make your own stock but with a minimal amount of water). Stir everything up. Add some salt and pepper to taste, and 2 or 3 large squares of dark chocolate. Stir well, bring to the boil, and then let this simmer for 20 minutes. Add 2 tins of red kidney beans, and 2 tins of black eye beans to the mix, which should now be a nice consistency. Bring back to the boil, and then simmer for another 15 minutes. Job done. Total cooking time is around 45 minutes, including browning your mince. This should make enough for around 10 meals, probably more like 15 if you ration it better than I do. Link to comment Share on other sites More sharing options...
tian447 Posted February 21, 2017 Share Posted February 21, 2017 Serve on top of rice, with a nice smothering of cheese, sour cream and salsa. The sour cream and salsa is a must, it changes the taste of everything so much, and I've only just recently started doing it. It's the absolute business!I've also started getting some of Tesco's own lightly salted tortilla chips (85p), crushing them up in my hand, and covering the top of my chilli with that before adding the cheese. **** it, I'm making chilli tonight Link to comment Share on other sites More sharing options...
Cyprus Jambo Posted February 21, 2017 Share Posted February 21, 2017 Recipe for my very first attempt at one anybody? Easy - Old El Paso packet of Chilli mix Link to comment Share on other sites More sharing options...
iantjambo Posted February 21, 2017 Share Posted February 21, 2017 I make chilli all the time, because for around ?15, I can feed myself for a week. My bursd loves the recipe and always steals as much of mine as she can get away with! I do it this way, but be warned, you need a large as **** pot for it all Brown 750g or 1kg of mince in a pan. I usually fry the mince with some chopped onion for a bit of extra flavour. Transfer to your large pot. Fry up some chopped onions. I buy a 450g pack of pre-chopped onions out of Tesco because it makes life easier. Once these are slightly golden brown, chuck them into the pot with the mince. Chop up 3 peppers, and lightly fry before chucking these into the same pot as your mince and onions. Stir to mix this all up. Add 1 or 2 packs of baby chestnut mushrooms to the mix. Next add as much Chilli Powder, Cayenne Pepper and Paprika as you can handle, stirring to get an even coverage throughout. Add 3 tins of chopped tomatoes, and a whole tube of tomato puree. Add 2 Beef Stock Pots (or make your own stock but with a minimal amount of water). Stir everything up. Add some salt and pepper to taste, and 2 or 3 large squares of dark chocolate. Stir well, bring to the boil, and then let this simmer for 20 minutes. Add 2 tins of red kidney beans, and 2 tins of black eye beans to the mix, which should now be a nice consistency. Bring back to the boil, and then simmer for another 15 minutes. Job done. Total cooking time is around 45 minutes, including browning your mince. This should make enough for around 10 meals, probably more like 15 if you ration it better than I do. Good man That's been screenshot and will be tried Link to comment Share on other sites More sharing options...
iantjambo Posted February 21, 2017 Share Posted February 21, 2017 Sometimes I think you and the Jonno boy are one and the same. But then I re-consider. You only type shite occasionally Aw cheers man I think Link to comment Share on other sites More sharing options...
milky_26 Posted February 21, 2017 Share Posted February 21, 2017 look in this thread for some recipes the one half way down the first page is good http://www.hmfckickback.co.uk/index.php?/topic/25852-addicted-to-chili/?hl=chili Link to comment Share on other sites More sharing options...
Ray Gin Posted February 21, 2017 Share Posted February 21, 2017 I know someone who was making chilli for a dinner party recently and one of the guests requested no kidney beans and for it not to be spicy. Link to comment Share on other sites More sharing options...
Craig_ Posted February 21, 2017 Share Posted February 21, 2017 Always make a massive pot of chilli as it's so versatile. Aside from the classic served with rice, it can be put onto nachos, baked potato, in a toastie, stuffed in a pepper, with chips, in enchiladas/burritos etc. Oh, and in answer to the OP's question, with chopped chorizo and lots of chilli sauce. And served with creme fraiche, salsa and guacamole. Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 I know someone who was making chilli for a dinner party recently and one of the guests requested no kidney beans and for it not to be spicy. Probably wanted non-alcoholic beer too. Non-alcoholic beer Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 Aw cheers man I think No bother Ian My point has been concreted in the last hour or so. All you have to do is look at Jonnos' addition to this thread [above]. Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 No I am showing a new found maturity as befitting a man of my years. Plus the fact that I am meeting up with my US colleagues so I canny talk in feckin riddles as they winny have a scooby. Jonno in 'new found maturity" shocker Link to comment Share on other sites More sharing options...
AlimOzturk Posted February 21, 2017 Share Posted February 21, 2017 Serve on top of rice, with a nice smothering of cheese, sour cream and salsa. The sour cream and salsa is a must, it changes the taste of everything so much, and I've only just recently started doing it. It's the absolute business! I've also started getting some of Tesco's own lightly salted tortilla chips (85p), crushing them up in my hand, and covering the top of my chilli with that before adding the cheese. **** it, I'm making chilli tonight Do you freeze the leftovers and use them as a when you fancy it? Link to comment Share on other sites More sharing options...
tian447 Posted February 21, 2017 Share Posted February 21, 2017 Do you freeze the leftovers and use them as a when you fancy it? I actually don't bother freezing it at all. I usually leave it out overnight to cool down, and stick the whole pot in the fridge the next morning. As long as your fridge is cold, it'll stay good for well over a week If you're not keen on putting it to the test, there's nothing stopping you freezing wee portions and defrosting as and when you want them Link to comment Share on other sites More sharing options...
Ray Gin Posted February 21, 2017 Share Posted February 21, 2017 I actually don't bother freezing it at all. I usually leave it out overnight to cool down, and stick the whole pot in the fridge the next morning. As long as your fridge is cold, it'll stay good for well over a week If you're not keen on putting it to the test, there's nothing stopping you freezing wee portions and defrosting as and when you want them You leave it at room temperature overnight? Link to comment Share on other sites More sharing options...
Stu40 Posted February 21, 2017 Share Posted February 21, 2017 This is great. http://bbc.in/WBEWQ9 If the link doesn't work. It's slow cooker chilli con carne from the BBC food website. I've not been brave enough to add the chocolate to it yet Link to comment Share on other sites More sharing options...
redm Posted February 21, 2017 Share Posted February 21, 2017 Day 2 and day 3 chilli always seem to taste so much better rather than having it straight from the pot after cooking it up. This coffee idea is interesting too. Link to comment Share on other sites More sharing options...
AlimOzturk Posted February 21, 2017 Share Posted February 21, 2017 I actually don't bother freezing it at all. I usually leave it out overnight to cool down, and stick the whole pot in the fridge the next morning. As long as your fridge is cold, it'll stay good for well over a week If you're not keen on putting it to the test, there's nothing stopping you freezing wee portions and defrosting as and when you want them Don't know if I'd trust week old Chilli tbh Link to comment Share on other sites More sharing options...
Craig Gordons Gloves Posted February 21, 2017 Share Posted February 21, 2017 2lb of mince 1 bottle of IPA 2 onions 8 mushrooms 2 red peppers 2 fresh jalapenos 1 can kidney beans 2 cans chopped tomatoes (chili ready if available) 3 tablespoons of chilli powder 1 teaspoon of chili sauce Salt & Pepper Fry the mince and chopped fresh jalapenos till nearly brown, pour in beer, simmer for a couple of mins till brown, lob in onions, mushrooms, peppers, kidney beans, chilli powder, tabasco, chilli sauce and store well ensuring all is coated. Throw in tomatoes, cover and simmer for 90 mins on a low/medium heat. Grate some cheese, warm up some flour tortillas in the oven, heat some refried beans and along with some sour cream create your own burrito/enchilada. Magic. Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 Don't know if I'd trust week old Chilli tbh My thoughts exactly Link to comment Share on other sites More sharing options...
Ribble Posted February 21, 2017 Share Posted February 21, 2017 Not giving away my exact recipe but a good chilli needs marjoram, oregano, dark chocolate and good smoky chipotle flakes Link to comment Share on other sites More sharing options...
fabienleclerq Posted February 21, 2017 Share Posted February 21, 2017 Chunks of meat not mince!!! This. Link to comment Share on other sites More sharing options...
Ray Gin Posted February 21, 2017 Share Posted February 21, 2017 Don't know if I'd trust week old Chilli tbh Especially when it's been left out overnight. Cooked food shouldn't be left for more than a couple of hours at room temperature. Link to comment Share on other sites More sharing options...
Joey J J Jr Shabadoo Posted February 21, 2017 Share Posted February 21, 2017 Chunks of meat not mince!!! I use an ox cheek in the slow cooker. I either add chipotle chillis, dark chocolate or coffee. Link to comment Share on other sites More sharing options...
269miles Posted February 21, 2017 Share Posted February 21, 2017 There must be thousands of different variations of this dish. Some with onions, some without. Some garlic laden, some a touch, some none. Ground beef or chunks. Tomato paste or fresh tomatoes. Fresh chillies (my choice) or dried. The list is probably endless. I like cumin and oregano in mine. My wife likes a square or two of Lindt chilli dark chocolate through hers. Some add crushed tortilla chips for extra body. What tips/ideas/strange additives do you guys put in yours? All this plus cinammon and some chicken stock. Link to comment Share on other sites More sharing options...
tian447 Posted February 21, 2017 Share Posted February 21, 2017 I've literally done it for years and never had a problem with leaving it out. I'm sure it's the spices that keep it good Link to comment Share on other sites More sharing options...
PortyJambo Posted February 21, 2017 Share Posted February 21, 2017 This is great. http://bbc.in/WBEWQ9 If the link doesn't work. It's slow cooker chilli con carne from the BBC food website. I've not been brave enough to add the chocolate to it yet Give the chocolate a try, you don't taste the chocolate as such in the chilli at all, just adds a nice extra flavour. I've never been that keen on kidney beans in my chilli, so recently I've been using black beans instead in them and much prefer them. Diced beef rather than mince as well FTW. Link to comment Share on other sites More sharing options...
Tazio Posted February 21, 2017 Share Posted February 21, 2017 All this plus cinammon and some chicken stock. I was just about to say cinnamon but you beat me to it. Or cloves fried off at the same time as the onions and garlic. Link to comment Share on other sites More sharing options...
Craig_ Posted February 21, 2017 Share Posted February 21, 2017 I've literally done it for years and never had a problem with leaving it out. I'm sure it's the spices that keep it good Usually just keep it in the pot and heat the whole lot up daily. Lasts for ages that way! Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 Usually just keep it in the pot and heat the whole lot up daily. Lasts for ages that way! Link to comment Share on other sites More sharing options...
RobNox Posted February 21, 2017 Share Posted February 21, 2017 Following onto some excellent ideas - surely beer or a strong red is the only beverage to consume with this meal? Or, am I wrong? Pray tell. A nice rioja does the trick for me. That or a decent shiraz. Both stand up well to the heat. Link to comment Share on other sites More sharing options...
Craig-19 Posted February 21, 2017 Share Posted February 21, 2017 Chorizo is a must also some chipotle paste gives a bit of a kick! I do like the idea of a little coffee might try that next time! Link to comment Share on other sites More sharing options...
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