Ray Gin Posted February 21, 2017 Share Posted February 21, 2017 Not giving away my exact recipe Why? Are you planning on entering it in some kind of competition? Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 A nice rioja does the trick for me. That or a decent shiraz. Both stand up well to the heat. Rioja Rob, is the king of red wine. Estrella is the beer king. His wee brother Saint Mike is a good wee lad too. Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 Why? Are you planning on entering it in some kind of competition? Link to comment Share on other sites More sharing options...
tian447 Posted February 21, 2017 Share Posted February 21, 2017 7 and a half kilos of ingredients went into this Having some now and it's wonderful. Will be leaving it out all night as well Link to comment Share on other sites More sharing options...
Ray Gin Posted February 21, 2017 Share Posted February 21, 2017 Your arses must be in absolute tatters after your multi-heated, room temperature stored pots of chilli. Link to comment Share on other sites More sharing options...
RobNox Posted February 21, 2017 Share Posted February 21, 2017 Rioja Rob, is the king of red wine. Estrella is the beer king. His wee brother Saint Mike is a good wee lad too. You're not wrong there Morgan. I do like a good French red, but Rioja is far better value for money in my opinion. You can get a decent reserva for ?10-12 which is maybe 7 or 8 years old, and you can really taste the benefit of the aging that has taken place, compared to say a similar priced Aussie wine that is 1-2 years old. Link to comment Share on other sites More sharing options...
Morgan Posted February 21, 2017 Author Share Posted February 21, 2017 You're not wrong there Morgan. I do like a good French red, but Rioja is far better value for money in my opinion. You can get a decent reserva for ?10-12 which is maybe 7 or 8 years old, and you can really taste the benefit of the aging that has taken place, compared to say a similar priced Aussie wine that is 1-2 years old. We pick up very good Rioja here in France for about six euros. Not reserva but entirely drinkable. We regularly fly to Barcelona (50 minute flight) and get some beauties for maybe four or five euros. As you say, the age makes all the difference Link to comment Share on other sites More sharing options...
Sooperstar Posted February 21, 2017 Share Posted February 21, 2017 A wee article which touches on the fridge/leaving it our overnight topic. http://www.bbc.co.uk/news/uk-38907451 Link to comment Share on other sites More sharing options...
Ray Gin Posted February 21, 2017 Share Posted February 21, 2017 A wee article which touches on the fridge/leaving it our overnight topic. http://www.bbc.co.uk/news/uk-38907451 "Leftovers: Cool them within two hours if possible and refrigerate, but eat within two days." Link to comment Share on other sites More sharing options...
iantjambo Posted February 22, 2017 Share Posted February 22, 2017 Why? Are you planning on entering it in some kind of competition? As I said earlier my mate doesn't give out his recipe either. Strange behaviour, I'm hardly going to patent it as my own then sell the bloody thing. Link to comment Share on other sites More sharing options...
Joey J J Jr Shabadoo Posted February 22, 2017 Share Posted February 22, 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...
Jambof3tornado Posted February 22, 2017 Share Posted February 22, 2017 Cant believe some weirdos are putting mushrooms in???? Link to comment Share on other sites More sharing options...
CollyWolly Posted February 22, 2017 Share Posted February 22, 2017 Dark chocolate does enhance the flavour. Red wine and dark chocolate is the bomb for a chilli Link to comment Share on other sites More sharing options...
Ray Gin Posted February 22, 2017 Share Posted February 22, 2017 As I said earlier my mate doesn't give out his recipe either. Strange behaviour, I'm hardly going to patent it as my own then sell the bloody thing. Strange indeed. Link to comment Share on other sites More sharing options...
Zico Posted February 22, 2017 Share Posted February 22, 2017 Lupe pintos chilli recipe is always a good starting point, which you can adapt to your taste. Important to use their chorizo rather than the supermarket stuff though. http://www.lupepintos.com/cookbook/mexican-street-food/item/lupe-pintos-famous-chile-con-carne Link to comment Share on other sites More sharing options...
Mac80 Posted February 22, 2017 Share Posted February 22, 2017 Lupe pintos chilli recipe is always a good starting point, which you can adapt to your taste. Important to use their chorizo rather than the supermarket stuff though. http://www.lupepintos.com/cookbook/mexican-street-food/item/lupe-pintos-famous-chile-con-carne Lupe pintos what a place.used to go there for a root beer and hearsheys bar when i was younger! Link to comment Share on other sites More sharing options...
Regal Kingston Posted February 22, 2017 Share Posted February 22, 2017 My recipe is simple but delicious; two cloves garlic mince 1/3 tube of tomato puree one onion 1 tin of tomatoes Teaspoon of paprika chick peas (optional) kidney beans brown sauce (couple of squirts) chillis or pepper sauce. served with melted cheese and a massive spoonful of cr?me fraiche Link to comment Share on other sites More sharing options...
Morgan Posted February 22, 2017 Author Share Posted February 22, 2017 Lupe pintos chilli recipe is always a good starting point, which you can adapt to your taste. Important to use their chorizo rather than the supermarket stuff though. http://www.lupepintos.com/cookbook/mexican-street-food/item/lupe-pintos-famous-chile-con-carne Lupe pintos what a place.used to go there for a root beer and hearsheys bar when i was younger! Lupes is owned by a guy called Dougie who used to have the Coconut Grove restaurant in Thornybauk with his wife and his pal Richie. It was a great BYOB Mexican food place. Anyone else remember it? Lupe Pintos is a brilliant wee shop. Link to comment Share on other sites More sharing options...
Mac80 Posted February 22, 2017 Share Posted February 22, 2017 Lupes is owned by a guy called Dougie who used to have the Coconut Grove restaurant in Thornybauk with his wife and his pal Richie. It was a great BYOB Mexican food place. Anyone else remember it? Lupe Pintos is a brilliant wee shop. great shop, could spend a fortune in there! Never went to the resteraunt in question but i do love a mexican, theres an awesome wee mexican on rose street called miros cantina mexicana, the food is incredible, as are the margaritas! Link to comment Share on other sites More sharing options...
Zico Posted February 22, 2017 Share Posted February 22, 2017 Lupes is owned by a guy called Dougie who used to have the Coconut Grove restaurant in Thornybauk with his wife and his pal Richie. It was a great BYOB Mexican food place. Anyone else remember it? Lupe Pintos is a brilliant wee shop. I know him from going into the shop over the years. I remember Coconut Grove but don't think I was ever in there. Link to comment Share on other sites More sharing options...
Pans Jambo Posted February 22, 2017 Share Posted February 22, 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. I have to confess I usually use those pre-mixes spice packets you can buy but your recipe sounds really good. I will give it a bash (The Shed has been brilliant recently for this type of thing). Link to comment Share on other sites More sharing options...
Seymour M Hersh Posted February 22, 2017 Share Posted February 22, 2017 Not exactly chili con canard (sic) but very very tasty. You need a frying pan (10 inch) with a lid. Chili Skillet -Serves 2 1 tablespoon oil 1/2 cup minced onions 1/4 cup chopped green pepper 1 clove garlic (pressed or chopped) 1/2lb (200gr) lean mince 2 teaspoons chili powder (mild or hot your choice) 1/2 cup V8 juice or tomato juice 1 8oz can red kidney beans 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 cup uncooked long grain rice 1/2 cup frozen sweetcorn (or small can) 1/4 cup chopped black olives1/2 cup shredded cheddar cheese Method Heat oil in the pan over medium heat. briefly sauce the onions, garlic and green peppers. Push to the side of the pan. Add the mince breaking into chunks then brown the mince. Once browned stir in the child powder and cook for 30 seconds. Add the tomato/V8 juice, undrained kidney beans, oregano, salt and rice. Stir and bring to the boil. Cover and simmer for 25 minutes. Stir in the corn and olives. re-cover and cook for a further 5 minutes. Sprinkle the cheese over the top and cover once more just long enough to melt the cheese. Enjoy!! Link to comment Share on other sites More sharing options...
Boaby Ewing Posted February 23, 2017 Share Posted February 23, 2017 I use beef and pork mince in a 2:1 ratio Brown off in a separate pan then combine Chopped onion 3 cloves of garlic finally chopped Two standard chillis. Smoked paprika. Lots. Oregano. Wee bit Chilli powder depends on your preference, but less than you think you need. A strong tasting bottle of hoppy beer. Add about half at first. Beef stock x 2 Tin or two of tomatoes or passata Some tomato pur?e Ketchup (seriously). A good squirt. Get it in there before it cooks down. Tablespoon of dark cocoa powder Teaspoon of flour Four cubes of very dark chocolate at last minute Simmer the merry **** out of it for 1-5 hours. It's amazing after an hour. Transcendental after 5. No kidney beans (I don't mind them, but it's better without) Yogurt, cheese and guacamole + tortilla chips to serve Link to comment Share on other sites More sharing options...
tian447 Posted February 23, 2017 Share Posted February 23, 2017 I use beef and pork mince in a 2:1 ratio I'm not quoting the whole thing, but that sounds fantastic. I'll give it a go when this batch is gone! Link to comment Share on other sites More sharing options...
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