Chilli recipe

[krazykatie]

So I've just agreed to enter a (for fun) chilli cooking contest, any one have any amazing recipes to share?

[thelittlesthobo]

I've started making a bean chilli. It's the same recipe as my chilli con carne recipe but with a few cans of beans (kidney/chick peas) instead. Also I don't have a recipe as such just a collection of herbs/spices that go in.
Off the top of my head there is
orgegano
fennel seeds
chilli flakes
cinnamon
paprika

I added this to onions garlic finely diced veg(mushrooms, carrot, red peppers) tins of tomatoes and sometimes a diced peeled potato.
I also throw in a stock pot/stock cube - beef.

If you'd like I can check the actual recipe/amounts of spices tonight for you.

[treehugger]

everyone has their own version, don't they

I brown a diced onion and a couple of slices of diced bacon in olive oil.

Remove them, add mince and cook till well browned. Remove with slotted spoon.

Add some butter to the oil that's left, turn heat low and add another diced white onion, 2 stalks of celery chopped finely, 2 diced carrots and a red pepper chopped finely to the melted butter. Stir to make sure all the veg is coated in melted butter/oil, then reduce to lowest heat and cover for about 10 mins.

Uncover, put the meat back into the pot and add a spoonful of tomato paste and herbs & spices. I use ground cumin, chili powder, chipotle chili flakes, oregano, a bit of thyme and a bit of celery salt. Sometimes I throw some smoked paprika in, too. Stir well.

Add one tin of tomatoes and a few tins of drained and rinsed beans (I usually do 1 black bean, 2 kidney and 1 pinto, but most types work fine and you can decrease the quantity of beans if you like it more meaty) and add about half a pint of warm water with a stock cube disolved into it. Season and stir well.

Simmer on the stove for at least an hour. Check flavour and add more seasoning or spices if necessary.

You can do a veg version by omitting all the meaty steps and just having the beans, spices and veg.

[treehugger]

In my humble experience, chili seems to improve the longer you cook and the more stuff you throw in it!

[whortleberry]

And the longer you leave it in the fridge (within reason)!

[Deleted]

Presume you don't want a veggie version

[thelittlesthobo]

Nov 14, 2013 5:49:49 GMT -5 treehugger said:

In my humble experience, chili seems to improve the longer you cook and the more stuff you throw in it!

Definitely.
I never normally eat it the day I make it.

What are chipotle chilli flakes?

[treehugger]

They are flakes of smoked jalapenos - my favourite flavour in the world!

[thelittlesthobo]

oooohhhhhh I may have to keep an eye out for these

[romily]

I tend to make it in the oven in a casserole dish - start on the hob, fry up onions, lots of garlic, add mince beef and fry up. Then add about 4 cans of beans (I tend to use barlotti and kidney beans), 1 can of chopped tomatoes, stock cubes, chili flakes, salt pepper and cayenne pepper.

Then I put the whole lot in the oven for about 2 hours min. Leave standing until the next day, and then finish off with additional spices if required, and some creme freche. I pretty much throw spice sin based on taste, so it's hard to say what I use!

[sprite]

my cookbook insists the 'proper' texan chilli uses beef chuck, in cubes, with red pinto beans on the side. i tried it once, it was good. but i'm more likely to buy mince, because i'm too lazy to chop the beef.

[sprite]

and i've made veggie versions before, but i marinated the (firm) tofu for a day in the spices before cooking.