[Food] Chilli Con Carne

Wrong-Direction · Nov 9, 2017

Kidney beans are rank yuck!

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Sussex Nomad · Nov 9, 2017

Minced beef
Chopped onion(s)
Canned chopped tomatoes
Finely diced red pepper
Sweet corn
Chilli powder to your taste
Jeera/Cumin, eg. 1.5 tablespoons per 750g of mince
Salt and Pepper
Scotch bonnets either finely diced or just punctured
Borlotti beans (none of that Kidney bean crap)
Knorr chicken stock pot
------
Basmati rice
Grated Mozzarella

Hillian1 · Nov 9, 2017

Miximate said:
I chuck in a teaspoon of coffee granules to enhance the flavour

Really?

Sounds like what I was after that.

Is it PotG? · Nov 9, 2017

Miximate said:
I chuck in a teaspoon of coffee granules to enhance the flavour

Doesn't Oliver do that with his bolognese sauce?

Cowfold Seagull · Nov 9, 2017

Titanic said:
Nigella has a nice one with sausages and chorizo... usually served with her ample and delicious muffins.

Nigella has two nice ones. :wink:

BBassic · Nov 9, 2017

I was planning on trying the Hairy Bikers one this weekend. Doubling up on the ingredients so I've got enough for lunch and dinner the next few days.

Cowfold Seagull · Nov 9, 2017

Albion in the north said:
We love a chilli in our house and I spent a while looking at a lot of recipes. The one that does it for us is by Thomasina Miers in her “Mexican food made simple” book. Slow cooked with slices of beef which are shredded before the end. But it is the mix of spices she uses which makes it so good. I don’t worry too much about getting the exact chilliest that she recommends as some are hard to get.

I remember Thomasina well, she was one of the early Masterchef winners. Come a long way since then, owning her own restaurants. Well done her.

Bozza · Nov 9, 2017

A point of order if I may...

Has anyone actually used the "con carne" suffix in the last 40 years or so?

mikeyjh · Nov 9, 2017

Use stewing/braising steak rather than mince for starters, & sweet chilli sauce rather than normal chillis, takes longer to cook of course but a much deeper flavour.

marcos3263 · Nov 9, 2017

this one is standard but I like the presentation and the crunch

https://www.hellofresh.co.uk/recipes/mexican-spiced-chilli-tostadas-wk7-5852bbf28e8c61124e726892

I have tried one with various beans rather than just kidney (baked beans even) and I have added various chocolate, coffee, marmite to give it a lift.

but you must put a dollop of creme fresh, or sour cream or something to make it creamy and reduce the heat - and it looks pro!

Robdinho · Nov 9, 2017

I add a bit of the vinegar from a jar of pickled jalapenos

Cowfold Seagull · Nov 9, 2017

All this makes me think of my father. He lived with us for a few years towards the end of his life, and cooking for him was always a challenge. He distrusted anyone or anything that came from outside these shores, and absolutely hated any of this foreign muck, as he put it.

Guess what his favourite food was? yep you guessed it, chilli con carne or spaghetti bolognese. Geography really wasn't his best subject.

Hillian1 · Nov 9, 2017

Bozza said:
A point of order if I may...

Has anyone actually used the "con carne" suffix in the last 40 years or so?

Yes, I did about an hour ago, when I started the thread.

Cheeky Monkey · Nov 9, 2017

Along with the usual I use thinly sliced celery, black pepper, brown sauce, coriander, thinly sliced red chillies, cornflour and soured cream, plus I mix the rice into it in the pan rather than serve the CCC on top of the rice.

Being a left wing vegetarian (the two aren't mutually exclusive) I use Quorn mince and a substitute for soured cream.

Good call on jalapeños above btw. Might have to try them in my next CCC.

MattBackHome · Nov 9, 2017

Is it PotG? said:
Doesn't Oliver do that with his bolognese sauce?

He definitely adds coffee to his 'mountain meatballs' from the American book and that recipe is definitely in the realm of chilli con carne.

I'm not particularly one for hoying in chocolate as I agree with BG that it doesn't add anything. I love the beef cheek idea though. Only other thing I'd suggest is using a mixture of beef and pork.

Cowfold Seagull · Nov 9, 2017

Cheeky Monkey said:
Along with the usual I use thinly sliced celery, black pepper, brown sauce, coriander, thinly sliced red chillies, cornflour and soured cream, plus I mix the rice into it in the pan rather than serve the CCC on top of the rice.

Being a left wing vegetarian (the two aren't mutually exclusive) I use Quorn mince and a substitute for soured cream.

I can perfectly understand you using Quorn mince being a vegetarian, but do you need to use it being left wing too?

Cheeky Monkey · Nov 9, 2017

Cowfold Seagull said:
I can perfectly understand you using Quorn mince being a vegetarian, but do you need to use it being left wing too?

Yep.

Cowfold Seagull · Nov 9, 2017

Cheeky Monkey said:
Yep.

Fair do's!

Gabbafella · Nov 9, 2017

Cumin, coriander, paprika, beef Oxo cube, tiny bit of garlic and black pepper for seasoning. Onion but no mushrooms or peppers. Couple of chillies (depending how hot you like it) and dark chocolate. Kidney beans go in as late as possible and I don't even start the rice until that's all cooked so it can sit and simmer for a while.

Hillian1 · Nov 9, 2017

Cheeky Monkey said:
I use Quorn mince and a substitute for soured cream.

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