Chilli advice

B

BensGrandad

New member

Jul 13, 2003

72,015

Haywards Heath

• Nov 14, 2015

• #1

Just been reading some chilli recipes out of curiosity to see how they varied but noticed most said to melt chocolate into it just before finishing cooking, why is this and how does it affect it? Asked wife and her answer was I have bedn making it for 40 + years and never used it so wouldnt know. I like the way she makes it but thought I would try at sometime.

 

jevs

Well-known member

Mar 24, 2004

4,343

Preston Rock Garden

• Nov 14, 2015

• #2

Yep, couple of blocks of dark chocolate a the end really gives it a nice flavour. Got to be dark choc though

 

Prince Monolulu

Everything in Moderation

Oct 2, 2013

10,201

The Race Hill

• Nov 14, 2015

• #3

I would strongly recommend 2 x Milky Bars just before serving. Gives it body.

 

Joey Jo Jo Jr. Shabadoo

Waxing chumps like candles since ‘75

Oct 4, 2003

11,063

• Nov 14, 2015

• #4

Prince Monolulu said:

I would strongly recommend 2 x Milky Bars just before serving. Gives it body.

Click to expand...

A Fudge, a Chomp or if you are feeling really daring a Dime Bar give it a certain nuttiness.

 

Jack Straw

I look nothing like him!

Jul 7, 2003

6,877

Brighton. NOT KEMPTOWN!

• Nov 14, 2015

• #5

Rajah chili powder from Taj. Use no other. There's a huge difference in the taste of chili powders but this is the cat's pyjamas.

 

happypig

Staring at the rude boys

May 23, 2009

7,960

Eastbourne

• Nov 14, 2015

• #6

Jack Straw said:

Rajah chili powder from Taj. Use no other. There's a huge difference in the taste of chili powders but this is the cat's pyjamas.

Click to expand...

Powder !

Fresh chillis is the way to go; personally I prefer bird eyes for heat and flavour

 

Prince Monolulu

Everything in Moderation

Oct 2, 2013

10,201

The Race Hill

• Nov 14, 2015

• #7

...don't forget the essential cumin. Vital.

 

Bozza

You can change this

Helpful Moderator

Jul 4, 2003

55,720

Back in Sussex

• Nov 14, 2015

• #8

I melt a Crunchie and/or a Double Decker when I make a chilli. Really helps a deep flavour to develop.

 

Perfidious Albion

Well-known member

Oct 25, 2011

6,025

At the end of my tether

• Nov 14, 2015

• #9

Fresh chillis is the way to go; personally I prefer bird eyes for heat and flavour

Click to expand...

I tried cooking with fresh chillies once.. My eyes and nose started streaming, I felt I could hardly breathe. I had to go outside for fresh air.. My wife finished it off. It tasted horrible - so some chocolate was nice to eat afterwards.

Back to a packet sauce after that... cooks we are not.....

 

edna krabappel

Well-known member

NSC Patron

Jul 7, 2003

47,221

• Nov 14, 2015

• #10

Bozza said:

I melt a Crunchie and/or a Double Decker when I make a chilli. Really helps a deep flavour to develop.

Click to expand...

Sacrilege.

It's a Cadbury's Creme Egg or nothing at all.

 

Albion in the north

Well-known member

Jul 13, 2012

1,509

Ooop North

• Nov 14, 2015

• #11

Ive never used chocolate in chilli but have in Mexican recipes. In my humble opinion the Thomasina Miers chilli recipe is the best I've ever made. And I've made a lot of chilli.

 

B

BensGrandad

New member

Jul 13, 2003

72,015

Haywards Heath

• Nov 14, 2015

• Thread starter
• #12

Prince Monolulu said:

...don't forget the essential cumin. Vital.

Click to expand...

Of all the recipes only 1 chef included cumin and he said the same as you. Despite all the p..s taking of Dime Bars Mars Bars Areo etc nobody has been able to say what effect the chocolate has on a chillia and why so many chefs say to use a block of dark chocolate melted into the meat mix near the end. Perhaps people dont know and it is easier to take the p..s rather than admit they dont know. Mind they could always say nothing.

 

dazzer6666

Well-known member

NSC Patron

Mar 27, 2013

52,399

Burgess Hill

• Nov 14, 2015

• #13

Little bit of dark chocolate increases the depth of flavour - not unlike lobbing a stock cube in. Always fresh chillies (some trial and error re amount according to taste), cubed, good quality steak not mince and cook in a slow cooker for at least 6-8 hours. Add chopped peppers with a couple of hours to go.

 

B

BensGrandad

New member

Jul 13, 2003

72,015

Haywards Heath

• Nov 14, 2015

• Thread starter
• #14

Does it make it noticably sweeter and less fiery adding chocolate.

 

dazzer6666

Well-known member

NSC Patron

Mar 27, 2013

52,399

Burgess Hill

• Nov 14, 2015

• #15

BensGrandad said:

Does it make it noticably sweeter and less fiery adding chocolate.

Click to expand...

Not really, just adds richness to the overall dish. Doesn't make it 'chocolatey' or sweet. I guess it might just take the edge off the heat but not a material difference. Experiment a bit - next time you make one spoon a bit out into a separate pan and melt a square into it if you are worried to see what it tastes like. I've added it and family haven't noticed until I mentioned it.

 

B

BensGrandad

New member

Jul 13, 2003

72,015

Haywards Heath

• Nov 14, 2015

• Thread starter
• #16

dazzer6666 said:

Not really, just adds richness to the overall dish. Doesn't make it 'chocolatey' or sweet. I guess it might just take the edge off the heat but not a material difference. Experiment a bit - next time you make one spoon a bit out into a separate pan and melt a square into it if you are worried to see what it tastes like. I've added it and family haven't noticed until I mentioned it.

Click to expand...

Thanks for that I am the only one in the family that likes chilli hot most like it like a glorified savoury mince,

 

dazzer6666

Well-known member

NSC Patron

Mar 27, 2013

52,399

Burgess Hill

• Nov 14, 2015

• #17

BensGrandad said:

Thanks for that I am the only one in the family that likes chilli hot most like it like a glorified savoury mince,

Click to expand...

Same here.........I quite often do two pots.......one is 'minced beef hotpot' and the other is a chilli [emoji3]

 

smillie's garden

Am I evil?

Aug 11, 2003

2,595

• Nov 14, 2015

• #18

Chili is more of a Tex-Mex dish than strictly Mexican I believe. Maybe the idea of sticking chocolate in there was inspired by Mexican mole sauce recipes (no, not the myopic burrower), which are made from chili peppers, and sometimes include a little Mexican chocolate to deepen flavour, temper heat, and give it a dark colour. Mui sabroso!

 

perseus

Broad Blue & White stripe

Jul 5, 2003

23,456

Sūþseaxna

• Nov 15, 2015

• #19

There is a shop opposite Waitrose in Brighton that has the goods. Looking for Paprika. Try Ajvar if you are jaded. Marmite for pepper lovers.