Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Unclebuck on January 20, 2009, 09:43 PM
-
Chili Con Carne
Serves 4
500g Minced Beef
2 Tbsp Virgin Olive Oil
1 large Onion - Fine Chop
1 Red Pepper - Fine Chop
3 Cloves of Garlic - Crushed
1 400g Can of Kidney Beans
1 400g Can Chopped Plum Tomatoes
12 Fresh Green Chillies - Fine Chop (seeds not removed)
The Spices and Herbs(Dry) heaped Tsps
2 Tsp Oregano
2 Tsp Chili Powder
1 Tsp Basil
1 Tsp Cocoa Powder
1 Tsp Ground Black Pepper
1 Tsp paprika
0.5 Tsp Salt or to Taste
Method:
In large pan add oil on high heat add meat once beef is browned add onion and red pepper and sweat for five mins the add the toms, beans, garlic and green chillies bring to the simmer. Stirring from time to time.
When ingredients are simmering add spices and herbs stir in turn heat to lowest setting and go to the pub for 2 hours!! Done... Garnish with dry chili flakes if you dare, Serve with steamed rice. Enjoy.
Edit by George: almost 2 months after posting this recipe, Unclebuck corrected a serious flaw, when he said: "i add 1 tsp cumin and 0.5 ground coriander"
-
Sounds nice but no cummin Powder?
I know the mexicans always put chilli & chocolate together so I always put a bit of coco in my chilli or if I want a sweet one drinking chocolate, but apart from obviously chilli powder I always thorght cummin was a key ingredient along with coriander powder?
-
Of coarse! how rude of me i add 1 tsp cumin and 0.5 ground coriander.
-
Chili Con Carne
Garnish with dry chili flakes if you dare
I dared...WOW.
Thanks Unclebuck I have thrown out Jamie Oliver's recipe.
-
Chili Con Carne
Garnish with dry chili flakes if you dare
I dared...WOW.
Thanks Unclebuck I have thrown out Jamie Oliver's recipe.
Cheers OB glad you survived!! :)
-
This looks good, though I myself am a bigger fan of chilis without any tomato and with whole meat that is cooked so that it starts falling apart. This kind is generally quicker though, and I've never found a perfect recipe for the tomato and minced meat kind, so I'll try this and see if it does the trick it looks good, but no beer? I generally find that beer in the sauce is, well, a great thing simply put. Well, either way, I'll give it a go when I get well and can go buy ingredients again.
Until then, maybe I should translate this Swedish recipe for the other kind of chili that I found and make a thread later on here, that recipe is truly awesome.
-
Until then, maybe I should translate this Swedish recipe for the other kind of chili that I found and make a thread later on here, that recipe is truly awesome.
Did you ever translate the Swedish recipe?
-
This does look good.
Although I would never use tomatoes in a Chilli. I would use Tomato Puree instead of, plus I would use a can of mixed beans in a mild chilli sauce, available from Tesco and the like.
And I always put some cumin in my Chilli too.
However, I must say I have never gone for the cocoa.... I will have to try this it sounds interesting :)
-
i love Chili con carne on jacket potatoes. I was wondering how this doesnt burn or dry out? all the receipes i have seen say to add some sort of liquid. Would it be the juice in the tomoatoes where the juice comes from? as the chilli beans have some nasty thick liquid in that i always drain and rinse the beans first before using.
Rob
-
I usually add a glass or so of Red Wine to mine and let it reduce right down. I've never added cumin or ground coriander but they will both be going in my next batch. I also have a few Dorset Naga chillis growing in my conservatory. I'm a little scared to use them though!
-
Just tried it and it was far far to hot! It might have been the 12 green chillies I used. They were finger chillies.
-
Wossie, It is called 'Kick Ass Chilli' it's meant to be hot, don't forget the chilli flakes
;D OB
-
Wossie, It is called 'Kick Ass Chilli' it's meant to be hot, don't forget the chilli flakes
;D OB
Lol. far too hot for me, felt like someone had lit a fire in my mouth. I was sweating and even started to get the hick-ups. Plus my belly was a little off today but not too bad. I didnt even add the chilli flakes to it. to be fair though i used extra hot chilli powder and 13 small green finger chillies that were rated 4 out of 5 for hotness. they even had a warning on the side of the packet about washing your hands after handling them.
I might make another batch and leave out or get weak chillies and use mild chilli powder. The actual chilli con carne itself was very nice except the heat.
-
I love a good Chili Con Carne and this is must try for me. Adding coca powder is new to me, but have had chili chocolate before and it worked.
-
Lol. far too hot for me,
Only joking Rob, it's a hot one.
Next time one of your mates boasts he loves the heat, invite him round for dinner and watch his eyes pop out.
;D ;D OB
-
Hi everyone. Originally came here for curry advice but I had to chip in on this topic!
I always use a tin of chopped tomatoes and tomatoe puree in a chilli, wouldn't change it. What I do add is honey which redduces the sharpness of the tomatoes and helps to give a lovely, thick, rich flavour.
Also, I do adding either barbecue sauce or barbecue seasoning as I do like a chilli with a nice, smokey flavour which either of these will add and I've always felt that tabasco sauce is an absolute must-have flavour in a chilli (though you don't need much as it is a very strong flavour!)
-
Until then, maybe I should translate this Swedish recipe for the other kind of chili that I found and make a thread later on here, that recipe is truly awesome.
Did you ever translate the Swedish recipe?
I'm sorry I completely forgot about it. Anyway I've since found out it's based on Frank X. Tolbert's famous chili recipe, but the ones I find in English are often less detailed (possibly that's desired anyway). I suppose I might get to work on a translation now, shouldn't take too long. It's the texas style stuff, where tomatoes, onion and minced meat are usually frowned upon in a chili.
-
Okay, here goes:
Spices
2 tbsp cumin
2 tbsp oregano
2 tbsp coriander seeds
1 tbsp sugar
1,5 dl chili powder
Salt to taste
I also sometimes add: A few bay leaves and some cinnamon sticks. I always add alot of coarsely ground, mixed with hole seeds of, black pepper.
Main Ingredients
Six cans of light lager (About 3 litres is good)
5 dried ancho chilis:
1 chipotle http://www.thespicehouse.com/file/misc/chipotles-pair.jpg (the small ones should be anchos and the larger ones chipotles, but when I buy them they're both often the colour of the anchos)
3 birdseye (described as small and red, so I supposed it's piri piri, that's what I use anyway.
4 green jalape?os
10 large garlic cloves
5 red meat, cubes of 1x1 cm.
0,5-1 dl wheat flour
3 dl beef broth (I usually just add some extra water and add appropriate amounts of Bouillon cubes, I'm lazy, but whatever you have handy you know)
Some cornmeal
For variation and an extra touch I sometimes add an extra chipotle (I love its smoky taste), a glass of red wine or whiskey (I never use both at the same time, doesn't seem like a good idea).
How to cook it:
The Swedish recipe makes alot of allusions to drinking tequila while you cook, I hate tequila and I think that's highly optional, I'd go for some whiskey instead!
1. The chilies: Remove stalks and deseed, and chop into pieces. Boil the dried chiles in water for 15 minutes with a lid on, don't thrown away the water! Note: Be careful with where you put your fingers, especially after handling the birdseyes. The Swedish recipe says this: "If you put your finger in your nose you might as well have tried picking it with a soldering iron". Wash your hands when you're done too.
2. Chop up the garlic (you don't need to chop it too finely)
3. Brown the garlic and put into a large cast iron cooking pit.
4. Fry the meat and add it too, make sure the pieces have a nice colour, don't fry too much too much at the same time.
5. Mix the spices with the wheat flour and add to the pot.
6. Remove the boiled dried chilis from the water, again don't throw the water away, and mash the chilis. Then add them and the unboiled chili peppers to the pot. Add all the liquids (chili water, beer and broth/stock/whatever) so that it covers the meat.
7. Bring to a boil, make sure to stir often so that nothing burns.
8. Keep this up until the meat starts falling apart, this usually takes 2 to 3 hours, so make sure to have a good book, or even better make this outside on a warm summer's even with alot of friends around to talk to.
You can also use the time to prepare something to eat with the chili. Recommended: A good guacemole or just sour cream with chopped onion is good help against the heat, so is tortillas. Grated cheese is also good. Some like a good piece of bread to dip into the stew, and beans to the side is nice, though you shouldn't add any in the stew (they'll be boiled to nothing). Of course you should drink beer to this, and whiskey if you like.
If the chili isn't thick enough when it's done add some cornmeal.
I've used this recipe many times with good results, but I think it's pretty important that you get the chili peppers right if nothing else.
-
"Be careful with where you put your fingers, especially after handling the birdseyes. The Swedish recipe says this: "If you put your finger in your nose you might as well have tried picking it with a soldering iron"
After 3 ltrs of lager i could probably stick a soldering iron in my eye and feel nothing, but i will give it a go..
-
"Be careful with where you put your fingers, especially after handling the birdseyes. The Swedish recipe says this: "If you put your finger in your nose you might as well have tried picking it with a soldering iron"
After 3 ltrs of lager i could probably stick a soldering iron in my eye and feel nothing, but i will give it a go..
Well you're either a strong man or you can't take your booze then ;)
-
Chili Con Carne
Serves 4
12 Fresh Green Chillies - Fine Chop (seeds not removed)
Making this for tea, but only using 3 bullet chillies. Have to say it smells good cooking.
-
I've just made this, after the frying stage I transferred it all into the slow cooker for 3 hrs on low and it really melted down together nicely. Half a tsp of salt seemed way too little, even for me who never normally adds much salt.
Tasted it - woaaa.. It's fiery! I used rajah chili powder (2 heaped tsp) and 12 Birdseye chillies and it's blown my socks off! To be eaten with plenty of lager then :)
-
Is the liquid from the tinned tomatoes sufficeint to prevent it drying out? Most recipes I have seen add either water or red wine.
-
With the liquid from the toms plus a small swish of water to wash out the remaining tomato stuck to the sides of the tin it was fine for the slow cooker, because there's really no evaporation from a slow cooker. The beef renders out fat as it cooks which helps loosen the mix up as well.
If I were to try to cook it on the hob for 2 hrs then even on the lowest heat I'm sure it would need some liquid adding from time to time to loosen it up.
-
Thanks. I might give it a go in a pressure cooker!
-
You'll need some spare liquid in there to account for the steam lost in pressure cooking but presumably you're used to using a PC? It's not like a slow cooker recirculating the liquid with no losses.
-
You'll need some spare liquid in there to account for the steam lost in pressure cooking but presumably you're used to using a PC? It's not like a slow cooker recirculating the liquid with no losses.
tbh i've only used PC a few times but I'll take your advice and add some liquid.
-
Great a couple of chilli recipes, I put a post on here a while ago asking for a recipe so I'll give these two a go. The first one 12 chilli's and then stick some chilli seeds on top, you'd have to have some gonads the size of basketballs to do that.....might give it a go though as I love fiery food. :D
-
Chili Con Carne
Garnish with dry chili flakes if you dare
I dared...WOW.
You did :o
(http://paxarcana.files.wordpress.com/2007/12/fire_ass.jpg)
-
I really really rate this recipe - today I polished off one of my frozen portions from when I made a batch in early July, served over chips with some nice grated cheese on top. Lovely grub!
-
I really really rate this recipe - today I polished off one of my frozen portions from when I made a batch in early July, served over chips with some nice grated cheese on top. Lovely grub!
I agree about CcC with chips, but rather than grated cheese I prefer something like cr
-
I agree Phil. Served wrapped in a flour tortilla, covered in grated cheese, 15 mins in the oven then smothered in Creme fraiche. Just add a handful of jalapenos...
-
I made a really great one tonight that was very low in fat and salt.
Chopped onions
Can of Sainsbury's mixed beans in mild chilli sauce
300g Quorn mince
Can of chopped tomatoes
2 tablespoons of sun-dried tomato paste
Splash of Worcestershire Sauce
Hot chilli powder
Black pepper
-
Just tried this and well pleased with result 8)
Only had 6 chillis but complemented with 3 hpd tsp of Mr Naga.
Added about 200 ml of water before using pressure cooker for 20 mins.
I'll be sticking with this for some time I expect.
Thanks UB.
-
Another bulk batch of this great chilli made today, 3 x the quantities listed by uncle buck in his OP. great recipe, thanks UB.
-
Another bulk batch of this great chilli made today, 3 x the quantities listed by uncle buck in his OP. great recipe, thanks UB.
Cheers NJ. Its my winter warmer 8)
-
It's truly outstanding UB - I've been eating more of your chilli lately than curry and made yet another big batch (6 litres) in the slow cooker this weekend!
-
It's truly outstanding UB - I've been eating more of your chilli lately than curry and made yet another big batch (6 litres) in the slow cooker this weekend!
6 liters! You like this more then me!!
Like your style 8)
-
I made this yesterday on NJ's recommendation
And as Tom Kerridge would say a proper chili con carne
And it tastes better today
Cheers UB
-
your very welcome 8)
-
hi guys, I also really unclebucks chilli, had it 4 or 5 times now, although less chillies for me too, I would like to try this in a slow cooker, could anyone give me some points on how to go about it? ie, do I prepare and cook it the same but put in slow cooker instead of leaving on the hob? or is it all done in the slow cooker? also how long for? mush appreiciate any help, cheers, bob.
-
Hi Bob,
Prepare it on the hob to the point where it's ready to simmer (up to temperature) then transfer to the slow cooker. Be aware due to the lack of evaporation from a slow cooker you need to avoid it being too loose (don't add excess water - use a spatula to scrape out the tins of tomatoes rather than swilling out with water) as it will slacken as it cooks due to the beef mince breaking down and fat rendering out.
Try not to stir too often but I do stir mine 3 or 4 times over 6 hours low simmer because it's quite thick. Below my own notes on my bulk version which fills a 6.5litre slow cooker:
Chili Con Carne bulk version - yield is 12 x 325g portions
1.5kg Minced Beef
3 large Onion - Fine Chop
1 Red Pepper - Fine Chop
1 green pepper - fine chop
9 Cloves of Garlic - Crushed
3 400g Can of Kidney Beans (maybe increase to 4 next time?)
4 400g Can Chopped Plum Tomatoes
36 Fresh Green Chillies - Fine Chop (seeds not removed)
6 rounded tbs tomato puree (160g)
The Spices and Herbs(Dry) LEVEL spoonfuls
6 tbsp dried mixed herbs
2 Tbsp Cocoa Powder
2 tbsp ground cumin
1 tbsp ground coriander
2 Tbsp Ground Black Pepper
2 Tbsp paprika
5 tbsp Chilli Powder
1 Tbsp Salt or to Taste
Method:
First prep peppers, chillies, garlic and onions. Measure spices while browning meat:
1. In large pan preheat then add meat in batches, trying to get colour on it without burning and transfer into slow cooker once beef is browned. No oil necessary if using 80/20 minced beef. Reserve the fat from the mince and allow to separate.
2. Spoon all fat (was 6 dessertspoonfuls of fat) back into pan then add onion and and sweat till translucent for 5 to 10 mins then add red & green pepper and fry for 5 mins.
3. Add garlic and green chillies and fry 5 mins mixing to prevent sticking
4. then add the toms, Tom puree and beans, and bring to the simmer.
5. When ingredients are simmering add spices and herbs and stir in then add meat & stir in. Consistency should be quite stiff at this point.
Transfer to slow cooker and bring to boil on high, then set to low for 4 to 6 hours, stirring once every two hours.
-
thanks for that, the reason I was asking is I'd like to make some for me and some workmates to have one lunchtime, do you think it would work ok to get to the simmer stage one night then leave to go cold then take to work the next day and put in the slow cooker? cheers, bob. thanks for your other recipe and method aswell.
-
In my experience, Bob, slow cookers are not well suited to bringing things to serving temperature; they are far better at maintaining that temperature when something already hot is placed in them. So my recommendation would be to cook to near-completion using NJ's methodology, and then either (a) transport the slow cooker to your office as quickly as possible, and plug it back in there for the last hour or so, or (b) as preceding, but finish it off at your office using a faster source of heat, such as a microwave oven or even a conventional hob, depending on what facililies you have available to you there.
** Phil.
-
Hi Bob,
Chili Con Carne bulk version - yield is 12 x 325g portions
Nice one NJ - good to see people still enjoy this one.
-
thanks again for your time, i'll go for the cook fully night before and microwave at work, cheers,bob.
-
Agree with just about everything suggested here. Not made a chilli for a while for some reason, but I use pretty much the same recipe, with the addition of a little bit of star anise and using good quality, dark chocolate rather than cocoa powder - must be at least 80% cocoa though (preferably more)
-
Ignore
-
In my experience, Bob, slow cookers are not well suited to bringing things to serving temperature
** Phil.
Their job is to spend hours reaching that temperature- and then maintaining it :)
-
I intend to revisit this excellent recipe although I'm keen to use up some dried birds eye chillies, in the absence of fresh. I've little experience of using dried chillies so I'm hoping someone can recommend the best method for using them in this recipe!
-
I think, do they have to be soaked first? Like porcini, for a v short period of time?