Chilli

M

muser

Well-known member
I am a chilli lover, I'm guessing dissensus harbours one or two! Lets get your recs for chilli related antics, sauces, growing etc.

you guys are really lucky cause to start the thread I am going to give you the recipe for probably the greatest chilli oil known to man. People have got horrendously addicted to this stuff I warn you, its a recipe I got off my sisters mexican partner.

You need:

Steralised Jar
Enough Chipotle chillis to filled the jar (very important they are chipotles, thats where all the smokey flavours comes from) you can buy from mexgrocer "morita" kind not brown.
Onion
Cider Vinegar
Extra Virgin Olive Oil

So first you need to soak the chillis in water for about half an hour, drain them, then add cider vinegar to just cover the chillis and cook on a low heat for around half an hour until most of the vinegar is gone and the chillis have softened up a bit (some will do more than others).

Whilst they are cooking in the vinegar fry sliced up onion untl soft and then add to the chillis for the last 5mins. Put it all in jar, fill up with extra virgin olive oil and leave for 2 weeks until the oil is red/orangey. It goes well with most dishes either pour oil over food (remembering to always top up so the chillis are covered) or take a chilli out and eat bits of it with your meal.

Theirs another chilli sauce I've had quite a bit but havnt got the recipe for it yet. Its made form habaneros (I think) and is kind of bright green paste, really fiery but also similarly addictive.
 
M

mistersloane

heavy heavy monster sound
I will post up the ultimate chilli con carne recipe for you tomorrow baboon, I know what you mean, but we found one in a New Mexico book that just knocks it into touch.

I like this thread, I will post more but have to go out.
 
M

mistersloane

heavy heavy monster sound
Huntley Dent's New Mexican Chili Con Carne

Serves 8 :

2 to 3 pounds minced beef
3 tablespoons vegetable oil
2 medium-large onions
2 to 4 cloves garlic, finely chopped
1/2 6 ounce can of tomato puree
3 cups crushed tomatoes, or equivalent in canned tomatoes
5 cups beef stock
6 tablespoons powdered red chillies
2 teaspoons whole or ground cumin
1 teaspoon oregano
1/2 teaspoon black pepper
2 teaspoons salt
3 tablespoons cider vinegar
1 bell pepper, chopped
4 cups red kidney beans

Brown the beef. Take beef out, then cook onions in same pan. Then add all the rest of the ingredients except the bell pepper and kidney beans and cook for at least 1 1/2 hours. Add the pepper and the beans about 15 minutes before eating.

The thing about this one is the fucking huge quantities of chilli powder it uses - far more than I ever would have added normally, and it works. Use any of the chilli powders from here : http://www.coolchile.co.uk/categories/view/powder-2

As is the law with such things, it's much better if made beforehand and left for a day.
 
M

mistersloane

heavy heavy monster sound
mistersloane said:
I will post up the ultimate chilli con carne recipe for you tomorrow baboon, I know what you mean, but we found one in a New Mexico book that just knocks it into touch.

I like this thread, I will post more but have to go out.
Click to expand...

"tomorrow" is three months in mistersloane time
 
B

baboon2004

Darned cockwombles.
I may be gone some time....

Thanks for the recipe, it looks great. Does the amount of chili powder not blow your head off though? I could maybe take it with anchos, but with anything else i might be reeling....

What kind of minced beef did you use - steak mince?
 
M

mistersloane

heavy heavy monster sound
Huntley Dent says if you're worried about the hotness, reduce to 4 spoons of chilli powder to 2 of paprika. I haven't found it too hot at all - we've tried with all of them now - but we eat very, very hot usually so I think my barometer is lost.

Yeah steak mince good :). Fry it in batches so it sautes not steams. We've been living off this, it's really nice.

I'll post up his black beans recipe as well, hang on.
 
M

mistersloane

heavy heavy monster sound
Black beans.

Place beans in saucepan, add water to cover. With lid on saucepan, bring the beans to a boil over a low heat, let them boil for exactly one minute, then take the pan off the heat to sit, still uncovered, for one hour.

Then boil for 2 hours, but allow for a longer time. Keep them covered at all times with at least one inch of water. Make sure they really boil. Do not salt until the last half hour of cooking. Add perhaps a bay leaf, some whole cumin seed, half an onion, some black pepper, oregano, garlic.


I'm putting this up just cos I repeatedly couldn't get black beans right and this one works, but open to hearing about other ways to do em. I love black beans.
 
B

baboon2004

Darned cockwombles.
I did a turkey chili recently, only to use up some turkey mince which was lying around, so it was a storecupboard kind of thing otherwise. Turned out alright - the oregano/cumin/tomato/paprika combination is always good, but I wish I'd had some dark chocolate to add
 
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