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Chilli

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Vagus | 17:58 Mon 21st Oct 2024 | Food & Drink
19 Answers

How do you make yours?

I use quorn mince, two jars of hot chilli cooking sauce, two tins of kidney beans, three chopped peppers, three or more large chopped onions, maybe sometimes a tin of chopped tomatoes if it needs the liquid, and some chunks of very high cocoa chocolate.

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Turkey mince, spices, tinned tomatoes, diced red pepper, 2/3 borlotti beans, 1/3 canellini beans, sliced mushrooms.

Diced steak. No jars.

I`ve gone off making it with turkey recently.  Stayed with friends a while ago and the husband shot a wild deer, hung the meat, butchered it and minced it.  We ate the chilli that was made with it and it was so good I`ve almost gone back to red meat. I don't like kidney beans but they do go well with the red meat.

Pork and beef mince, onions, garlic, tinned tomatoes, kidney beans, half a square of dark chocolate, beef stock pot, splash of Worcestershire Sauce, Chilli flakes and powder, paprika, marjoram and mixed spices, a glug of hot chilli sauce and a dollop of onion chutney.

I am tempted to do it with pulled beef as I have a small joint of beef in the freezer.

Buenchico's 'cheat chilli' (serves 1):
Defrost an 80g portion of 'value' (20% fat) beef mince from the freezer.  Fry until brown. Add a third of can of baked beans and some beef gravy (made from granules).  Throw in a teaspoonful of hot chilli powder.  Simmer for 15 minutes and then serve in a bowl with a couple of slices of 'toastie' bread. 

Yummy!

Similar to Vagus but I don't use any cooking sauces. I throw in a few chunks of chorizo too to give an extra kick. I add a splash of cold  greek  yoghurt to my bowl ( better than a plate) at the end.

5% fat mince, onions, garlic, red kidney beans, tin tomatoes,  ground cumin, salt.

Beef mince, salt and freshly ground black pepper, cayenne pepper,cumin, sweet and hot smoked paprika, onions, garlic, tinned chopped tomatoes, tomato puree or paste, a square or 2 of 100% dark chocolate. No beans. Served with sour cream and a good grating of cheddar.

In my very much younger days, I cooked for several months with a friend of mine at a pub in Brooklyn. The very limited menu included chilli...along with Buffalo wings. It was very popular 😂

 

Pork and beef mince, brown onions, grated garlic, fresh chilli/ chilli flakes, tinned tomatoes, chopped peppers, kidney beans, dark chocolate, beef stock, worcestershire sauce, paprika, mixed herbs.

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Interesting in the variety of chilli we all make.

I was reading online that coffee is a traditional addition, who knew 🤷‍♀️

Those who use pork and beef mince, why do you, is it a recipe you've followed? I always use beef and pork mince in ragu but have never done so with chilli.

Ive never made it with cubed or pulled beef either, I really dislike pulled meat of any variety, and doubt I could be bothered cubing it small enough...never say never though!

 

This might interest you vagus. At the least, it's interesting reading. Tbh, I don't remember if I used tinned tomatoes all those years ago...or if they are a British addition 🤔 

https://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/12/cook-perfect-chilli-con-carne

Question Author

That's a really interesting article pasta, thank you x

I used ot use only beef mince before costs went up. I now buy pork and beef mince as it's cheaper per kg. I buy a pack or 2 as part of a monthly shop and use it for all mince based dishes. 

Nice article pasta. I don't think I would want chorizo in a chilli though.

 

Interseting aritcle

I used cubed beef but very finely chopped I find it cooks better without 'falling apart' and feeling gritty.

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I'm not keen on chorizo full stop, chelle, so I'd never put it in a chilli. I've just made a vat of it and debated about putting coffee in but chickened out and decided not to, maybe next time.

I don't know how quorn compares price wise but I find quorn makes a lovely chilli

Chilli isn't right without the chocolate (or cocoa powder), ground cumin and finished with fresh coriander.

why not take a couple of portions out and add the coffee so that you can see what it tastes like?

Yes I have used Quorn before, and it is cheaper so that's a good point!

I hadn't even  thought of using cumin but will certainly be trying it.

I might try it with coffee at some point too.

Hi Vagus, sorry but I've only just seen your post about pork and beef. I do it that way because when I've used beef alone, even the 5% stuff has a "fatty" taste to it. 

It's simply just a case of preferring the taste of pork and beef combined. I do want to try it with Venison and will when I can.

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