Chili: Tips and tricks please

[AB Editor]

Dear All,

I wondered what goes into YOUR chili?

Obviously mince, kidney beans, onion etc - but what are your magic ingredients?

Mine are:

A pint of espresso
Passata
Chillis (Scotch bonnets preferably)
Three or four tablespoons of dark honey
Lots of cracked black pepper
Coriander (finely chopped) and lime juice (both applied and folded inabout a minute before serving.

Cracking stuff. Right; your turn.

Spare

[redcrx]

Ed, if i put the peppers in early they soften nicely, just like fresh tomato would i suppose (but tomato is banned in our house) but i throw a few in at the end that stay crunchy too.

[AB Editor]

"Scotch bonnets preferably plural? Who eats it Homer Simpson"

Doesn't he eat a Naga Chili in that episode?

I really like scotch bonnets, they've got a much drier heat than birdseye and really, they're not much hotter.

I will admit this is a chili which "comes at you" as it were.

[mccfluff]

i add marmite to everything

well not icecream, that would be odd

you lot are heathens as China said

[AB Editor]

It does sound reasonable China, yet somehow I've never appreciated Marmite's "Depth"

I think the Peppers, if you must, should be saved for the side salad myself. That way you keep all the crunch.

If you can't tell, I am looking forward to dinner already.

Spare

[Mamyalynne]

A good slug of a decent Balsamic vinegar too, helps intensify the flavours.

[AB Editor]

I'll keep that in mind Mamya

[mccfluff]

only beans/toms should be allowed veg wise. peppers will go soggy and horrible

[Booldawg]

you need cumin in there. I put it in first, 1 teaspoon in hot oil. Put the lid on the pan as it 'spits' for a minute or so.

I made one last week with just 1 scotch bonnet that I grew myself. Even that was too much. Guess using seeds and all wasnt the best idea.

[LoftyLottie]

Exactly China. They don't know what they are missing and you would never know that it's Marmite that's been been added.

Marmite, french mustard, demerera sugar and Boddingtons are essential added ingredients in my beef stews!!

[LoftyLottie]

Cumin is an absolute must in Chilli

[gingejbee]

I have a copy of The Chilli Cookbook with dozens of different recipes. Mine tend to include ground cumin, oregano and chocolate.

[LoftyLottie]

Must include loads and loads of garlic!!

[Jemisa]

I buy a couple of tins of Chilli con carni from Tesco, pick all the kidney beans out of it. (Hate 'em) Cook the chopped onions and mince add the chilli, a large can of baked beans, simmer it for 15 mins, DONE<
Serve with lots of basmati rice and chunks of fresh baked bread. & maybe a salad on the side (If liked).
Goes down well at parties.

jem

[Ankou]

jemisa, can you see the tumble weed ?!

the last time this happened was when an aber said the best spaghetti bolognese ever was one where you had to pierce the lid several times, cook it for 3 minutes, stir and cook for another 2 minutes.

[pastafreak]

I made chilli every night in a pub in Brooklyn one summer many years ago. Yes...cumin definitely...but maybe a tablespoon for each kilo of meat.Chillis themselves were not as widely available then,so it was a powdered chilli mix instead-blindingly hot it was,too. Tinned chopped tomatoes,lots of tomato puree,at least 2 large onions-finely diced,and loads of garlic....oh-and kidney beans. Served with grated cheddar and sour cream on top...maybe some diced onion,also.

[netibiza]

Also put in a square or two of chocolate, and if using Tom paste put in sugar.

[LoftyLottie]

That is basically how I make Chilli, Pasta.