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BF now in love with chilli con carne have you a good recipe. He likes it hot .. oh i meann spicy!!
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Hi pinkwink,
This one's supposed to be good but I've not tried it yet,but will do.It was left by the late Wendy Richards when she died.
http://www.guardian.co.uk/culture/tvandradiobl og/2009/mar/10/wendy-richards-chilli-recipe
This one's supposed to be good but I've not tried it yet,but will do.It was left by the late Wendy Richards when she died.
http://www.guardian.co.uk/culture/tvandradiobl og/2009/mar/10/wendy-richards-chilli-recipe
LOL pink......I used to cook chillie almost every night in a tiny pub kitchen......this was many years ago when a mate and I were trying to earn a bit of money along with our day jobs-lol. The pub owner-this was in Brooklyn-was kind enough to let us use his kitchen for free....and all our mates there loved my chillie,and her Buffalo Chicken wings.
2-3 lb lean beef mince
2 large onions-roughly chopped
4 cloves garlic-crushed and chopped
1 1/2 Tbsp ground cumin
1 Tbsp Sweet Smoked Paprika
1 Tbsp Hot Smoked Paprika.....or to taste
1 Tsp Chillie powder...or to taste
1 1/2 Tbsp Oregano
2 tins chopped tomatoes
2 Tbsp tomato paste
2 tins kidney beans
2 Knorr beef stock cubes
salt and pepper to taste.....tho I personally have never added salt
In a large casserol-a Le Crueset type is best-heat a small amount of vegetable oil. Add the onions,garlic,ground cumin,ground chilli,and the 2 Paprikas. Cook gently until the spices have blended together,and have darkened.
Add the beef,raise the heat a bit,and cook the beef -breaking it up with a wooden spoon. When the beef has coloured,add the tinned tomatoes and a good dollop or squirt of the tomato paste. Crumble in the stock cubes and stir all together . Bring to the boil,reduce the heat and simmer for an hour. Stir 2-3 times during this period, and make sure it does not stick. After 1 hour add the kidney beans-I don't drain them ,as this adds to the flavour. Simmer for another 30-45 minutes. The slow cooking is important as this helps the flavours to develop......it is even better the next day.
Serve over rice with bowls of chopped onion,sour cream-or cream fraiche,and lots of grated cheddar to put on top.
2-3 lb lean beef mince
2 large onions-roughly chopped
4 cloves garlic-crushed and chopped
1 1/2 Tbsp ground cumin
1 Tbsp Sweet Smoked Paprika
1 Tbsp Hot Smoked Paprika.....or to taste
1 Tsp Chillie powder...or to taste
1 1/2 Tbsp Oregano
2 tins chopped tomatoes
2 Tbsp tomato paste
2 tins kidney beans
2 Knorr beef stock cubes
salt and pepper to taste.....tho I personally have never added salt
In a large casserol-a Le Crueset type is best-heat a small amount of vegetable oil. Add the onions,garlic,ground cumin,ground chilli,and the 2 Paprikas. Cook gently until the spices have blended together,and have darkened.
Add the beef,raise the heat a bit,and cook the beef -breaking it up with a wooden spoon. When the beef has coloured,add the tinned tomatoes and a good dollop or squirt of the tomato paste. Crumble in the stock cubes and stir all together . Bring to the boil,reduce the heat and simmer for an hour. Stir 2-3 times during this period, and make sure it does not stick. After 1 hour add the kidney beans-I don't drain them ,as this adds to the flavour. Simmer for another 30-45 minutes. The slow cooking is important as this helps the flavours to develop......it is even better the next day.
Serve over rice with bowls of chopped onion,sour cream-or cream fraiche,and lots of grated cheddar to put on top.
If you're truly sincere about hot and spicy chili, try this:
12 oz tomato paste
16 oz tomato sauce
3 24oz cans red kidney beans (drained)
6 Tablespoons garlic powder
3 Tablespoons onion powder
2 Tablespoons ground cumin
2 Tablespoons parsley
2 Teaspoons oregano
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper
1 Tablespoon chipotle powder
1 Teaspoon habenero chile powder
1 medium onion, chopped
4 whole red habeneros (deveined, deseeded and chopped)
6 jalepenos (deveined, deseeded and chopped)
2 New Mexican chiles (deveined, deseeded and chopped)
1 pound steak of choice
1 pound ground beef
1 pound ground pork
6 oz beer (1/2 can)
Saute the onion in a small amount of olive oil in a large pot (heavy cast iron is best) until translucent. Bring to a simmer the tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder, habenero powder, habeneros, jalapenos and New Mexican chiles. While this is simmering, grill steak and brown beef and pork in a large skillet. Drain the meat, and season with salt and pepper. Cut steak into very small pieces and add steak, beef and pork to sauce along with beer. Cook for 30 minutes. Serve with grated cheese, chopped onions and apple cider vinegar on the side.
We often substitute black beans for the kidney beans...
12 oz tomato paste
16 oz tomato sauce
3 24oz cans red kidney beans (drained)
6 Tablespoons garlic powder
3 Tablespoons onion powder
2 Tablespoons ground cumin
2 Tablespoons parsley
2 Teaspoons oregano
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper
1 Tablespoon chipotle powder
1 Teaspoon habenero chile powder
1 medium onion, chopped
4 whole red habeneros (deveined, deseeded and chopped)
6 jalepenos (deveined, deseeded and chopped)
2 New Mexican chiles (deveined, deseeded and chopped)
1 pound steak of choice
1 pound ground beef
1 pound ground pork
6 oz beer (1/2 can)
Saute the onion in a small amount of olive oil in a large pot (heavy cast iron is best) until translucent. Bring to a simmer the tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder, habenero powder, habeneros, jalapenos and New Mexican chiles. While this is simmering, grill steak and brown beef and pork in a large skillet. Drain the meat, and season with salt and pepper. Cut steak into very small pieces and add steak, beef and pork to sauce along with beer. Cook for 30 minutes. Serve with grated cheese, chopped onions and apple cider vinegar on the side.
We often substitute black beans for the kidney beans...
Here's me thinking it's an appreciation for ironic humor (humour?) for which the British are world reknow... but no appeciation for fine New Mexican chilis can now be added to the list... you'll never know what your missing!
(I suppose Frijoles are out of the question?)
Can you lay your hands on any green chilis? If so, then give this a try (one of our favorites from Ruidoso, New Mexico)
4 LBS. Pork Butt Roast
6 Cups Chicken Broth
3 Tablespoons Olive Oil
3 Large Cans (#2) Ortega Chopped Green Chilies
3 Large Yellow Onions Sliced Fairly Thick
4 Large Cloves garlic Minced
1/2 Tablespoons Dried Oregano
1/2 Tablespoons Ground Cummin
Buffalo Brand JalapenoHot Sauce To Taste
Salt And Pepper To Taste
1/2 Bunch Fresh Cilantro Chopped Fine
Directions
Cut pork roast into 3/4 inch cubes discarding most fat. You need 4 LBS. of cubes.
Heat 2 Tablespoons olive oil in a large dutch oven.
Brown the pork in small batches till dark brown but not crunchy. Set aside.
With heat on medium low,sweat the onions and garlic down till onions are translucient. Add the oregano and cummin at the begining of this step.
Add the pork, chilies, and chicken broth to the pot.
Turn-up heat and bring just to a boil. Turn down heat and simmer one hour.
Now taste for salt and pepper. Adjust the oregano and cummin and add the hot sauce. cover and simmer two more hours.
Sprinkle chopped cilantro over individual servings to taste.
Serve with warmFlour tortillas... Best of luck!
(I suppose Frijoles are out of the question?)
Can you lay your hands on any green chilis? If so, then give this a try (one of our favorites from Ruidoso, New Mexico)
4 LBS. Pork Butt Roast
6 Cups Chicken Broth
3 Tablespoons Olive Oil
3 Large Cans (#2) Ortega Chopped Green Chilies
3 Large Yellow Onions Sliced Fairly Thick
4 Large Cloves garlic Minced
1/2 Tablespoons Dried Oregano
1/2 Tablespoons Ground Cummin
Buffalo Brand JalapenoHot Sauce To Taste
Salt And Pepper To Taste
1/2 Bunch Fresh Cilantro Chopped Fine
Directions
Cut pork roast into 3/4 inch cubes discarding most fat. You need 4 LBS. of cubes.
Heat 2 Tablespoons olive oil in a large dutch oven.
Brown the pork in small batches till dark brown but not crunchy. Set aside.
With heat on medium low,sweat the onions and garlic down till onions are translucient. Add the oregano and cummin at the begining of this step.
Add the pork, chilies, and chicken broth to the pot.
Turn-up heat and bring just to a boil. Turn down heat and simmer one hour.
Now taste for salt and pepper. Adjust the oregano and cummin and add the hot sauce. cover and simmer two more hours.
Sprinkle chopped cilantro over individual servings to taste.
Serve with warmFlour tortillas... Best of luck!
Clanad....here are examples of the chilli products available with our largest supermarket chain here.
http://www.mysupermarket.co.uk/Chillies_In_Tes co.html
I have been able to get scotch bonnets at a local ethnic shop....other than that -it is the internet and mail order....unless you live in a ethnically diverse area.
http://www.mysupermarket.co.uk/Chillies_In_Tes co.html
I have been able to get scotch bonnets at a local ethnic shop....other than that -it is the internet and mail order....unless you live in a ethnically diverse area.
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