5punk

Got this recipe from a mate's dad, it's in the pot now. I'll let you know what it turns out like.

Slow-Cooked Chilli - Serves 4

All the ingredients are Tesco's own brand ones (unless stated), they're pretty much the same and they cost less Also, as the name implies, get a slow-cooker. Got mine for a tenner from Tescos.

This takes 4-12 hours to cook, depending on how nice you want it. Longer is better.

250g Lean Steak Mince
Uncle Ben's Chilli con carne (Hot) - 500g
Chopped Tomatoes - 400g
Chilli Beans - 215g
2 Large Mushrooms
3 medium Carrots
1 clove of garlic
Frozen Peas
Tomato Puree

Set cooker to the normal cooking temperature (high on mine).
Add Chilli con carne, chopped tomatoes, mince and chilli beans.
Cut mushrooms to suit and add.
Cut carrots to suit, boil for 4 minutes and add.
Finely chop garlic and add.
Add tomato puree to taste.
Add a handful of frozen peas one hour before serving.

Serve with rice, focaccia bread, garlic bread, or whatever you like really

Boooo tescos booo hisss!

I've never made a chilli with peas, carrots or mushrooms in. Still, if it tastes okay I guess I might try it.

Won't use a jar of sauce though.

a lump of high cocoa percentage dark chocolate goes very nicely indeed in chilli
Gives it a certain je ne sais quoi

Post yours Pete, I'll try that next time

ooh, that reminds me to write/post mine.

Right, this is undoubtedly a little, tiny bit more complicated than wiggy's recipe

Ingredients
Stuff:
1lb stewing beef, chopped into 1/2" chunks
1 onion, chopped
2 cloves of garlic, crushed
1 largish splash white wine.

Base:
1pt beef stock (I use the kallo type, they're less salty than others)
1/2pt beer (cheapass larger is fine)
1 tbs ground cumin
2 tsp oregano
2 tsp cayenne pepper
2 tsp worcester sauce
1 tsp thyme
1 red chili *finely* chopped

Other stuff:
1 Tin of tomatos, chopped.

Stuff to throw away:
Beans of any kind, they're filler, and EVIL.


What to do:

Throw all the stuff from the base section of the ingredients into a large saucepan (big enough to hold the chili once made) Stick it on medium-lowish heat.

Fry off the onions in a large frying pan until they're soft and a bit translucent, Add the garlic and stir around a bit, throw into the big pan full of wet. (I taste the wet at this point, I can usually judge how hot the chili will be and adjust)

Toss (pfft!) the beefs in a pinch of salt (sea, if possible) a few grinds of pepper and 2 tsp of oil

Put the meat into the frying pan and cook until brown all over.

Lob meat into the pan with wet and onions, return the frying pan to the heat for a minute, then pour the wine in, stir it around a little to get all the stuff off the bottom of the pan, and pour it into the pan with the meat etc.

Bring the saucepan to a low simmer and stick a lid on, stir occasionally and cook for at least 90 minutes, longer is better though longer is fine, if it starts to really dry out, add a bit more beer/stock

Taste it at this point to check the spicing/seasoning, add more spicy if you think you need it (it'll get less spicy when you add the tomatoes, but not a lot)

Once your're bored and hungry, add the tin of tomatoes and stir into the stuff, and reduce down until lovely and thick.

Taste it before you serve, if it's dangerously hot, stir a tablespoon of cream into it and it'll take the edge off.

Serve with rice.

This is gonna sound like Heresy to you guys, but I have to ask.

What is a good substitute for Garlic?

Reason being, eating the stuff will make me ill. the small amount in most bought sauces will knock me sideways for an evening, cloves of the stuff, i'll be chundering for days.

I know the flavouring makes it, but what would the chef's amoungst you suggest?

I believe asafoetida is a fairly widely used substitute, never tried it, but looked it up a while ago for a friend.

Well, a chili con carne in the most traditional sense would be hot peppers and ground beef with a bit of onion and cumin in. But that gets a bit boring after a while.

Beef about 150-200g of mince/chopped beef (no bigger than thumbnail chunks ideally and not too lean) per person generally. I like to put in about 300g because I can eat chili until I burst. Bit of fine chopped/blended liver if you want to up the richness, hard to spot if you make it veh hot though.

Onion (fist sized onion for 3/4 peeps)

2/3 cloves garlic

Tin of (chopped) tomato (you can smash them with a fork in the tin if you don't buy them chopped, be careful though or you'll get the juice everywhere)

Cumin, smoked paprika, salt and pepper. (I generally put a few pinches on the raw meat just as it goes in the frying pan, and a few more after it's started simmering in the sauce pan.)


Chili! Red, green, yellow, whatever colour you can get. Some nice big mild ones like habaneros to cut big and colour the dish, some mean ones like scotch bonnets or bird eye to give it the heat. Want to die by fire? Try the naga chili, for less death apply momentarily to sauce, then remove.

Other bits - stock cube, Jack Daniels, sour cream.

Chop everything finely except a few milder chilis, cut them in big bits or leave them whole.

In heavy bottom pan* put the tin of tomato, put your stock cube in the tin, three quarters full from the boiled kettle, throw it in the pan too. Bring to simmer.

Put a kettle of water on.

Beef, finely chopped onion, garlic, oil into pan, brown it and throw a bit of the spice/seasoning over. If you want extra front of mouth heat, put some big bits of chili in here as well.

Scrape beef and bits into heavy bottom pan, de glaze frying pan with splash of jack, pour that in the heavy pan. Put frying pan in water now to save cleaning.

Rest of spices to adjust flavour. Simmer more until super thick, this could be left very low for half a day if need be. Occasional dab of water in if it's gone too thick too early.

Sour cream dollop on top when ready. Apply to rice.

Eat.

I do use beans in mine. Either baked beans or kidney, but when I do it's for on nacho's and is covered in cream and guacamole, needs extra in it for filling the consumer.


*Why the J-Lo? It allows for a more controllable and sustainable heat to be spread through the entire mixture, no sticking or hotspots to burn it. A LeCreuset is a tad expensive but worth it for things like this.

Dr. kitteny berk wrote:I believe asafoetida is a fairly widely used substitute, never tried it, but looked it up a while ago for a friend.

Is a good substitute. Indian castes that don't eat allium family plants use this instead apparently.

Are you also allergic to leeks/onions?

To add a background taste not like garlic but fulfilling the same role you could try celery, mushroom, fennel, carrot/coriander mix or even parsnip.

For a chili, just leave it out and maybe use slightly more cumin. You'll know it's garlic free because you aren't yakking on everyone, but they'll only know if they know your allergy.

Try adding sour cream to your chilli recipes.. really nice esp if you are making it spicy. I usually make a crock pot size pot of chilli that takes two of us a couple days to go through and I usually half to the whole container of it (maybe 1/4 to a half pint?) Slow cooked chicken chilli is nice too so add chicken sometime!

HereComesPete wrote:Are you also allergic to leeks/onions?

I have no problem with either, and noone can explain why, it's just garlic that makes me chunder.

Here's a chilli I made in pictures: http://www.flickr.com/photos/father_jac ... 197306912/

I'd probably use my big flat-bottomed saucepan now but I didn't have it at the time.

The Shutting Downs wrote:
I have no problem with either, and noone can explain why, it's just garlic that makes me chunder.

Goddam vampire!

[media]http://www.youtube.com/watch?v=ayYiMygqlfo[/media]

That looks quite good. Hawke is okay and Defoe needs to be in more films.

My parents are fucking off for a week or so apparently.

so spec me some excessively complicated recipes,

There are some in Mr Ramsay's ***** Chef book, but there's usually at least one thing in them I have no idea how to get hold of.

Shall have a poke at ramsay.

Have heston about somewhere too, that's always amusing.


in other news, I just had a slowment and cooked my probe thermometer

Ooh you should try that really complicated pie that Mr. Johnson posted...

We have some mates coming round on Friday and I want to cook something reasonably impressive, but that can also be done entirely in 2 hours or less, or with some prep/marinading/cooking the night before and less than 2 hours' worth of work on Friday. I'll have a look at the wiki later*, and my stack of recipe books, but thought I'd ask here for some recommendations too. I'd like it to include Meat, but unfortunately neither belly pork or spare ribs are really suitable. So, any ideas?


*is the index up to date? Could it be worth sticking the recipes under broad headings rather than just a list? I would do it, but I haven't got the time this week, and I've never edited a wiki page in my life.