Chilli tips!

[TVC]

Yours is chunkier than mine, I start with a fair bit of liquid and reduce over a couple of hours. Here it is half done

 

[Andrew_Culture]

Worcestershire sauce

Done.

 

[Lullabelle]

Yours is chunkier than mine, I start with a fair bit of liquid and reduce over a couple of hours. Here it is half done

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One thing we have found is that if you make a chilli in advance then let it go cold so that the flavours can mix. When reheated it tastes so much better and more rounded.

 

[Chris Swift]

One thing we have found is that if you make a chilli in advance then let it go cold so that the flavours can mix. When reheated it tastes so much better and more rounded.

Same as spaghetti Bol and stew!

 

[Roadrider48]

Worcester sauce and a fajita powder sachet....

 

[User169]

Keep meaning to get some of that, it sounds great.

Well worth it. Cool tins too...

 

[Andrew_Culture]

Well worth it. Cool tins too...

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Want!

 

[TVC]

Want!

Amazon is your friend

 

[Lullabelle]

Same as spaghetti Bol and stew!

Definitely

 

[longers]

Half a dozen black cardamoms. Chucked in whole and fished out before serving.

They add a lovely flavour but don't taste too good.

 

[Lullabelle]

Seeing as this is the 'cafe' part of the forum I thought I'd talk about food for a moment.

I'm knocking up a chilli for tonight's supper and it's a fairly standard beef mince, chopped toms, tom puree, onions and red peppers affair but I'm looking for more interesting slants on this recipe.

I've recently started chucking in a big knob of butter and plenty of cumin when frying off the meat but wondered what other tips my fellow forum users may have to liven up a chilli. I should point out that this needs to be eaten by a toddler and a wife who isn't keen on having the backs of her eyeballs melted by hot food. I'll put in plenty of Samble Olek and jalapenos to my own portion to give it life.

So, how was it? any pics

 

[threebikesmcginty]

Well worth it. Cool tins too...

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Struggling to get that one without spending as much again on postage, distinct lack of this stuff in the shops - is La Chinata as good?
And there's 3 types, sweet, bitter-sweet and hot

 

[TVC]

Struggling to get that one without spending as much again on postage, distinct lack of this stuff in the shops - is La Chinata as good?
And there's 3 types, sweet, bitter-sweet and hot

I always use sweet, I find it more versatile and add chilli seperately if I want heat.

 

[threebikesmcginty]

I always use sweet, I find it more versatile and add chilli seperately if I want heat.

Saino's have got the sweet one by the look of it, £2, bit cheaper than the £6 online prices!

Anyone tried Old Bay Seasoning?

 

[PK99]

add a Star Anise why frying off the meat.

Make sure the meat is really browned ie getting crispy before adding any liquids and not just poached in the water it releases, you want the Maillard reaction to give you depth of flavour (http://modernistcuisine.com/2013/03/the-maillard-reaction/)