Chilli Con Carne - any good recipes?
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Couple of squares of 90% chocolate make a big difference. Works well with venison casserole too. Chipotle or Ancho chilli flakes are good too. I try to avoid chopping fresh I've had so many accidental shoving a finger moments. In the eye or ear, up a nostril, putting the old chap back in bed 
Do not go mad, it quickly gets chocolatey.
Do not go mad, it quickly gets chocolatey.
Guinness do a Chilli mix/powder thing. Its banging. Though you do need 2 of them per Chilli, and a teaspoon of chipotle flakes is highly recommended.
Proper dark chocolate works very well. And, surprisingly, so do a few finely chopped Anchovies for that bit of Umami flavour...Couple of squares of 90% chocolate make a big difference. Works well with venison casserole too. Chipotle or Ancho chilli flakes are good too. I try to avoid chopping fresh I've had so many accidental shoving a finger moments. In the eye or ear, up a nostril, putting the old chap back in bed
Do not go mad, it quickly gets chocolatey.
Things I think make a good chilli that I suspect you maybe misstepping ( but interested in hearing how you feel its lacking)
1) Time - Taking time to build up the carmelization an tenderisation of the base veg and meat - this takes some time. Allowing it to gently go golden brown slowly . I tend to cook as Two items separately - Meat , brown and render - remove. Then brown and caramelise onions and make sure a nice fond is forming before recombining.
2) Sauce - You want to add your tomatoes with enough fluid to allow the simmering and reduction to take place - you basically want the tomato juice to reduce down and intensify the flavour. As Tomatoes out of a tin can err on the acidic side of things don't be afraid to add to this to move the flavour point to something more palatable. Tomato paste , Tommy-K if you need to add sweetness.
3) Background Umami - How you get to this is upto you , but I tend to use a gobful of Marmite and or a decent stock cube and make sure that melts away.
Again that does need to be balanced with point 2
4) Taste and amend - like bringing something back on line to target , taste small often and adjust - seasoning , sweetness . saltiness, nudge it to where you want it.
5) As per point 1 - Time. You can rush a chilli , but it won't be a GOOD chilli.
Some professional Chef will probably now turn up and advise the right way.
1) Time - Taking time to build up the carmelization an tenderisation of the base veg and meat - this takes some time. Allowing it to gently go golden brown slowly . I tend to cook as Two items separately - Meat , brown and render - remove. Then brown and caramelise onions and make sure a nice fond is forming before recombining.
2) Sauce - You want to add your tomatoes with enough fluid to allow the simmering and reduction to take place - you basically want the tomato juice to reduce down and intensify the flavour. As Tomatoes out of a tin can err on the acidic side of things don't be afraid to add to this to move the flavour point to something more palatable. Tomato paste , Tommy-K if you need to add sweetness.
3) Background Umami - How you get to this is upto you , but I tend to use a gobful of Marmite and or a decent stock cube and make sure that melts away.
Again that does need to be balanced with point 2
4) Taste and amend - like bringing something back on line to target , taste small often and adjust - seasoning , sweetness . saltiness, nudge it to where you want it.
5) As per point 1 - Time. You can rush a chilli , but it won't be a GOOD chilli.
Some professional Chef will probably now turn up and advise the right way.
Last edited:
The real stuff -
www.bbc.co.uk
Carne con chile recipe
The classic 'chilli con carne' made with beans and minced beef is more of a Tex-Mex recipe. In Mexico, home cooks make carne con chilli for their families, using cubed beef or pork in a rich chilli sauce with or without tomatoes, with beans and or rice on the side. Serve this version with corn...
www.bbc.co.uk
A teaspoon of cocoa is always a good thing in a chilli sauce. I like smoky Ancho chillies in it too to add another layer that isn’t just heat.
But the real keys to success are good quality ingredients and taking a couple of hours to simmer it down and make the sauce thick and concentrated.
Like Shepherds Pie, chilli is often better when it is reheated the following day.
But the real keys to success are good quality ingredients and taking a couple of hours to simmer it down and make the sauce thick and concentrated.
Like Shepherds Pie, chilli is often better when it is reheated the following day.
This is my go-to recipe: https://www.bbcgoodfood.com/recipes/chilli-con-carne-recipe
Only additions are some Worcestershire sauce into the mince once browned, and I soak some dried ancho chillies in hot water and chop them up and add them to the mince once it’s browned as well. Adds a subtle sort of warm, raisiny depth.
Oh, and I use smoked paprika.
Only additions are some Worcestershire sauce into the mince once browned, and I soak some dried ancho chillies in hot water and chop them up and add them to the mince once it’s browned as well. Adds a subtle sort of warm, raisiny depth.
Oh, and I use smoked paprika.
A big mistake many do when frying minced meat is they do not let it get brown enough.
Remedy:
#1. Take it out of fridge a couple of hours before cooking.
#2. Preheat the pan, do NOT put the meat in a cold pan.
#3. Once the meat is in the pan, do NOT touch it for at least 3 minutes, let it be and get proper brown.
Remedy:
#1. Take it out of fridge a couple of hours before cooking.
#2. Preheat the pan, do NOT put the meat in a cold pan.
#3. Once the meat is in the pan, do NOT touch it for at least 3 minutes, let it be and get proper brown.
The real stuff -
Carne con chile recipe
The classic 'chilli con carne' made with beans and minced beef is more of a Tex-Mex recipe. In Mexico, home cooks make carne con chilli for their families, using cubed beef or pork in a rich chilli sauce with or without tomatoes, with beans and or rice on the side. Serve this version with corn...
I noticed he didn't use any saffron infused Unicorn tears and truffle shavings...
Peasant.
I find the best spice is rasping the hoof of a unicorn. The powder you get gives the food a heavenly taste.saffron infused Unicorn tears and truffle shavings...
Peasant.
This is my go to recipe. I'll play around with the spices depending on who I'm making it for
SERVES 6
VEGETABLE BASE
• 1 tbsp extra virgin olive oil
• 1 medium onion peeled and finely chopped
• 1 celery stick halved lengthways and thinly sliced
• 2 red peppers cut into 1cm-2cm dice (seeds and cores discarded)
• 3 garlic cloves peeled and finely chopped
• 1 heaped tsp finely chopped medium-hot red chilli
BEEF
• 1kg lean minced beef (look for about 10 per cent fat)
SPICE MIX
• ½ tsp cayenne pepper
• 1 heaped tsp ground cumin
• 1 level tsp ground cinnamon
• 1 heaped tsp dried oregano
POT INGREDIENTS
• 2 x 400g tins chopped tomatoes
• 2 tbsp tomato purée
• 150ml red wine
• 1 bay leaf
• Sea salt and black pepper to taste STEP 1 For the vegetable base, heat the olive oil in a medium-large saucepan over a medium heat, and fry the onion and celery for 4-5 minutes until starting to colour, stirring frequently. Add the red pepper and continue to fry for another 4-5 minutes until softened and lightly coloured, adding the garlic and chilli halfway through. STEP 2 Add the minced beef, turn up the heat and fry, stirring frequently, until the meat changes colour. STEP 3 Stir in the spice mix. STEP 4 Stir in the tomatoes, tomato purée and wine. Add the bay leaf and season with salt. TO COOK Bring the pan to the boil, then turn down the heat to low and simmer gently for 1 hour, stirring now and again to prevent sticking. There should be plenty of juices (for serving with rice). For a drier chilli, turn up the heat and continue to simmer until some of the liquid evaporates and it’s the consistency you like. Skim off any excess fat and check the seasoning before serving.
SERVES 6
VEGETABLE BASE
• 1 tbsp extra virgin olive oil
• 1 medium onion peeled and finely chopped
• 1 celery stick halved lengthways and thinly sliced
• 2 red peppers cut into 1cm-2cm dice (seeds and cores discarded)
• 3 garlic cloves peeled and finely chopped
• 1 heaped tsp finely chopped medium-hot red chilli
BEEF
• 1kg lean minced beef (look for about 10 per cent fat)
SPICE MIX
• ½ tsp cayenne pepper
• 1 heaped tsp ground cumin
• 1 level tsp ground cinnamon
• 1 heaped tsp dried oregano
POT INGREDIENTS
• 2 x 400g tins chopped tomatoes
• 2 tbsp tomato purée
• 150ml red wine
• 1 bay leaf
• Sea salt and black pepper to taste STEP 1 For the vegetable base, heat the olive oil in a medium-large saucepan over a medium heat, and fry the onion and celery for 4-5 minutes until starting to colour, stirring frequently. Add the red pepper and continue to fry for another 4-5 minutes until softened and lightly coloured, adding the garlic and chilli halfway through. STEP 2 Add the minced beef, turn up the heat and fry, stirring frequently, until the meat changes colour. STEP 3 Stir in the spice mix. STEP 4 Stir in the tomatoes, tomato purée and wine. Add the bay leaf and season with salt. TO COOK Bring the pan to the boil, then turn down the heat to low and simmer gently for 1 hour, stirring now and again to prevent sticking. There should be plenty of juices (for serving with rice). For a drier chilli, turn up the heat and continue to simmer until some of the liquid evaporates and it’s the consistency you like. Skim off any excess fat and check the seasoning before serving.
The true connoisseur would use only the raspings from the front hooves, favouring the hoof used for striking the ground before battle. Truly exceptional spice if you know where to find it……
Oh, Im a compleat Texmex...(ie fake)
I use a jar of sauce...MILD at that.
But you are correct about browning the mince first, and onions.
I put in kidney beans, sliced capscum (green for preference) and chopped mushrooms.
Tomatoes if I have any (dont use them much).
If I am skint a can of baked beans too; makes it go further.
But you do need;
Proper browning
Kidney beans
Flavour
I use a jar of sauce...MILD at that.
But you are correct about browning the mince first, and onions.
I put in kidney beans, sliced capscum (green for preference) and chopped mushrooms.
Tomatoes if I have any (dont use them much).
If I am skint a can of baked beans too; makes it go further.
But you do need;
Proper browning
Kidney beans
Flavour
My Ingredient list -
Skirt Steak
Onion
Garlic
Passata
Ancho chilli
Chipotle chilli
Smoked Paprika
Onion flakes
Garlic granules
Beef stock
Pinto beans
sweetcorn
Chilli, like a good stew should be made the day before eating, it allows all the flavours to blend imo.
Do not use minced beef, instead opt for a chunkier chilli and use cubed beef instead, I tend to use skirt as it always gives me the consistency and flavour I require.
Try not to use ground or flaked chilli in the mix, wherever possible use whole dried chillis, I use a combination of Ancho and Chipotle, for me a good chilli is all about the depth of flavour rather than pure heat and this combination of chillis gives me that as well as moderate heat.
I tend to use Passata rather than tinned tomatoes - but if you do use tinned get the whole plum tomatoes and drain the excess liquid off, this generally isn't tomato juice but added water. You can then crush the tomatoes into your chilli.
Beef stock, I make my own but there are some good stock pots out there.
As has been said previously a good chilli should be built up, Brown the beef and remove, caramelise the onion and garlic, add the smoked paprika, onion flakes and garlic granules, add the passata, add the whole Ancho and Chipotle chillis, add the browned beef, top off with the beef stock and bring to a simmer, then finally add the Pinto beans and tinned sweetcorn. Put the lid on and cook until the beef is tender.
Once cooked remove from heat and let stand overnight, serve the following day. If the heat level isn't to your liking then by all means sprinkle some cayenne over the top or stir in some tabasco.
I've also used beef short ribs in chilli, cooked them whole in the liquid and then shredded the beef of the bone, works equally as well as the skirt but you end up with a shredded beef rather than a cubed one again much better than 'mince' imo.
Skirt Steak
Onion
Garlic
Passata
Ancho chilli
Chipotle chilli
Smoked Paprika
Onion flakes
Garlic granules
Beef stock
Pinto beans
sweetcorn
Chilli, like a good stew should be made the day before eating, it allows all the flavours to blend imo.
Do not use minced beef, instead opt for a chunkier chilli and use cubed beef instead, I tend to use skirt as it always gives me the consistency and flavour I require.
Try not to use ground or flaked chilli in the mix, wherever possible use whole dried chillis, I use a combination of Ancho and Chipotle, for me a good chilli is all about the depth of flavour rather than pure heat and this combination of chillis gives me that as well as moderate heat.
I tend to use Passata rather than tinned tomatoes - but if you do use tinned get the whole plum tomatoes and drain the excess liquid off, this generally isn't tomato juice but added water. You can then crush the tomatoes into your chilli.
Beef stock, I make my own but there are some good stock pots out there.
As has been said previously a good chilli should be built up, Brown the beef and remove, caramelise the onion and garlic, add the smoked paprika, onion flakes and garlic granules, add the passata, add the whole Ancho and Chipotle chillis, add the browned beef, top off with the beef stock and bring to a simmer, then finally add the Pinto beans and tinned sweetcorn. Put the lid on and cook until the beef is tender.
Once cooked remove from heat and let stand overnight, serve the following day. If the heat level isn't to your liking then by all means sprinkle some cayenne over the top or stir in some tabasco.
I've also used beef short ribs in chilli, cooked them whole in the liquid and then shredded the beef of the bone, works equally as well as the skirt but you end up with a shredded beef rather than a cubed one again much better than 'mince' imo.
Also , what is your pantry like? Do you have many of the ingredients and suggestions above as staple items in your cupboard?
Yes, I get my spices from Chinese Supermarket as they are usually bigger quantities!
