Chilli Con Carne - any good recipes?
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1 tsp of sugar per tin of tomatoes does the same thing. Different sugars do different things. I prefer a muscovado or Molasses.
I’ve used loads but reading above I’m suspecting I haven’t browned/caramelised everything at the start enough, I’ve fried it all but not as mentioned above, 3 mins and not moving it!
I think I might consolidate the above advice and give it all a bash.
Then list what I done and the results?
I have a back leg from a deer, I was going to rough chop it rather than mince it to open up the fibres and add a different twist! Not sure if that will work but I’ll try!
If you can get hold of some of this stuff, give it a try. But use 2 packets per Chilli, rather than one, and add chipotle flakes. It's very nice.
Guiness Chilli mix
Nothing wrong with a chunkier chilli. They do that in Texas from what i can tell, all meat and chillies, no beans. Texas Red i believe it's called. @Mesquite might know.
There used to be a Sainsbury’s close to me, I’ll pop in! Could also deglaze the pan with a little liquid Guinness
The baked beans are a very good standby for adding interest to sauces. Also a bit of protein and a good thickening agent.
That sounds interesting, I might give it a go.
If you want a chunky slow cooked chili this is the recipe I use
Chilli Stew
Serves 6
3-4 hours total cooking time
VEGETABLE BASE
• 1 tbsp extra virgin olive oil
• 1 medium onion peeled and finely chopped
• 2 red peppers cut into 1cm-2cm dice (seeds and
cores discarded)
• 4 garlic cloves peeled and finely chopped
• 1 heaped tsp finely chopped medium-hot red chillies
BEEF & SPICES
• 1kg braising steak (cut into 5cm-7cm cubes)
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
• 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 beef,
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, preheat the oven to 180C/160C fan/gas 4. Put the lid on the pot, place in the oven and cook the chilli for 2 hours.
For a drier chilli to serve with tortillas or tacos, simmer the stew uncovered on the hob until excess juices evaporate, then crush the meat into shreds using a spoon or fork.
Proper caramelizing (maillards reaction) gives a lot to the taste so it is important.
I honestly think burning it a bit has been my downfall, I’ve pan fried everything nice and even!
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See those dark brown bits? Those are all big flavour. You want the brown crusty bits, and your pan should get a brown crust (called a fond) develop on it whilst cooking. When you start adding the liquid ingredients, put in a cup full of the stock or water or wine at first and scrape all that brown stuff off the bottom off the pan (wooden spoon is good for this). Then when that’s no longer stuck to the bottom of pan, add the rest of the wet/liquid ingredients. The fond is concentrated delicious.
It was bound to happen sooner or later.
But we're talking about reducing the acidity of Tomato's.... Ketchup might work because of the sugar, doesnt matter what else is in it. Adding tomato, to tomato, does not improve tomato. Sugar/salt does, more tomato doesn't.
I´m not. I´m talking about adding depth to the flavour in form of kechup. Ketchup is not only tomatoes and sugar, there is also spices, depending of the brand there can be a lot of spices. Even hellishly hot ketchup excist. And adding sugar does not take away the acidity of tomatoes, the acidity is still there but sugar balances the taste.
I think I must be an odd one out but I've never felt the need to add sugar if quality tomatoes are used. If anything, if decent onions are also used things might get a bit too sweet.
I also don't like using things like Worcestershire sauce as dishes tend to just taste of it.
I do like smoked paprika though.
If beans are added then use ones with flavour, some are very bland.
I also don't like using things like Worcestershire sauce as dishes tend to just taste of it.
I do like smoked paprika though.
If beans are added then use ones with flavour, some are very bland.
