Looking for a great chilli con carne recipe please!

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41
Would it work as well with Alpaca instead of plain llama or would one have to add an extra teaspoon of tumeric to compensate?

42
I appear to have opened up a right ol' can of chili chilli hot stuff worms... Seriously, I was just wanting something that tasted a whole lot better than the stuff we had the other day!

So, I thank you all for your recipes, advice, general words of wisdom and chil(l)i related war word-fare.

A precis: I take some mince... a can of red kidney beans... tinned tomatoes...

http://www.theguardian.com/lifeandst...illi-con-carne

43

As a Texan, I approve of this post. It just needs some cheddar cheese and jalapenos added.

.... and maybe a bag of Fritos.....

44
You're married to him, with two spawn as well, so go for it!

Tom

45
FYI the post you quoted was removed, and was simply a C&P from a Jamie Oliver recipe previously mentioned.

46

Tom

47
Lovely thread, I will attempt a recipe via Thermomix next weekend and report back

48
So you mean a Tajine and Curry

49
Looks horrible. Must be disgusting.

50
Making chili tomorrow. Won't post my recipe here though as it's the Glowjupiter Chili and not the "The Way It Should Be Made According To ..." Chili

Today's dinner is pork chops with all the spices I own thrown in - wait and see how that turns out, gently roasting in the oven atm.

51
I guess you don't actually cook anything yourself then?

Here's one we did some time back.

52
Some great tips and photos here. You know a dish is going to taste good when the oil separates out.

I can only add three things to what's already been said :

1) cocoa powder, but not so much that it becomes a discernible taste in its own right

2) freezing - if I've made one that's just too hot, and even if it's not, a couple of weeks in the freezer tempers the heat and seems to assist the flavours in melding and complimenting one another

3) jam - controversial, but I add a spoonful of a sweet jam or jelly, like plum to offset some of the bitterness and smooth things out. It's an abomination I know.

I don't think I've ever made two chillis the same, just never a bad one. Gave up on recipe-following a few years ago.

53
So...

I investigated a lot of recipes, took a lot of your collective advice on board and bit the bullet last week. The bullet tasted good so we made it again!

I used a LOT of cumin; curry powder, coriander, fresh chillis, chipotle paste, smoked paprika, garlic, salt, tomatoes (tinned and fresh) onions, peppers, tomato ketchup, dark chocolate and some malt vinegar.

Quantities vary: it turns out it really is just a matter of taste!

I did put kidney beans in it ... *whistles innocently whilst looking elsewhere...*

54
A Little late, but it might help...

RE smoked paprika - larger Coops have it. Look in the "ethnic" foods section, near the Portuguese stuff. This one is from Spain and is in the little red rectangular tin.

They only have the mild version. I know for sure that you can get the hot version at the Spanish store on Spalenring in Basel, and I think you can also get it at Jelmoli and/or Globus (but don't quote me).

For the record, it's great stuff. As is chipotle powder, which you can get at Jelmoli and (I think) at the Mexican store in ZH (El Mais).