Just sat at work feeling v.hungry, contemplating what to cook for me tea. So has anyone got a good chilli recipe??

Em

Put cocoa powder in it. and beer. :thumbsup:

(Oh and all the other stuff that you put in chilli like mince and onions and kidney beans and stuff!)

Try

www.deliaonline.com

or www.cooking.com (for more American recipes)

Best one i heard was....

Fry onion and garlic till soft. Add a can of tomatos and some chilli powder and cook on fairly high heat till its paste like.

Turn it down, add meat,kidney beans, more toms if necessary and peppers if thats your thing, and some cumin powder. Cook for a bit (20-30 min), add oregano and cook for another 5.

Pretty nice and relatveily idiot proof (Gordon Ramsey I'm not so it'd have to be :D)

This looks like a fairly authentic recipe : http://www.cooking.com/recipes/static/recipe4561.htm

You are supposed to use cubed steak, not mince, for the real thing.

Mince
Mixed Peppers diced chunkily
Red Onion diced chunkily
Tinned chopped tomatoes
Kidney beans
Chilli Powder
Cheese Nachos
Grated Mozerella Cheese
Mixed lettuce leaves

Preheat the oven to around 170C

put the onion into a nice big pan, and let it gently cook in some Olive oil (chilli preferrably). You want the onion to cook but not brown.

Once there are Juices from the onion in the pan, add the beef and let it brown before adding the peppers and tinned tomatoes.

Cook over a moderate heat for about five minutes before adding the kidney beans.

You can, as I do, add the chilli powder now, or if you prefer you can add this to the meat before cooking.

Season to taste.

Once you are happy with the sauce you can move on to the next stage.

Take a nice big caserole dish and line the bottom with the nachos, to a depth of about one inch. Pour the Chilli over the top and then cover with the Mozerella and bake for around 20-25 minutes, or until the cheese is golden brown.

Serve immedietley with a side salad of mixed lettuce leaves.

Enjoy!

N

add a teaspoon of marmite and a dash of wostershire (sp?) sauce, makes it scrummy!

Open tin of Stagg chili con carne, put in saucepan, heat up. Cooking was never my strong point.

I've been perfecting this one:

Basis
2 T oil
2 Onions, med, sliced in rings
5 Garlic cloves, crushed
½ bunch Celery stalks, finely chopped
2 medium peppers - red & yellow

Spices
1 T Paprika
1 t Cumin, ground
½ t Thyme, dried
1 t Oregano, dried
2 Bay leaves
1 t Coriander
3 Dried red chillies, hot, chopped

Sauce
2 Cans of tomatoes
½ cup Tomato puree
1 T Molasses or sugar

Choose any or all from the following
1 Aubergine, cut to 1cm cubes and fried until browning
2 Courgettes, medium, cut to 1cm cubes and fried until browning
1 can Kidney beans
1 cup Vegemince / TVP
1 cup Lentils, large, green or brown, cooked
French beans

1 T Lemon or lime juice, fresh

Optional
1c Beer or 5 squares of dark chocolate or ½ cup of black coffee.

Garnishes
3/4 c Tomato; Chopped,
Blue Or Yellow Corn Tortilla Chips.
Grated vegan cheese

Method
Add (with short intervals between) the oil, celery, onion, peppers and near the end garlic. Cook until the celery has softened and the onion is translucent. Add all herbs and spices and stir in. Cook for 10 min on simmer.
Add tomatoes, Molasses/sugar and later the tomato puree. Add the kidney beans or other stuff from that section. Add chocolate and/or beer/coffee if using, stir the mixture thoroughly and simmer for 30 minutes over low heat (buy a flame deflector, they really stop pans burning). The chilli may be thick - add water/red wine as necessary and stir. Taste and adjust salt and other seasonings.

Serve at once or to let the flavours totally come out you could cool, then refrigerate for 24 hours.

Reheat Chilli before serving and stir in a little lemon or limejuice.

Serve with salad, garlic bread, pasta, quinoa, rice, pitta. Serves 4-6.

T = Tablespoon t = teaspoon
c=cup

mmmmmm these all sound scrummy!!!!!

Chilli is one of thsoe dishes (like lasagne) thats is much better the next day, so make it, let it go cold overnight, then re-heat it the next day.

Originally posted by nick2
Chilli is one of thsoe dishes (like lasagne) thats is much better the next day, so make it, let it go cold overnight, then re-heat it the next day.

Good idea! Thinking about cooking a batch then taking the rest to work

Oooh - use the remainder in potato skins if you have a barbie.

Too hot - add some sugar to take the heat out.

Someone once told me that chocolate is a good antidote to the um 'stinging' after a chilli. In my innocence I grimaced and pronounced how vile it was to stick food up your a***. :D

Nick 2 is right about it being better reheated, but remember it will also be spicier if you reheat it. And also, make sure to drain all the fat off the meat when you;re cooking it, because it will go congealed if you leave it overnight, and it would spoil it anyway if it tasted greasy.

Originally posted by Mathom
Someone once told me that chocolate is a good antidote to the um 'stinging' after a chilli. In my innocence I grimaced and pronounced how vile it was to stick food up your a***. :D

Nick 2 is right about it being better reheated, but remember it will also be spicier if you reheat it. And also, make sure to drain all the fat off the meat when you;re cooking it, because it will go congealed if you leave it overnight, and it would spoil it anyway if it tasted greasy.

Yeah, i usually rinse mince in a collinder with cold water to get all the fat off. Hate it went its all greasy

It takes a lot longer, but if you have time it's worth it -

Don't use mince. You get a much better flavour if you use something like braising or stewing steak, chopped up quite small. It'll take 2-3 hours on a very low heat on the hob (or in the oven if you prefer) to tenderise, but doesn't need much attention, so once the mix is on the go you can more or less leave it and just give a stir once in a while. A pich of cinnamon is nice too.

Feeling very hungary now...