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Thread: Self proclaimed best chili con carne on this side of the Atlantic

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    Self proclaimed best chili con carne on this side of the Atlantic

    The dish is dead simple to make, and SO good. I usually make a huge pot of this once a month, portion it and freeze for days when I can't be bothered to cook! Proportions are approximate.

    Ingredients:
    * Minced beef
    * Onions
    * Red peppers (Pointy ones work best)
    * Scotch bonnet chilli
    * Garlic
    * Canned red kidney beans in chilli sauce
    * Knorr Beef Stock Pot
    * Cumin seeds
    * Tobasco sauce
    * Sunflower oil
    * Salt

    * Rice (alternatively tortilla chips, burritos or anything you want to put it in!)

    1: Measure out equal volume (not weight) of minced beef, chopped onions and chopped red peppers into three bowls.

    2: Chop a few cloves of garlic and 1-2 scotch bonnets. Don't overdo on chillies, overall spiciness can be later balanced out with tobasco.

    3: Heat oil in a heavy bottomed pot or a deep frying pan. Add the meat and a bit of salt, brown lightly and remove from the pot back into its bowl. Can be dropped into the sieve to drain excess oil and reuse it for further frying.

    4: Add a little oil, no need to clean the pan. Fry onions with a little salt till they get soft, return them to the bowl as with meat, repeat with red peppers.

    5: Fry the chillies and garlic slightly, then add meat, onions and peppers. Cook over low heat, add a generous amount of cumin seeds, a Stock Pot and a few cans of beans. They should make up about a third of the pot's contents, and everything should be thick and saucy.

    6: Cook everything over low heat and stir frequently until excess water boiled off. When it looks ready, try it for taste, add a little cumin if you feel there's space for it. If it's not too spicy yet, add a few spoons of tobasco, stir, taste and repeat until it's just right.

    7: Once the consistency is right, take off the heat. If it's still too runny and wet, add a little flour in small amounts, mixing thoroughly every time until it's satisfying. It shouldn't be either too thick or to watery.

    8: Serve any way you like! I usually serve it over cooked rice with a topping of melted cheese and sour cream. It's just as good without toppings, you can also wrap it in a burrito or top with tortilla chips.

    Enjoy! Share your successes and failures

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    Anthropomorphic Personification shaithis's Avatar
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    Re: Self proclaimed best chili con carne on this side of the Atlantic

    My recipe is fairly similar, basically add some smoked paprika
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    Re: Self proclaimed best chili con carne on this side of the Atlantic

    No tomatoes? No oregano? Beans in pre-made chilli sauce!?

    It's certainly easy, and I imagine it tastes good, but best chilli con carne?! That's too bold a claim imo...

    That said, I rarely make beef chilli nowadays - it's usually either veggie chilli or mole poblano for me.
    Last edited by scaryjim; 13-03-2017 at 02:47 PM. Reason: correcting format tags

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    Re: Self proclaimed best chili con carne on this side of the Atlantic

    Chopped smoked bacon is a must for me, not traditional but proper tasty. Got to be slow cooked all day, and dolloped over plain cous cous is a winner every time.

    I used to make a wicked veggie chilli when I cohabited with a herbivore, chopped up cheapy supermarket veggie burgers instead of mince.

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    Re: Self proclaimed best chili con carne on this side of the Atlantic

    Quote Originally Posted by Helmheid View Post
    * Canned red kidney beans in chilli sauce
    * Knorr Beef Stock Pot
    * Cumin seeds
    * Tobasco sauce
    * Sunflower oil
    * Salt
    where's the tomato? and herbs?

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    Re: Self proclaimed best chili con carne on this side of the Atlantic

    Knorr ??

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    Re: Self proclaimed best chili con carne on this side of the Atlantic

    I make Chilli without tomatoes as I have an allergy to them, they make me physically sick within minutes of them hitting my stomach, they are in the same family as Belladonna from what I have read and understand of it. Strange thing is stuff like BBQ & brown sauces I am ok with

    So when I make a chilli the sauce tends to be minimalistic but more of a spicy type gravy

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