njc110381 Posted March 26, 2010 Report Share Posted March 26, 2010 (edited) If you do it from scratch then why dont you post the recipe up in the recipes section. I for one would love to have a crack at a home made chili ZB Well, it's pretty simple to be honest. Here's my recipe/method... -Take one large cooking onion or two regular ones and chop finely (1/8"ish). Fry them until they're a good golden colour and hopefully have a few darker patches too (maybe five minutes at medium to hot). Use about 1tsp of regular veg oil. -Add to the onion a heaped tbsp of dried chilli flakes and one heaped tsp of cumin and fry gently for another two to three minutes. -Add 500g/1lb of lean beef mince and 2tbsp worcester sauce. Brown off the mince. -Then add 2 tins of chopped tomatoes, 1tbsp (level) of oregano, 1/2tsp of sugar, a beef stock cube (I like those knorr stockpots myself) and 1/4tsp of ground black pepper. -Simmer that lot gently until when left, no puddles of liquid form on the top (30-45 minutes). -Add a tin of red kidney beans and simmer for another ten minutes. How you serve it is up to you. I like it either with chips or curly pasta, or if I'm being really lazy I'll pour the lot into a salad bowl and eat it on its own! (Be warned. Eating that much makes you **** and also makes you a bit fat too if you make a habit of it!) EDIT... I think this makes a nice light chilli that's ok for everyone. If you want it heavier (I sometimes do) then add another heaped tbsp of chilli flakes, and then when the mince is browned add 1tbsp of tomato puree and stir it in before you add the tins. Edited March 26, 2010 by njc110381 Quote Link to comment Share on other sites More sharing options...
ollie Posted March 26, 2010 Report Share Posted March 26, 2010 Sounds good, I must have a go at that some night, although I think I wouldn't add much kidney beans. Quote Link to comment Share on other sites More sharing options...
bennyblanco Posted March 26, 2010 Report Share Posted March 26, 2010 Mmmmmm Sounds good, I cook the mince before the onion to add some crunchy texture and use pasata rather than tomatoes. My favourite way of serving is in a bowl with tortilla crisps, mature cheddar and sour cream (with fresh chili's on top ) Quote Link to comment Share on other sites More sharing options...
njc110381 Posted March 26, 2010 Author Report Share Posted March 26, 2010 Cheese and soured cream go really well with chilli. I tend to avoid it because the fat takes the kick out of it a bit, but it does taste good. If you cook the onion hard first it changes the flavour quite a bit. Lightly burnt onion is something that's used in a lot of curries to give a stronger taste. Quote Link to comment Share on other sites More sharing options...
Zapp Posted March 26, 2010 Report Share Posted March 26, 2010 Nice one njc That is a lot simpler than I expected. Do you get the true chili taste with so few spices? Only thing is, you have gone and done it now by mentioning chili and chips in the same post. Mmmmmmm chili chips with cheese....... ZB Quote Link to comment Share on other sites More sharing options...
njc110381 Posted March 26, 2010 Author Report Share Posted March 26, 2010 (edited) I find it pretty rich, especially when the puree is added. I thought exactly that when I first made it but it comes out well. Edit... Give it a go and put a mark out of ten on here Edited March 26, 2010 by njc110381 Quote Link to comment Share on other sites More sharing options...
Zapp Posted March 26, 2010 Report Share Posted March 26, 2010 Marvellous. This will be getting an outing in chez Brannigan this week. I might pop a dash of smoked paprika in aswell for that Tex/Mex kick. Thanks njc, will let you know how it goes ZB Quote Link to comment Share on other sites More sharing options...
bennyblanco Posted March 26, 2010 Report Share Posted March 26, 2010 If you cook the onion hard first it changes the flavour quite a bit. Lightly burnt onion is something that's used in a lot of curries to give a stronger taste. I will do it in some curries but I like the raw taste of a strong onion and the texture too, I add a few cloves of garlic too. ben Quote Link to comment Share on other sites More sharing options...
garyb Posted March 26, 2010 Report Share Posted March 26, 2010 You can also substitute beef for rabbit, and it works really well! Quote Link to comment Share on other sites More sharing options...
Zapp Posted March 26, 2010 Report Share Posted March 26, 2010 You can also substitute beef for rabbit, and it works really well! Now that is freaky, I was just thinking "I wonder what game chili would be like". I was contemplating a mix of rabbit and pigeon Here is one for you - Bunny burgers with pigeon chili on top like a chili burger. You know that makes sense for the summer game bbq's. Or, game sausage hotdog/bratty with game chili and cheese on top. God I'm hungry..... ZB Quote Link to comment Share on other sites More sharing options...
njc110381 Posted March 26, 2010 Author Report Share Posted March 26, 2010 I've never tried Rabbit but Venison works well as a substitute if I forget to buy beef. I did find though that as it doesn't have much fat in it it pays to give it a couple of tbsps of oil at the start. One I would like to try is Pigeon. I recon that might work? Quote Link to comment Share on other sites More sharing options...
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