Slow burn hot chilli con carne

[lord_seagrave]

Chaps,

 

Lady Seagrave and I went out for Mexican food yesterday evening (TAQUERIA in Westbourne Grove and it was absolutely excellent).

 

If we overlook the topic on the subject of dodgy tequila-flavour lager, it's also given me a hankering for really good chilli-com-carne.

 

Does anyone have any good recipes for unctuous c-c-c with a really lingering spicy flavour? I'm not looking for something that instantly cauterises your mouth, more something that creeps up on you and makes you sweat.

 

Any ideas?

 

LS

 

PS: there is extra merit available for any hilarious suggestions as to what else 'creeps up on you and makes you sweat'

[FalconFN]

Whatever recipe you use it will be twice as good in a slow cooker.

 

Plus add a tablespoon of ketchup or balsamic vinegar gives some zing.

[grrclark]

Also add in a bit of good extra dark chocolate, something around 85% cocoa. It gives a velvety texture and helps give that lingering, creepy up on you type of heat.

 

I never really follow a recipe when making chilli, tend to make it slightly different every time. Use fresh chilli's, add in some balsamic as the man above said, if you can get chipotle peppers use them or get a chipotle paste for a smokey flavour.

[neil w]

Just add some cuaresmeño," Smoked peppers ". Your local corner shop will have, plentiful supplies. Or smoke them yourself, quite harsh though.

[Danger-Mouse]

Try using braising steak rather than mince. When I do chilis this way I also marinade the beef in a nice dark ale (Theakston`s Old Peculiar usually) and add 100-200ml of the beer to the mix.

 

Whenever someone asks a question about chili recipes it always reminds me of this;

 

Chili Eating Contest

 

These are notes from an inexperienced chili taster named FRANK, who was visiting Texas from New Jersey and fell into it: "Recently I was lucky enough to be the 10,000th attendee at the State Fair in Texas and was asked to fill in to be a judge at a chili cook-off. Apparently the original judge #3 called in sick at the last moment and I happened to be standing there when the call came in. I was assured by the other two judges (Native Texans) that it would be a fun event and a true taste of Texas hospitality. They assured me that the chili wouldn't be all that spicy and besides they told me I could have free beer during the tasting, so I accepted.

Here are the scorecards from the event:

 

Chili # 1: Mike's Maniac Mobster Monster Chili JUDGE ONE: A little too heavy on tomato. Amusing kick. JUDGE TWO: Nice, smooth tomato flavor. Very mild. FRANK: Holy ****, what the hell is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that's the worst one. These Texans are crazy.

 

Chili # 2: Arthur's Afterburner Chili JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang. JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously. FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off 3 people who wanted to give me the Heimlich maneuver. They had to walkie-talkie in 3 extra beers when they saw the look on my face.

 

Chili # 3: Fred's Famous Burn Down the Barn Chili JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans. JUDGE TWO: A beanless chili, a bit salty, good use of red peppers. FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting ****-faced.

 

Chili # 4: Bubba's Black Magic JUDGE ONE: Black bean chili with almost no spice. Disappointing. JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili. FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the bar maid, was standing behind me with fresh refills; that 300 lb. bitch is starting to look HOT, just like this nuclear-waste I'm eating.

 

Chili # 5: Linda's Legal Lip Remover JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive. JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement. FRANK: My ears are ringing, and I can no longer focus my eyes. I ****** and 4 people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from a pitcher. It really ****** me off that the other judges asked me to stop screaming. Screw those rednecks!

 

Chili # 6: Vera's Very Vegetarian Variety JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers. JUDGE TWO: The best yet. Aggressive use of peppers, onions and garlic. Superb. FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. No one seems inclined to stand behind me except that slut Sally. I need to wipe my *** with a snow cone!

 

Chili # 7: Susan's Screaming Sensation Chili JUDGE ONE: A mediocre chili with too much reliance on canned peppers. JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge Number 3. He appears to be in a bit of distress as he is cursing uncontrollably. FRANK: You could put a grenade in my mouth, pull the pin, I wouldn't feel a damn thing. I've lost the sight in one eye, & the world sounds like it is made of rushing water. My shirt is covered with chili which slid unnoticed out of my mouth. My pants are full of lava-like **** to match my damn shirt. At least during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. Screw it, I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4 inch hole in my stomach.

 

Chili # 8: Helen's Mount Saint Chili JUDGE ONE: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence. JUDGE TWO: This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank. FRANK: --------------

(editor's note: Judge #3 was unable to report)

[malkiserow]

I find a smoked kipper makes it extra swimmy in my mouth

[hambone]

I had the 'river cottage meat book as a gift about 10 years ago. I use the chilli con carnie recipe therein as a basic guideline and alter the meat content to suit what I have available, my best so far was mostly made up of venison and pigeon. The quantities are easily doubled etc if a purge of the meat in the freezer is required. I think the most important part is the long slow cooking process that leads too a nice thick sauce.

[malkiserow]

If you want a hot long finish with a bit a kick, I highly rate an extra dark Persian

[lord_seagrave]

Also add in a bit of good extra dark chocolate, something around 85% cocoa. It gives a velvety texture and helps give that lingering, creepy up on you type of heat.

Nice one. Often thought about it, but never did give it a go until today. The result is delicious, but, perhaps thanks to the chocolate, could have taken much more chilli heat.

 

500g beef mince, dry-fried with cumin seeds and black pepper until very well done.

 

Meanwhile, in a separate pan, sauté a large red onion, two large red peppers, two fat red chillis, and couple of crushed garlic cloves all sautéed in some rapeseed oil with salt and lots of smoked paprika.

 

In a food processor I puréed a packet of drained black beans with a packet of chopped tomatoes, a good slosh of Encona sauce and 25g of 70% chocolate.

 

Heat the purée slowly, then add the beef (together with a bit of the rendered fat), and a packet of red kidney beans.

 

Add this mixture to the onions and peppers (which by now should have cooked down and be faintly caramelised), and the leave everything on a very low heat for an hour.

 

Serve with a green salad (with plenty of avocado, line juice and coriander), rice and thickly sliced ripe tomatoes.

 

Oh, and, obviously, wash down with lashings of Desperados Verde

 

LS

[FalconFN]

Nice, but no crispy, buttery jacket spud?

[lord_seagrave]

Ah, I regret not.

 

We could have done with a big bag of nachos too!

 

LS

[grrclark]

That sounds a good recipe LS. The chocolate gives it a nice mouth feel and definitely lets you up the heat a bit.

 

My next plan for a chilli is to let the pot sit in the wood oven for a good while so i can add smokiness that way.

[SuperGoose75]

I love my Chilli and make it often. Although both herself and I dont care much for kidney beans so i leave them out.

I use lots of dried spices and toast them first..Chilli powder,Cayenne ect and fry them with the onion and then after using tinned tomatoes and passata and Tomatoe puree, i blend it all up before adding the browned Quality butchers mince and diced roasted red peppers. A dash or two of Tabasco sauce and a splosh of FRANKS Hot Sauce' The type used for hotwings.. Franks redhot sauces have recently brought out a range of new interesting Flavours for their cayenne Sauce which I aim to try. A Squeeze of lime juice some dried or fresh basil and oregano and a piece or two of dark chocolate' not to much as it can over power. As already mentioned' served on a nice Jacket spud or with home made fries and topped with mozzarella or a good cheddar.

 

I will post a photo the next time I knock it up.

 

Edited to say i forgot to mention the most important ingrediant which of Course is the chilli's .

 

A punnet of various types' scotch bonnet' habanero, serenade,fresno,jalapeno ect...I often only use half of the hotter ones such as the bonnet' but do add the seeds...these are also fried with the onion and spices and also blended.

Edited May 29, 2015 by SuperGoose75

[norfolk dumpling]

We had a surplus of venison last winter and in the slow cooker wow! Even my son who says he hates venison tucked in. For some reason even better on day 2.

[Danger-Mouse]

For some reason even better on day 2.

 

http://www.forbes.com/sites/nadiaarumugam/2011/11/23/the-science-of-leftovers-why-they-taste-so-good/

[lord_seagrave]

Just to revisit this, I made a c-c-c on the weekend, effectively to the same recipe I posted above, but using 500g of beef skirt (which the hoity-toity butcher in Holland Park calls "flank steak" and charges over £13/kg!), instead of mince.

 

I stuck the meat in the freezer for an hour, which made it very easy to slice and dice quite finely. I then mixed the diced meat with ground coriander seed, lots of cumin, dried red chillies, black pepper, an Oxo cube and a tablespoon of rape seed oil.

 

Less wet and less fatty than beef mince, dry frying (in a non-stick pan) it over a high heat in small batches quickly gave it a nicely caramelised edge. This added a great smoky/beefy richness to the finished dish (which, without the usual evaporation/remdering away, was VERY meaty indeed).

 

I also cooked some dried black turtle beans this time, rather than using a can of pre-cooked black beans. Even after blending them, they added a discernable and satisfying mealy bite - I will definitely make that a permanent change to my c-c-c.

 

I loved the texture of the finished dish. I can't pretend it is 'authentic', but it is the nearest I've come to how I imagine a perfect chile-con-carne to be.

 

 

LS

[Cambsman]

If you want a hot long finish with a bit a kick, I highly rate an extra dark Persian

Quote of the day!

[SuperGoose75]

Well' had my new Gopro charged up and ready to go' Was expecting the Head strap in the post this morning.When the post arrived' i did receive my extra battery and memory card' but alas No ******* headstrap. I had intended a day on the Crows/pigeons to try it out as there is some nice activity going on Behind the house. Of Course I could have went ahead and Shot' but wanted to leave the field alone to try and get some footage.

 

So p'eed off at the Strap not arriving' I decided to knock up a Chilli for evening tea. I also had a nice sourdough loaf and some baby plum Tomatoes in' and some fresh basil on the Sill' so put together some topping for bruschetta. and stuck in the fridge to chill and marinate.

 

I usually cook the chilli in a cast iron casserole ' if doing a big batch' but it was only for herself and I. We decided we were not in the mood for fries or Baked Spudz so I Just toasted half of the sourdough that was not used for the bruschetta and rubbed with some Garlic and olive oil and used this along with the chilli. It all went down well with My sister inlaw' that called eating some of the bruschetta and loving it.

 

 

 

[Big Al]

Looks excellent SuperGoose75.

 

Makes my chilli look very amateurish.

[SuperGoose75]

Looks excellent SuperGoose75.

 

Makes my chilli look very amateurish.

Cheers Big Al, The recipe is further up the page.

 

On the flip side, Your "CHILLI " cam footage looks very Professional