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"im mainly."chili-con-carni


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did this last night ..when i fried up the onions i added loads of grated celery and grated carrot...and loads of chili flakes and powder....if i had eaten it yesterday it would have blown my head off

but i left it till today and it has matured beautifully....enough left for a quick go at it for tea

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25 minutes ago, bruno22rf said:

Another nice looker, always put a red bell pepper in mine and burn the pieces slightly with a blow torch, gives a slight BBQ flavour.

sounds interesting...have to get theMAPP gas burner out

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Looks nice, though my version has a bit more meat to beans ratio.  I have heard that putting a little very dark chocolate in improves it, but i have a vague recollection of trying this once and deciding that it made no material difference.  Perhaps I didn't put enough?

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16 minutes ago, JohnfromUK said:

Looks nice, though my version has a bit more meat to beans ratio.  I have heard that putting a little very dark chocolate in improves it, but i have a vague recollection of trying this once and deciding that it made no material difference.  Perhaps I didn't put enough?

im cutting down on my meat intake...and using more vedge...which has benifited my colon and anus no end

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2 minutes ago, ditchman said:

im cutting down on my meat intake...and using more vedge...which has benifited my colon and anus no end

I eat loads of veg (and salads), and (relatively) little meat, and keep the fibre up by having wholemeal bread, brown rice and pasta (when I have them).  But I do like the flavour of meat (and poultry, game and fish).

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1 hour ago, JohnfromUK said:

Looks nice, though my version has a bit more meat to beans ratio.  I have heard that putting a little very dark chocolate in improves it, but i have a vague recollection of trying this once and deciding that it made no material difference.  Perhaps I didn't put enough?

There's plenty of info online about adding chocolate to chilli con carne. In my experience it makes it smoother/silkier if that makes sense 🙂

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11 minutes ago, JKD said:

There's plenty of info online about adding chocolate to chilli con carne. In my experience it makes it smoother/silkier if that makes sense 🙂

I"ll try it again some time.  I'm not even quite sure I tried it (though I think I did), but assuming I did, I didn't think it made enough improvement it to add to the regular recipe.

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6 minutes ago, JohnfromUK said:

I"ll try it again some time.  I'm not even quite sure I tried it (though I think I did), but assuming I did, I didn't think it made enough improvement it to add to the regular recipe.

It's not for adding flavour, because only a small amount is used, but it does make it smoother. I don't always add any, just now and then, but it definitely makes a difference. I'm only cooking for myself, so one chilli makes two meals.

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i have cut down on my sugar intake....as high blood sugar levels premote yeast infections.....now i have cut down i feel alot better

9 minutes ago, ph5172 said:

@ditchman do you freeze some portions?

I remember watching delia and she put a few sprinkles of sugar in hers 

i have a very small fridge freezer....and i try to cook for the moment

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17 hours ago, ditchman said:

i have cut down on my sugar intake....as high blood sugar levels premote yeast infections.....now i have cut down i feel alot better

i have a very small fridge freezer....and i try to cook for the moment

I also had a small fridge freezer (where the freezer was on the top) I used decant curries and such into plastic sandwich bags. Meant I could squeeze them into the random small spaces 

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