Quote from: Secret Santa on October 27, 2010, 04:54 PM

Quote from: PaulP on October 27, 2010, 03:36 PMTo my mind a chilli-con-carne should have paprika and cumin but not corriander.

The recipe does look a bit too much like a curry by the inclusion of corriander.

I agree with that.

Well this has been an interesting first couple of post for me - really negative comments

So becuse its got lime in it does that make it a cocktail aswell!!!!

Bolloxs to you lot - enjoy your form without me on it

Quote from: George on October 27, 2010, 01:58 PM

Quote from: Secret Santa on October 27, 2010, 10:47 AM
Lean mince, by the way, is the worse thing to use. You need a decent bit of fat in there to give flavour (properly fried out at the start). Fatty mince also gives a better texture. If you don't like the fat content just spoon it off at the end.

..........But lots of chilli con carne recipes do specify cuts of 'solid' beef.

Absolutely ? but mince is cheap and the kids love it!!!

Quote from: Secret Santa on October 27, 2010, 10:47 AM
Hi rdhotvindy

The question is when does a chilli become a curry?

I reckon if you add paprika, pepper, cumin and coriander as you have, then you've probably crossed the chilli/curry line.

Lean mince, by the way, is the worse thing to use. You need a decent bit of fat in there to give flavour (properly fried out at the start). Fatty mince also gives a better texture. If you don't like the fat content just spoon it off at the end.

I still think it looks like a good recipe but I'm dubious about calling it a chilli.

Hi SS

Not really sure your logic there in respect of calling it a chilli - an interesting comparision none the less, but paraika/cumin are not unique to Indian cookery and certainly beef is not on the menu!!

I'm sure the culinary culture of the South American Continents was well establish long before the BIR curry we all strive to create was even thought of

So my question too you would be when does a curry become a chilli?

Agree on the lean beef issue - however with coronary heat disease ever little helps!!! so your call on that one.

'Big' Tescos stores also sell the Bevelini brand and as SS states much more for your money

Quote from: George on October 27, 2010, 01:03 AM

Quote from: redhotvindy on October 26, 2010, 09:57 PM
here's my own chilli recipe which I've developed over 20 years of cooking - anyway its pretty simple and effective

Many thanks for sharing your recipe. Perhaps I'll give your recipe a priority, for the next time I make one. The lime sounds interesting, and quite a lot too. I've never even added lemon juice to any chilli I've made so far. Are the sliced chillis in a bottle easy to find? Asda perhaps? And would you say they're important, rather than using 'any old type of chilli'?

Yeah jalapneos are on the shelf in asda in the Mexican section - think there 'Discovery' brand - all major stores have them - yeah definatly important - personal pref is using these and the lime juice rather than normal chilli's - perhaps 2 tbs of lime is a over estimate as I pour it in from the bottle - try 1 tbs instead - also you can vary the heat using red 'hot' jalapenos instead of green or a mix of both

George

Hi there - well I've been on this forum for several months now and not really posted anything as I don't really feel I can contribute anything to do with cooking curries atm due to my lack of experience

However here's my own chilli recipe which I've developed over 20 years of cooking - anyway its pretty simple and effective - I don't like a blazing red hot chilli but vary the heat with extra chilli if you want (just add it at the powder stage) - I do love a hot vindy though so its not a heat question - bizarrely I don't use any chilli powder it's the lime that gives it a kick!!!!

Give it a go - see what you think

Ingredients: (for 2 people)

Enjoy

ps all ground powders are level dsp/tsb/tsp's

Quote from: hcoool on September 10, 2010, 03:36 PM
..........................

Redhotvindy - Yeah I'm not far from Street, whereabouts is that shop?

Ta,
H.

Hi H

Not sure where I got 'Street' from - doooh !!!!

Its actually in Yeovil - if you  park in big Tesco's and walk down towards 'Denhams' (I think thats what its called) its just there - we were visiting the outlaws and went on a round robin tour of Somerset so hence got muddled up with 'Street'

Cheers M

Not sure what happened with my above post!!!!

Anyway here it is again:-

Hi H

Welcome - newbee like me - I too have been making curries badly for years!!!!

Anyway theres a good spice shop in Street if its close enough - Somersets a big county!!!

I'm going with the CA base and Madras as my first try

Quote from: hcoool on September 09, 2010, 06:11 PM
Hello all, I'm going to have a go at making a curry base then curry soon and was wondering if there is a website where I can order a 'kit' to get all the spices I need.

I live in rural Somerset and my choice of asian shops is pretty limited to say the least. Also a good curry base recommendation which is fairly easy for my first attempt would be handy too.

I've been making currys for years but after reading through this site I realise I've got to up my game!!!  ;D

Cheers,
H.

Quote from: hcoool on September 09, 2010, 06:11 PM

Hi H

Welcome - newbee like me - I too have been making curries badly for years!!!!

Anyway theres a good spice shop in Street if its close enough - Somersets a big county!!!

Thanks all for a very warm welcome - really looking forward to getting my teeth into this!!!

Funny last weekend I just went around in circles with all the info and didn't actually produce any bases - like Razor & Fi5H mention and I think where I've been going wrong is not benchmarking a base then starting from there ? using the spice mix that goes with the base etc etc

So No 1 on the list this weekend is the CA base and madras - however I've been looking back through a series of post by 'ifindforu' on 'A good curry base' seems that the comments at the time were the ?real deal? can anyone confirm if this base is still worth a go or have things moved on since 2006 with say CA's base etc - eg would be better to use CA's method/base/spice?

Also had a buzzy in my spice cupboard and junked most of my spices and replaced with the best I could find locally

Whatch this space and I'll update some photo's next week

Thanks again - Mark

Hi Solarsplace

Thats a great recomendation , I'm really looking forward to the weekend now as the wife is working most of it and I can get in the kitchen and stain everthing with turmeric without being told off :-X :-X :-X :-X

Will be following your suggestions and will post back my results

;D