Topic: The Ultimate Ultimate Chilli Con Carne

[George]

I'm going to give this recipe a go but I will reduce the quantities of chilli overall.

Me, too. I don't like altering a recipe upon the first try but I don't think I would enjoy so many chillies. It's flavour I'm after, rather than heat. I trust a reduction in the chillies won't affect the flavour too much.

[Fi5H]

George.. The reduction of the chillies will hardly effect the flavour of the recipe just the heat levels.. i would be curious to your reactions when you have done this dish..

[Stephen Lindsay]

I don't see anything strange with this recipe, it looks very much like you'd expect a recipe for chilli con carne to look

[Domi]

cinnamon works great in a chilli ;D

[George]

looks like a very strange recipe, might give it a bash , never really had chille con carne before as i dont really like mince lol

If you don't like mince, give it a miss!

[Malc.]

Had a crack at this tonight which went down a treat. I followed the recipe only opting to use stewing steak instead of mince and left out the Scotch Bonnet. I halved the recipe and ended up using 4 peices of Green & Blacks 85% Cocoa (the chunks are smaller than usual). I cut the steak into small cubes and seared it hard. The method was then followed as is.

The dish had a nice consistency and subtle heat, both the wife and myself feel the missing scotch bonnet could be added next time. Strangely, the chocolate was lost in translation and I feel more could be used. Overall we enjoyed a clean plate of food but felt it lacked a little body. I might be tempted to use a little smoked paprika next time and perhaps some anchovy or a good splash of Worcestershire Sauce.

Thanks for posting the recipe Fish.

[lagathy]

I always add a good tsp or 2 of smoked paprika...works a treat for chilli con'c (and i suspect it will give a similar taste to cocoa powder,without the cocoa  )
 
  Also, a tablespoon of dried fenugreek leaves and a sliced pepper enrich the whole flavour.

ive never tried wine though  ...can't see it working(more a spag bol thing)but will try it next time i make one.

[Fi5H]

Axe, glad you liked it, theres always room for improvement, im a heat freak so i like it best when the scotch bonnets are in it lol

[George]

theres always room for improvement

I'd normally agree but not with a recipe which declares it's the Ultimate Ultimate. If it can be improved so readily, it doesn't inspire confidence with the original recipe or the sincerity of the claim. Anyway, I hope to try it within the next 24 hours.

[976bar]

Had a crack at this tonight which went down a treat. I followed the recipe only opting to use stewing steak instead of mince and left out the Scotch Bonnet. I halved the recipe and ended up using 4 peices of Green & Blacks 85% Cocoa (the chunks are smaller than usual). I cut the steak into small cubes and seared it hard. The method was then followed as is.

The dish had a nice consistency and subtle heat, both the wife and myself feel the missing scotch bonnet could be added next time. Strangely, the chocolate was lost in translation and I feel more could be used. Overall we enjoyed a clean plate of food but felt it lacked a little body. I might be tempted to use a little smoked paprika next time and perhaps some anchovy or a good splash of Worcestershire Sauce.

Thanks for posting the recipe Fish.

Hi Axe,

I only ever use stewing steak when making a chilli, mince is just not up to the trick. I always after having seared the meat, put it in a pressure cooker with a little water and a Knorr beef stock cube, then cook it for about 5-10 minutes on a low heat after it has started to whistle.

I then add both the beef and the stock juices to the chilli mixture and cook on a medium heat until the meat is really tender and the liquid has reduced to a thick consistency.

The end result is a chilli with soft meat that melts in you're mouth but a good body of flavour behind it. I also add a few splashes of worcestershire sauce too

Never tried it with the Chocolate though, must give that a go.