Topic: The Ultimate Ultimate Chilli Con Carne

[Fi5H]

George, the next time make this im going to add your changes to it.. thanks for your input

Andy

[Vindaloo-crazy]

No all purpose seasoning? How can you make a chilli without it? 

[Fi5H]

No all purpose seasoning? How can you make a chilli without it? 

try it! 

[Vindaloo-crazy]

Next chilli day I'll give it a go.

[Panpot]

Thanks George and Andy for this. I made it yesterday morning for last night and tonight.
I doubled up your additions George to meet Andy's original recipe. I did as I pointed out elsewhere use Vegetarian mince. I couldn't get Linda McCartney's so used Quorn. Now I know many of you will be thinking what a waist but I have usually found that with a good sauce like this one you cant tell the difference. I did add the chocolate but used a ginger flavoured dark one but only 4 small squares. My intuition and desire tells me to put much more chocolate in. Has anybody any experience of cooking with chocolate and chili to know what kind of proportions work? Even with the slight issue of using the Quorn the combined recipes worked really well and my wife and I loved it. I have asked someone who is a bit of an enthusiast for cooking Mexican who buys his chillies in bulk on line for his signature CCC so will post it when I get it through. thanks as ever PP

[Panpot]

I got the recipe from my good friend so here it is.

Ingredients

 

Minced Beef 500g

Dried Mexican Chilli?s (Mulato / Cascabel / Chipotle)

Oregano tbl spoon

Beef Stock 1 cup

Cumin tsp

Paprika tsp

Chilli powder tsp (optional) make sure its mexican. Chipotle is good

Hot chocolate 1-2 tbl spn

Tomatoes paste 2-4  tbl spoon

Kidney beans

Salt pepper to taste

 

 

Deseed and take out the stem from the dried chilli?s I usually do 1 Mulato 3 Cascabel and 2 Chipotle

Cut chilli?s into small pieces and cover with boiling water for 20-30mins then blend into a paste

Fry up the mince

Add the Chilli paste and all the other ingredients

 

You can experiment with the types of Chillis there are some that are there for flavour and colour and not that hot.

 

You can buy some online here http://www.casamexico.co.uk/products/mexican_groceries-40-8-40.html

 

Also I some times add some good diced beef or good quality chorizo.

 

The ideal is if you can get Mexican hot chocolate but any will do

 

The Chilli paste is also great to add into or baste homemade burgers

 

Enjoy!!

I asked him about the chocolate and he added that even having 2/3 table spoonfuls works.

[George]

Has anybody any experience of cooking with chocolate and chili to know what kind of proportions work?

I didn't really notice the chocolate but the end result - everything considered - was so good after my modifications, like oregano, that I wouldn't want to risk leaving it out.

I made chilli con carne again last week just as 'everyday food' but left out the wine and chocolate and was less careful measuring out quantities. The end result was edible but really nothing special so it just goes to show how a few changes can make or break a dish.

[bobpilot]

HI

Is it hot chocolate or hot chocolate powder before mixing with water ?

Thanks

[George]

HI

Is it hot chocolate or hot chocolate powder before mixing with water ?

Thanks

Neither (for the recipe at post #1)!

[Panpot]

Iam assuming it's powder though he suggests Mexican is best. PP