Topic: The Ultimate Ultimate Chilli Con Carne

[George]

Yet another chilli con carne recipe got knocked out of contention last night, despite a recent (24 Oct) BBC radio programme claiming it's delicious. The recipe is on page 2 here, for a while:

http://downloads.bbc.co.uk/threecounties/pdf/factsheet_10.pdf

The author uses instant coffee (liquid) instead of beef stock and/or red wine. Perhaps that's his twist to make the recipe seem distinctive but, in my opinion,  it didn't taste as good as my recipe a few pages back on this thread. Edible, yes, but nothing special. You'd think that if someone was appearing on live radio, that they'd really come up with a special recipe.... Back to my hope for 'come dine' sessions where forum members could taste each other's very best curry attempts. The hosts might make claims similar to the people on the radio but would others agree?

[Malc.]

I use this the following sites George, might be something that catches your eye:

http://uktv.co.uk/food/search&q=chilli+con+carne&x=0&y=0
http://www.bbc.co.uk/food/recipes/search?keywords=chilli+con+carne&x=0&y=0

[George]

I use this the following sites George, might be something that catches your eye:

http://uktv.co.uk/food/search&q=chilli+con+carne&x=0&y=0
http://www.bbc.co.uk/food/recipes/search?keywords=chilli+con+carne&x=0&y=0

Thank you for the links. I'll try some of those recipes in the coming weeks. I've recorded (wav or mp3) the two or three minutes of the radio programme where they enthuse about (in my opinion) the very lacklustre chilli con carne. Can I upload a 2 min sound file here, on this forum? I think Admin did it manually for another radio extract I had before.

[redhotvindy]

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

[George]

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'?

[redhotvindy]

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

[Secret Santa]

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.

[Secret Santa]

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'?

George if you have a Home Bargains shop near you they (sometimes) have large jars of Bevelini brand sliced Jalapenos that are half the price of the discovery ones and have about three times as much in them.

They're great on pizza and as a puree can be used in any curry dish, especially vindaloo.

[redhotvindy]

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

[George]

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.

You've raised under good point there. The most recent (BBC) recipe I tried specified 'solid' beef which I cut up. This will nearly always have less fat than even 'lean' mince, which is actually still quite fatty. I have, in the past, used mince with a high fat content simply because, like you, I think fat can be good for flavour, if not for health. But lots of chilli con carne recipes do specify cuts of 'solid' beef.