hi Axe,  I have to be very careful with the heat factor as there's only me in the house that likes it really hot, the first time i made it was for the family and i used 4 medium heat chillies and it was perfect for the family, the second time i not only stuck to the recipe but added more chillies and it was perfect.. if your not sure you can always add the chillies when you add the kidney beans that will reduce the heat level a bit.. and leave it for a day and it gets better..

when i bought some Bhut Jolokia chilli seeds i got a booket with info all about chillies, at the back was this recipe, ive made it twice now and its the best i`ve ever tasted.. so yea for me its the ultimate chillie con carne.. but use dark chocolate instead of sugar..

The Ultimate Ultimate Chilli Con Carne

Serves 6

Ingredients

1kg beef mince
2 onion, chopped finely
2 can kidney beans
2 cans tomatoes
4 tbsp tomato paste
1 tsp sugar
6 - 8 garlic cloves crushed or minced
4 Jalapeno chillies, chopped finely - Adjust to taste
2-4 Scotch Bonnet or Habanero chillies, chopped finely - Adjust to taste
5 tsp cumin seeds, toasted and crushed
3 tsp paprika
2 glasses red wine
Small bunch coriander
Soured cream to taste

Method

Start by searing the minced beef in a very hot, heavy-based frying pan, oiled with a little olive oil, seasoning well. Once it has been cooked on both sides, almost to the point of burning, remove from the heat and place to one side.

Turn the heat down to a medium heat and gently fry the onion in a little more olive oil until it is translucent. Then add the paprika, cumin and garlic and fry for a few minutes before adding the tomatoes, tomato puree, wine and mince.

At this point add the teaspoon of sugar or if you feel like chilli with a twist, add a square of dark chocolate instead. It will impart a richness of flavour to the chilli.

Turn the heat down very low and simmer for an hour, stirring occasionally. Then add the kidney beans and simmer for a further hour.

Add all of the Jalapenos and two of the minced Scotch Bonnets, cook for a few minutes and test for heat levels. You can always add more chillies but you cannot take them away. Add more Scotch Bonnets according to taste, remembering that it will get a little hotter as they infuse. Cook for a further 10 minutes to let the chilli heat infuse the dish and serve with coriander leaves chopped and sprinkled over the top and a dollop of soured cream. If you do not have soured cream, mix half natural yoghurt and half single or double cream and you?ll never know the difference.
The flavours in the chilli meld together over time so you will actually find Chilli Con Carne better the day after you make it.

thanks razor, yea he sent me a pm i think i got the rating system correct and sent them to him.. btw good luck with yours.

Fish

well ive cooked and marked the kababs, it was the first time i ever cooked kababs and had fun doing them.. my presentation isn't good but it was just a taste test with me and the wife..




 

what i do is de-stork them place them on one of your freezer trays loosely but not touching each other, one they have frozen you can place them in an air tight container (sandwich box or something) then put them back into the freezer, using this method the seeds may go brown but that doesn't take away the taste. I also de-seed them and chop them up, place the chopped chillies in a ice cube tray with a little water, once frozen put them in a air tight container. Then you have ready to use blocks of chillies.  If you decide to use freezer bags instead of containers make sure you double bag them. hope this helps

Thanks for those answers Cory, it wasnt until I was waiting for the oil to seperate in the korma that i realized... "What oil!" so when i looked back i spotted my mistake. I have stocked up in my freezer with 4 batches of your base all with oil lol. thx again

correct.. i missed it out by accident...

hi cory, Im sorry if this has been asked before within this thread but i didnt have time to go through it all.. my question is this.. I made your base last week for a korma and jalfrazi (your recipes as it were and they came out spot on.) but i forgot to include the cooking oil, the korma was the best korma ive ever made, I have done another 2 batches of base last night and included the cooking oil.. can you explain why its in there and how it would change if i was to cook another korma please?

hi bud welcome.. im also a newbie here but learnt so much already..