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Looking for a genuine chilli recipe. Family

(26 Posts)
BrendaandEddie Fri 09-Oct-15 20:34:28

Ok so atm I do mince with chilli powder. You know bog standard.
I'd like a more rich flavour and maybe stewing steak type affair.

Blueberry234 Fri 09-Oct-15 20:36:45

This one

WhereYouLeftIt Fri 09-Oct-15 21:15:57

Feeds 4.

Add a tablespoon of oil to a large pan over a medium heat, add a pound of beef mince and brown the meat , breaking it up as it browns.

Add 2 teaspoons of cumin, 2 teaspoons of mild chilli powder, a pinch of oregano, a pinch of sugar, salt & pepper to a small bowl and mix together. Sprinkle over the mince and mix through.

Add a 400g tin of chopped tomatoes and simmer for 25-30 minutes with the lid on.

Drain a tin of red kidney beans and add to the pan, simmer for another 10 minutes or so.

clary Fri 09-Oct-15 21:21:13

I use the one from Sam Stern's book Cooking up a Storm - he suggests mince or steak chopped up, you need 1-2 actual chillis (don't take your contact lenses out afterwards!!) and garlic plus fresh coriander, lime juice, bit of brown sugar and a cinnamon stick. Yummy.

I don't think you need oil if you use mince tho (but maybe my mince is not so lean!!)

BIWI Fri 09-Oct-15 21:24:51

Delia's recipe is lovely - and uses stewing/braising steak here

Micah Fri 09-Oct-15 21:26:02

I usually use mince, but might try steak.

I use the slow cooker- mince, peppers, onion, garlic, kidney beans, cocoa powder, chopped tomatoes. I stick whole chillies in to save me having to chop, then fish them out before serving.

BrendaandEddie Fri 09-Oct-15 21:39:15

Whereyouleft. That's the kind I'm doing already. It's dull

BrendaandEddie Fri 09-Oct-15 21:41:10

Miers looks good. God that fonts hard to read

BrendaandEddie Fri 09-Oct-15 21:41:56

I'd forgotten delia. That's from winter book isn't it.

Neffi Fri 09-Oct-15 21:42:37


BrianButterfield Fri 09-Oct-15 21:47:18

Half a teaspoon of cinnamon works wonders.

I've never done stewing steak. I think I'm worried we'd all like it too much and then I'd have to do it every time.

BIWI Fri 09-Oct-15 21:48:10

Not sure which book it's from - I have the recipe in a supplement that was published with Sainsbury's magazine, about a million years ago!

BrianButterfield Fri 09-Oct-15 21:48:21

Oh god that cornbread stuff looks so nice.

BrendaandEddie Sun 11-Oct-15 14:44:22

right! thomasina miers is in the oven

myrtleWilson Sun 11-Oct-15 14:46:18

We heartily recommend the Miers one... good choice!

BrendaandEddie Sun 11-Oct-15 14:49:03

i must say i had to have a right old rootle for herbs and spices

AM anxious we will all lose teeth on cloves

Icklepickle101 Sun 11-Oct-15 15:20:11

Quantity of spices changes every time (guesstimate) but dark chocolate is always the secret ingredient!!

BrendaandEddie Sun 11-Oct-15 15:58:47

jsut whipped some cloves out.
Was too fragrant

BrendaandEddie Sun 11-Oct-15 15:59:06

i shoved some cocoa in too

BrendaandEddie Sun 11-Oct-15 17:44:07

Right - like a lot, next time would do with NO cloves or cinammon

MairzyDoats Sun 11-Oct-15 19:55:56

I usually add smoked paprika, habanero chilli sauce, a smidge of balsamic and a cinnamon stick to the above basic recipe, plus one of those beef stock jelly things. Sometimes some cocoa powder too. Bowls usually all scraped clean!

MairzyDoats Sun 11-Oct-15 19:56:50

Powdered cinnamon is too strong, a stick is much more subtle.

FreeButtonBee Sun 11-Oct-15 19:59:10

I like cumin and a dried chipotle pepper in mine. Got 'em in California in an enormous whole foods I am such a swank. Am sure you can get the same thing in tesco though.

SenecaFalls Sun 11-Oct-15 20:06:49

I'm with the entire state of Texas (where the dish was invented) on this one: authentic chili does not have beans.

BrendaandEddie Sun 11-Oct-15 20:15:30

the stick - still too strong ( this is for teenage boys remember)

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