How do you turn Spag Bol into chilli?

[MargueriteArgeneau]

Over the years I have repeatedly seen people advise others to "make a double batch of Spag Bol and turn the second half into chilli".

How? As far as I've ever known or cooked, once you're past the onion, beef and tomatoes the recipes veer off into completely differed directions. Are you just adding chili powder to spaghetti sauce?

Tomato ketchup? [poncy faint]

celery????

like everyone else said, chilli powder and kidney beans.

Extra tomato puree may be needed too.

Picky picky picky.....

"adding celery to bol/lasagne is authentic italian btw"

I don't even think bolognese as we eat it is authentic Italian.

I make chilli pretty much as I make bolognese, except bolognese has basil and oregano in it and I just put some mixed herebs in chilli and chilli has a bit less garlic and an extra stock cube. I sometimes put pesto in bolognese too.

I would happily convert a bolognese to a chilli with chilli, kidney beans and an extra stock cube though, it'd be fine.

Stock cube? Did you say stock cube?

OP Molè sounds lush. Are you S.American? (If you don't mind me asking). :)

I can imagine adding chili and beans but I don'tthink I would want to pick out the mushrooms!

I thought all normal people used stock cubes in everyday cooking?!

You could get a fresh onion and fry it up with your chilli & spices, then add the beans, and then add that mixture to your bolognaise. Agreed that the onions need to be spiced for chilli.

Agreed they are different things.

I make double Bol and freeze for another day.

I don't even use onion in my Bol these days - it's just meat, wine and tomato and basil really.

Also I use a bottle of beer as the liquid for chili. It's yum; nice and savoury.

Stock cubes are the very devil. I didn't use them for a long time and bought some recently - things just taste of stock cube (have tried beef - for bol, chilli and casseroles and veg - for soups and risotto and the like). They will be binned. I have a bit of marigold boullin for when I'm really desparate otherwise it's wine, water or HM chicken stock when I have a batch.

I wouldn't have a problem adding kidney beans and a chilli pepper or two to my Bolognese sauce to make Chilli. Apart from I hate kidney beans, so on the few occasions I have made chilli like that I have added black eyed beans or chickpeas instead. And hot smoked paprika.

But I'm sure I will have everyone fainting in horror, as I add loads of random veg to my "Bolognese" sauce: carrots, courgettes, peppers, celery, olives, mushrooms, tinned tomatoes and passata...

Then the next day I cook a load of mashed potatoes, or mashed potatoes and parsnips or sweet potato or butternut squash, spread it over the top of the bolognese, stick it in the oven and call it Shepherd's pie!

Bastardised recipes R us!

Monty, no not S. American. Texan

Marg - oh, the land of teenager food as I described it to my two teens the other day [love it really ).

Midori - if you use stock cubes, you don't tell anyone .

I still agree with OP though you can't use a bol sauce for chilli.