Chilli con carne mine always taste like spag bol with chilli in it, any tips?

[spruceylucy5]

about a tbsp or 2 of cumin plus the chilli (avoid powder and use the dried flakes or real chilli if you want)

use the kidney beans in a chilli sauce too

add a splash of worcester sauce

if you want at the end grate in some 70% plain chocolate

its always better the next day

fry your mince/onions, meanwhile mix up (for a lb of mince, tin of tomatoes and tin of kidney beans)

2 tsp flour
1 oxo cube
1 tsp hot choc or cocoa
half to one tsp chili powder (according to taste)
2 tsp cumin powder

lob it all in once meat/onions browned, cook for a bit then put in toms/kid beans

I fry the mince, then add the chilli powder and "dry" fry it into the meat - seems to infuse the spice better.

oh and crushed garlic of course

Add some cumin, it makes the chilli much tastier. Also echo the plain choc......makes it a richer taste

yeah, we stink of garlic for a couple of days after a chilli

mm, never tried with chocolate although I hear its pretty common in Mexico. Ive got some maltesers, hahahahah!

I put cumin, paprika and chili powder in mine

Message withdrawn

Thanks its cooking as we speak, fighting the urge to add more tomato.

No tomato is fine-you need a good dollop of puree too. Then some sugar to round it out.
Paprika has no place in a chilli,neither does a stock cube. Work of the devil.

Serve with some fresh coriander and sour sream (or thick yoghurt) and maybe an avocado salsa.

Chilli, being a mexican dish should have copious amounts of coriander and lime juice added at the end of the cooking time.

I also swear that adding 2 small squares of dark chocolate, enhances the flavour!

I'm not sure that cumin is authentic mexican however, but if you like it then bung it in is my motto

x-posed with Moondog, she bet me to it - I imagine the chocolate has a similar effect to adding the sugar. Although chocolate and chilli is such a Mexican thing to do anyway

I always add a generous splash of malt vinegar to mine, and definitely doesn't taste like spag bol. Fry the spices first, then add mince and onions too.

Christ,it'll be a right mishmash if sprucey takes on board all of this advice!!

Vinegar???? Que????

I don't think the chocolate is about sweetness,as in its pure form it is bitter.

Cumin is undoubtedly a whole lot more Mexican than paprika let me tell ya!!

Bleurghhhhhhh!
(What did I tell ya Sal???)

Ive done silentbite's with extra chilli and choc, 1 tin of toms, tom frito. I have only got powdered coriander, ,shall I bung that in for good measure?

Ive also got creme fraiche and jalapenos, am excited about this as cant get either easily in Spain.

and limes are virtually impossible to come by, which I find a little bit odd!

lol moondog re a stock cube being the work of the devil