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

[spruceylucy5]

Have tried loads but Jamie Oliver's is the best to date. He uses a jar of sun-dried tomatoes in his which you whizz up. I cook it very slowly in the oven too.

I agree cumin - definately. Also depends how far in advance you cook - I always allow at least 2 hours. Make sure you rinse the kidney beans thoroughly, too.

Powdered coriander is a whole different thing to fresh...can't believe you can't get cilantro in Spain??

Sally..you're just being a smartarse now with yer fancy jetset relatives.

does anyone else find it boring with rice but gorgeous with tacos, sour cream, guacamole and grated cheese?

I have to go to Gibraltar to get most of my herbs especially fresh. Parsley seems to be the thing here and if you are really lucky you might get oregano.

Far out sal. Love wild stuff like this.

Puff,could live on rice-love it.

definitely dried chilli rather than powder
not serving with spaghetti might help...

I love rice too, but adore tacos etc with a ragingly hot chilli!

hahahah phil, Ive also got cream cheese stuffed jalapenos, hope their nice, its the first time I've seen then here.

Im starving

She sounds really interesting Sally, I bet she's got some tales to tell.

How can sheps pie, spag bol and chilli all taste the same?!

Spices are key I reckon and beer, instead of stock.

1/2 tsp ground cumin,
1/2 tsp ground coriander
1tsp Chilli powder

1 whole chilli minimum deseed if needed.
soften onions, then add mince for browning. Juast at the end add in chilli and garlic. Add in above spices and dry fry mixture to date as per previous poster. Then add beer, not stock, and allow alcohol to evaporate. Then add 1 tbsp of tom puree and once stirred in a can of chopped tomatoes. Leave to simmer very gently for 20 mins. Add can of kidney beans and also as per previous poster 2 squares of plain dark chocolate. Could put in a bit of fresh coriander now, but only a bit. Allow to simmer for another 30 mins minimum, preferably longer. We love ours made at lunchtime, to eat for the afternoon or preferably the next day. I think something happens by alowing it to cool completely after that first cooking. Reheat when needed and add in a good 2 tbsp of coriander.

great chili
Cincinnati 5 way chili

Ingredients:
1 pound lean ground beef
2 cloves minced garlic
1 cup preparewd barbecue sauce
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 tablespoons grated unsweetened chocolate
2 large onions, fine diced
1/2 cup water mixed with 1/2 cup ketchup
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon coriander
1 tablespoon ground chili powder

Procedure

In large frying pan, brown beef and break into small pieces. Drain fat. Add onions and cook until onions are transparent.
Add barbecue sauce, water-ketchup mixture, chocolate and spices. Stir to mix well, melt and mix chocolate, and simmer for 5 minutes.
You may add more water-ketchup mixture to adjust texture of chile.

I always get loads of compliments on my chilli, and I agree about fresh chilli, cumin, sun dried tomatoes, chocolate, ground coriander, and cloves. Finish off with loads of chopped fresh coriander