Chilli con crane ... How do you make yours

[Shinyshoes1]

I want to make a chilli tonight. Not from a jar

How do you make yours?

From a jar...

Fry a chopped onion. Add 500g mince and brown for about 10 minutes. Add a tin of chopped tomotoes and/or a carton of passata and one to three jars of kidney beans (depending on how far you want to stretch it). Add chili powder to taste (my orginal recipe book said a tablespoon but a tea spoon of the chili powder from my local Indian shop takes the roof of your mouth off!) and some salt. Cover and simmer gently until well acquainted (stirring occasionally to stop ticking on the bottom).

Done! :)

Adapted from the "I Hate to Cook Book"

I do the same the same as the last one but put in some garlic powder too

Fry onions, add a chopped fresh chilli or 2 (I prefer green), brown the mince, a good heaped spoonful of cumin, lob in a couple of tins of chopped tomatoes, season and simmer. Add the kidney beans (assuming tinned) 20 mins before you want to serve.

Cumin is the key here - you've got to have cumin.

First, catch your crane...

Sorry couldn't resist

I use casserole steak rather than mince and cook it for a few hours.

I also add bacon (smoked).

Brown the steak, add the bacon, then add chopped onions, peppers and garlic. Sometimes mushrooms.

Then fresh chili, ground coriander, cumin and smoked paprika. Some mixed dried herbs, salt and pepper. Sometimes add a splosh of red wine at this point and let it reduce. We both like v spicy food so I tend to just bung quite a lot of spice in. I never measure it. I like to live dangerously

Then add tinned tomatoes and passata, reduce heat and simmer for ages, until the meat is really tender. Half an hour before the end I add kidney beans. Ten minutes before serving I add half a teaspoon or thereabouts of 90% cocoa powder. Makes it taste really rich.

I am so cooking chili tonight now!

X post with Hassled - YYY re cumin

Fry onions and garlic, then chopped green chillis. Add mince and brown, add chilli powder, a little bit of cumin, smoked paprika and cinammon (trust me!). Stire in tin of chopped tomatoes. Leave to simmer for at least an hour. Add kidney beans and cook for another 15 mins.

Serve with rice, sour cream and tortillas.

Think I might do burritos tonight now!

yum. Cinnamon is my key ingredient. Just a touch of sweetness.

There's a really good recipe on here that I made, it was great! On my phone, it's called something like, 'World's Best Chili". Includes ketchup

Here

we have beef mince, onions, garlic, peppers (2 or 3 various colours), kidney beans/mixed beans, chillis, passata or tinned tomatoes, puree, mushrooms, oxo cube, glug of wine, worcestershire sauce, herbs, salt and plenty of pepper. Either slow cook for hours or use the pressure cooker for 30/40 minutes.

chilli usually tastes better cooked day before and reheated

Similar to most people:

Fry some onions and garlic,
Add mince and brown,
Chuck in some veg (pepper, mushroom, whatever you like or none at all) and kidney beans,
Add some ground coriander, cumin, turmeric, paprika and chilli powder (to taste) - before the days of 3 DC I would dry roast the cumin and coriander seed and grind myself in addition to some dried chillies I'd been give but now it's too much faff!
Salt (unless its a BLW chilli im making) and pepper,
Then add cocoa powder - I saw it on TV and it makes it look such a lovely rich colour and seems to add something nice to the taste,
Then tin of chopped tomatoes,
Squirt of tomato purée,
And simmer for at least 30 mins minimums tiring occasionally.

Chilli con crane is everyone's favourite in this house.

Extra favourite is when I layer tortilla chips with cheese and grill, add layer of chilli, then more tortilla chips and cheese and grill again with final layer of chilli on top. Sprinkle more cheese and grill and then serve. DC's go to heaven they say

We were supposed to be having bolognaise tonight but now I want chilli!

Fry 1 large onion, 1 red pepper and 2 garlic cloves , peeled then add 1/2 tsp ceyenne pepper, 1 tsp paprika and 1 tsp ground cumin, add 500g lean minced beef and beef stock cube and a 400g can chopped tomatoes and 2 tbsp tomato purée, let simmer for a while and 10 mins before the end throw in a can red kidney beans and one square of dark chocolate (gives a really deep flavour, make sure you stir properly in tho )

I begin by heating a spoonful of coriander seeds and a spoonful of cumin seeds in the pan, as if starting a curry dish, then when they start smelling nice and spicy I add a finely chopped onion and a couple of cloves of chopped garlic. Once the onion is on its way I add the meat (400-500g mince) and a chopped chilli or two. Brown the meat then add the rest of the spices (usually a little chilli powder, cayenne pepper and definitely ground cumin) plus a can of chopped tomatoes, a little tomato puree if I've got some around and a can of kidney beans. For liquid I use beef stock and (later on) some red cooking wine. Once I've added the stock, which makes it very liquid, I bring it to a busy simmer and reduce for a quite a while, until it's nearing the right consistency. I slosh the red wine in towards the end.

Regular variants I use/add depending on what's in the fridge: peppers, mushrooms, chopped fresh tomatoes rather than from a tin, different tinned beans if no kidney beans. All work fine really.

LOL! I usually use heron - it's easier to find round here....

Ooooh am deffo gonna try adding cocoa Lula! Thanks!

Are the beans already cooked or are they dry? Sorry - chilli novice ...

If you're making a wet chilli, like carne, then tinned beans are fine. They're way too soggy for a dry chilli and won't hold their shape so you need the dry ones, which you've soaked and boiled.

I tend to mix dried pinto beans and dried red kidney beans in to my chillies, which are nothing like those described here.

Lots of cumin, simmer for as long as possible and I like to add a red pepper towards the end so it keeps a bit of crunch.

Yummmmm

Thanks