Looking for a genuine chilli recipe. Family

[BrendaandEddie]

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.

This one
sites.google.com/site/recipesfromsarahserves/c/thomasina-miers-totally-amazing-chilli-con-carne

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.

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!!)

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

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.

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

Miers looks good. God that fonts hard to read

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

Nigella

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.

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!

Oh god that cornbread stuff looks so nice.

right! thomasina miers is in the oven

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

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

AM anxious we will all lose teeth on cloves

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

jsut whipped some cloves out.
Was too fragrant

i shoved some cocoa in too

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

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!

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

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.

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

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

This is what I do:

1: Fry onion with bacon (lardons or back bacon cut into strips) until browned
2: add the mince (or stewing steak) and fry until browned.
3: add 1TBSP of cumin & paprika & chilli flakes (and TSP of cinnamon if you wish) until dry fried.

1. Add garlic, chopped tomatoes, tomato purée (maybe one glass of red wine) red wine.

5: I usually add any beans I have in the cupboard (kidney, butter etc) 6: add seasoning 6: Stew. Stew. Stew. For a while! (DH and I like our chilli very spicy....I tend to take a little out and mix with baked beans for the DC....