Chilli con carne - which spices do you use?

[runner2]

I've tried lots of recipes but the end result never tastes as good as when I've had it in restaurants. For 500g minced beef, which spices should I use and in what quantities for the most authentic flavour?

I think cumin is what gives the typical taste.

Yes - the cumin is the essential flavour. I used to make a non chilli con carne, for one of the boys, when he would eat stuff like that and simply used smoked paprika and cumin and just sprinkled mine and DH's with chilli flakes.

I also find that lime is an absolutely essential flavouring. It just doesn't taste right without it.

I do like the depth that cocoa gives, but the cocoa doesn't like me.

As per a PP, most important are plenty of garlic, chilli flakes, cumin and oregano

I also often add some coriander and smoked paprika.

I used to put oregano in because it's in Mexican recipes, but I once got poncetastic and ordered Mexican oregano which turns out to be a totally different plant. The closest equiv is marjoram which is quite a bit more lemony.

A whole dried Ancho chilli plus chipotle paste is amazing.

Cumin, chilli, oregano. Recipe from a Californian friend.

Cumin is v important. Ground in a pestle and mortar. Makes all the difference. I also add chilli powder, and garlic

Cumin, chilli, coriander AND...according to Nigella's recipe I also add a few cardamons. Highly unlikely to be authentic but I think they do add a certain something

Cumin, paprika, onion and garlic powder (and the fresh), chilli powder, pepper, oregano and bbq sauce

Chilli,
Bit of smoked paprika
Cayenne
Coriander
Garlic
Salt
Cocoa powder
Lime juice
Beer

I have some "spicy marjoram" in my garden herb border so i wonder if that's similar to Mexican oregano. I've put a load of that in a chilli before but it doesn't really add a lot of flavour, lovely as it smells. I should try drying some, when we get into the autumn and the heating is on more and see if that brings out the flavour better.

Just read this.
www.mexicanplease.com/what-is-mexican-oregano/

I have some lemon thyme in my herb border. I'm going to add some of that to the chilli I'm making, tomorrow. I've been cooking it with courgettes sauteed with garlic and it's been delicious.

I put fresh garlic, paprika, cumin, fresh red chillies, low calorie sweetener or a couple of teaspoons of sugar & add extra garlic granules to taste just before serving. I usually make it in my slow cooker either totally from scratch or add the spices & red kidney beans to the night before's bolognese sauce.

Chilli powder, garlic powder, Cumin, oregano, cayenne, turmeric (stumbled across this in a texas chilli recipe and it actually really works!). I also add jalapeños from a jar and pour some of the liquid in too. Tip I got from a chef friend and it works really nicely.

Honestly, it's not the spices that are the problem when trying to replicate 'restaurant flavour'. It's that restaurant food is oversalted and overfatted.

Add an extra teaspoon of salt and fry the mince in too much butter and add bacon bits/pancetta. That'll get you closer than twiddling about with the spices. Also cook it one day and reheat it the next for eating.

(Lots of the recipes here sound excellent - I'm making notes!)

Cloves, bay leaves, allspice, cinnamon stick, cumin, oregano, and chillies. I used Thomasina Mier's recipe. It is quite fragrant.

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

I use (in different amounts each time):
Quorn mince (much healthier and no one will notice the difference)
Tinned tomatoes
Tomato purée
Mushrooms
Green and yellow peppers
Kidney beans
Onion
Garlic
Chillies
Cumin
Paprika
Cinnamon
Mixed Italian herbs
Brown sugar
Veg stock
Red wine
Salt
Pepper

& sometimes I'll also add grated carrots or lentils

& as PPs have said, it's nicer the day after you've made it

Cumin
Oregano
Smoked paprika
Chipotle paste
Liquid smoke, all to taste.

Make sure you cook down the peppers and onions properly too and season well, don't be scared of salt!

Oh and I sometimes stick a bit of ketchup or barbecue sauce in if it's lacking a bit of depth.

Fresh chilli (one of the only things I ever managed to grow!) chilli powder and chilli flakes, cumin, and a couple of large spoons of chipotle in adobo sauce (from a can, I whizz it up in a blender and freeze the rest) Not a big fan of dark chocolate in it, because that is a different dish.

I cheat and use the tins of taco beans from Tesco. Then chipotle paste and cumin

I use the bbcgoodfood recipe but like a pp said, it’s about seasoning. I also cook it for much longer than most recipes say.
Mince based dishes are always better when simmered for ages. Just add a bit more water and simmer again if it starts to dry out.

I use the BBC Good Food recipe

Posted too soon . I also add a teaspoon of ras el hanout.

I add some of the water from a jar of jalepenos, it gives sweetness to counterbalance the cumin, and more of a kick!