Chili con carne

[Soosiebaby]

Hi. Help please. Chili has a very distinctive smell & taste but mine doesn't! It is always spicy but never smells or tastes right. I use dried chopped chili as well as mushrooms & peppers but it just doesn't seem right. I can't fathom what's wrong.
Any ideas please.

Chilli powder, cumin and paprika or smoked paprika are the spices I put in my chilli, along with onion, garlic, tomatoes, peppers and fresh or purée chillis. Mushrooms do not belong in a chill imo

Agree with smoked paprika and cumin. Also beef stock, some passata and chipotle paste. I don't use mushrooms either, usually onion, red pepper, garlic and kidney beans.

Chilli powder, paprika, onion, garlic, mince, tomatoes, tomato puree, jalapenos and green pepper here NO MUSHROOMS

Just using dried chilli won't give you the right flavour since chilli powder is a mix of things including cumin, paprika, garlic etc -

Best to fry the spices first to get them "opened" up before adding the mince and make sure it is properly browned before adding the tomatoes etc - it makes a massive difference in flavour if the mince isn't browned (bitter experience speaking...). I also bung mine in the oven for 2-3 hours at a low heat to let the flavours really come into their own and so the chilli powder isn't too "raw"

Yes to cumin and smoked paprika, and also oregano.

Cumin and marmite

No mushrooms! Buy a packet mix, it's always right.

Rehydrated dried chillis are what make the different for me. A mixture of ancho, chipotle and a really hot chilli soaked in water and blended make a rich chilli base. This recipe is my go to and though it’s for a vegetarian version, the sauce would work as well for cubes of beef as well as bean version.

I do cumin, coriander and cinnamon, together with smoked paprika and chilli powder.

I also roast red pepper in the oven before adding to the pot.

What's this mushroom rubbish??

Onions; garlic; beef; cumin; chilli powder; chilli flakes; paprika; oregano; carrots; can tomatoes; stock cube; kidney beans; water.

I don't put peppers in as when I have it's had a bitter taste. Cool loads with peppers otherwise so it may have been a one off.

it's cumin & smoked paprika ime.

I bet you’re missing the cumin

This is the recipe I use

www.bbcgoodfood.com/recipes/chilli-con-carne-recipe/amp

No mushrooms here either. I use 2 tins of toms for every 400-500g of mince, and cook it for ages to give it a bit of sweetness. Fresh chillies for the heat, and a blob of chipotle paste for smokiness. 1 tin of kidney beans and 1 of chickpeas for more interest.

For a variation, I make this every so often (without the porcini, but I add tinned beans or chickpeas). I think I may add a chilli to it for a bit of heat, if I've got one in the fridge. It's SO good. Makes an enormous amount, and freezes really well, so I make a big batch and freeze in takeaway containers.

Fry mince, add same weight in onions & garlic, beef stock cubes half a cup of water, tomato puree, tinned tomatoes, cumin, paprika, chilli powder, cook through & then add red kidney beans, chopped red chilli's 10 minutes before serving.

Halo mushroom stock cube & marmite for umami. Oregano, squeeze of ketchup and if you have any, a square or 2 of dark chocolate.

I go for cumin, coriander and paprika. The regular one because I don't like smoked. Plus some dried chillies (not a lot as we don't like it too spicy) and some garlic.

Deep flavour from chocolate, coffee, cinnamon, smoked paprika, chipotle chilli.

My favourite chilli is made using the spice blend from The Spicery's Mexican legend range but before I found that, the Bart Berbere spice mix was brilliant. It's completely the wrong cuisine (it's Ethiopian) but everyone raved about it. And that was when I was just using a tin of tomatoes, tomato paste, a tbsp of vinegar and a couple of tins of mixed beans.

Cumin and cinnamon make my chilli smell like chilli.

I only use fresh chilli's ( they freeze really well ) unlike most here I don't use cumin but do use mince beef go for the cheaper ones as you want some fat in it, paprika, beef & veg stock cube , onions garlic ( half fried with mince other half added later ) red peppers, marmite , Tinned tomatoes, tomatoes puree, Worcester sauce, but the most important ingredient is patience.

Once you think you have everything cooked , leave it on a very low light or put it in the oven for at least 2 hrs stiring occasionally.

Cumin for sure
With a sprinkle for luck.

And cocoa powder.

I also use spicy paprika, chilli powder and oregano.

And cinnamon and a bit of Chipotle paste

Mushrooms! Holy hell, no

You probably need to cook it longer and add way more spices than you think

You need to add a few squares of really dark chocolate and a teaspoon of instant coffee granules. They give it a lovely deep, smoky flavour.