Chilli recipe

[stonkytonk11]

Does anyone have a fail safe but easy chilli recipe? Everytime I make it it ends up watery as in the sauce is ok but watery residue all over the plate. Should I be draining the tinned tomatoes?

I wouldn't drain the tomatoes. Do you leave it to simmer for a long time? That should reduce liquid.

https://www.slowcookerclub.com/slow-cooker-chilli-con-carne/

I use this slow cooker one (although have just cooked it in a pan and it was lovely). My whole family love it!!

I don't put tomatoes in chilli

I'm intrigued! What's your recipe please?

It needs to cook for a long time.
Or try leaving the lid off the pan - but that means frequent stirring so it doesn't stick.

Are you adding any liquid (water or stock)? If so, less liquid.

If it’s just tinned tomatoes, you need to either cook it longer or change how you’re cooking it. For example, 1.5-2 hours in pot on cooker. Slow cookers can leave more liquid if you aren’t careful because they cook at a lower temperature. So if using a slow cooker, less liquid to start and add as you go.

If you use beans, mash with a potato masher a bit in the last 30 minutes or so, will help thicken up. I’ve never had a watery chilli, so it’s definitely about adjusting cooking time to liquid added. You can always add more but hard to take away if you’ve added too much.

I use the Hairy Bikers diet chilli recipe - follow it to the letter other than use mild chilli powder rather than hot.

I use tomato purée (half a tube for two of us, whole tube for four or more) and a splash of tap water rather than tinned tomatoes.

I use this one, but with mild chilli powder rather than hot.

https://www.bbcgoodfood.com/recipes/chilli-con-carne-recipe

I use the hairy bikers one and put dark chocolate in mine

I used the BBC Good Food recipe as a starting point, but haven't looked at it in years so it might be a lot different in practice. Here it is:

About 500g beef mince
400g tin of tomatoes
400g tin of kidney beans
About 2 heaped tablespoons of tomato puree
A couple of squares of 85% dark chocolate (although 70% is fine)
2 small red onions, diced, and 2 red peppers, diced (I prefer to use sweet red peppers but they are slightly more expensive)
About 300ml of beef stock
1 tablespoon each of cumin, sweet smoked paprika, chipotle chilli powder and garlic granules (or 3-4 fresh cloves, grated). About a teaspoon of marjoram, or oregano if I don't have it.

Basically, fry the mince, season and set aside. Fry the onions and peppers, then when the onions are translucent add the spices, fry for another new minutes then add the puree, give it a stir and return the beef to the pan. Add the tomatoes and kidney beans and the beef stock (if you're having problems with it being watery, add half the stock and keep topping up if it dries out while cooking, but I find 300ml is usually about right).

After it comes up to a boil, add the marjoram and chocolate. Let the chocolate melt on the surface then stir it in, then simmer for a minimum of 30 mins. Sometimes I adjust the spices after 30 minutes and add more to taste depending on who is eating it (i.e. if I'm making it for the kids I use a tablespoon of mild chilli powder and a teaspoon of chipotle, if it was for me and my husband I'd use 1.5/2 tablespoons of chipotle). The most common thing I add more of is cumin and paprika though.

It's one of the dishes everyone seems enjoy / request the recipe for so I must be doing something right!

Only ever make this. So good.
www.clodaghmckenna.com/blog/chocolatebeefchilli

My recipe is much the same as volingaround, except I don’t use oregano or marjoram. I use red wine and a bit of marmite. And I add thinly sliced mushrooms that disappear but add flavour. I cook it for an hour or two and always make it a day in advance so that the flavour deepens. Generous with olive oil too.

Don't use whole tinned tomatoes for chili. Yes they are the reason your end product is watery. The inside of them is often full of water. Use half a tin of crushed or chopped tomatoes, or half a packet of Passata plus tomatoe puree, or just tomato puree and a little water (cheapest option).

I cook it, simmering, until the liquid reduces.

Sounds like you're not using high enough heat no matter the recipe. If you can prep whole dried chilis into a paste instead of using powdered spices, whole foods has them if you're in London.

I do this one but with black beans instead of kidney beans

www.dontgobaconmyheart.co.uk/chilli-con-carne/

This.
Use a tin of chopped tomatoes instead it's thicker and less watery. Proper Italian ones like Cirio or Mutti, even better.
Mince can be watery too, so make sure it's hot enough to cook off.

I only ever use whole tinned tomatoes because I don't want a tin of straggly cut offs

You're probably not letting it reduce

It gets thicker once turned off and you let it rest before serving about 30 mins or so

Same with lasagne. I let it sit a while so I can slice it properly otherwise it just collapsed

My recipe is similar to @volingaround and it's never been watery

It's needs to simmer at least an hour

Following!

Add a bit of corn meal, that will help the sauce thicken up. Using canned beans? Pour the liquid from the can in too, yes it looks gross but it contains starch that will thicken the sauce.

You can buy the kidney beans in chilli sauce. I do much as every else has said but using the beans in chilli sauce makes all the difference!!