Recipe of the Day
Out of context: Reply #106
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- Nairn0
Not sure it's worth posting the entire ingredients list and technique, 'cos everyone does theirs differently, but I *finally* made a Chili last night that was enjoyable within a fairly quick to do timeframe (an hour and three quarters from commencement) and was (imho) Damn Good straight out of the pot. Usually mine require sitting on for either a few hours or leaving overnight and re-heating, before they taste 'good' - like, well-balanced and deep.
Takeaways:
- start with a sofrito base (onions, carrots and celery);
- use cocoa powder rather than dark chocolate;
- Go overboard with the spices - double up on whatever recipe you're referring to suggests (I've been using an amalgamated recipe made up of about 4 I found online a couple of years back - all suggested '1 teaspoon of X', whereas it really should be '1 fucking heaped teaspoon and a bit more', or 'a tablespoon of X'. People are pussies where taste is concerned.
- Hoy some finely chopped Spanish Chorizo in along with the browning mince
- Add a wee bit of concentrated chicken stock to the beef stock (may as well make it based on three types of dead animal, eh?)I use two pans to make chili - the main big one to get the base veggie and tomato etc stuff going, another frying pan to brown the meat(s) alongside. I do this just so I can ensure things are cooked properly (no dank grey beef, for instance). It also means I can add spices directly to the meat seperately before mixing everything together, ensuring the meat's well seasoned. In the main pan I add stocks, wine and cocoa. Once the meat's in, I can use the meat pan to heat up subsequent ingredients (I always put in kidney beans later) before mixing so I don't cool the contents in the main pan. I can also force taste into those later ingredients - last night, for instance, i used the skimmed off beef water from the browning process (nothing worse than boiled mince) with the kidney beans. No waste!
- Oh, shit - forgot:
- 1 Tbsp Miso PasteNairn - UMAAAAAAMIINairn
- Nice... I use fennel in mine. Cheers for the share though. Lockdown means cook loads of awesome food time!Ianbolton
- Hmm, interesting! I've only recently realised I like fennel, so I might have to give that a try!Nairn
- browning mince. oh god no.hans_glib
- i'm afraid i use the shittest cuts of meat (ie shank or cheek or blade, and belly pork) and rely on time to do work its magic.hans_glib
- and a couple of halved limes into the sludge.hans_glib
- but then i hate chilli so don't listen to mehans_glib
- limes are for the rice.
And yeah, I am a chav - i just use mince.Nairn - oh, and layer the chillies. i use four types, fresh and dried, for different layers of heat and flavourhans_glib
- and no kidney beans ever - god-awful things. pinto or black beans give a much better flavour, and none of that grey sludge you get with kidneyshans_glib
- but then i hate chilli so don't listen to mehans_glib
- haha, post a recipe then!Nairn
- You're totally right about the beans though - I don't know why I've never considered otherwise! Black beans sounds good to me, if only for the colour.Nairn
- My post here was supposed to focus on the mega-umami kick i'd laden it with, but I totally forgot the crucial fermeted miso paste angle, 'cos I'm an idiot.Nairn
- Spice mix: 1 tsp - cumin, coriander, fennel, cayenne & black pepper, oregano, salt. 1/4tsp cinnamon or cocoa. As much chilli as you need for heatIanbolton
- I got the impression hans isn't too fond of chilli. Could be wrong. Don't know what gave me that idea.Continuity
- Re: beans
When I make chilli, I always go for a combo of pinto, black, and some sort of white bean (cannellini, for example)Continuity
- Oh, shit - forgot: