Chilli .... How do you have yours/make yours?

[unsworthblue]

Hmmm, this is one dish i've never bothered doing myself. Think i'll put that to rights this weekend.

As for Stagg? Fuck that.

Colin Stagg? whats he got to do with Chilli

 

[MCFCTrick]

Cook a large onion til translucent, don't brown/burn it!

Add ground beef, best quality you can find.

Brown it, then add cumin, cayenne, oregano and hot chilli powder (two teasoons of each) Two bay leaves, chopped tomatos (tinned fine) a tablespoon of tomato puree and 150mil of beef stock and salt and pepper.

Bring to the boil and simmer for an hour, covered.

Add one or two tins (according to how many you like) of drained and rinsed red kidney beans, and simmer for a further 40 mins.

Done.

It's that simple, and if this recipe is keeping the good folks of that diner in New Mexico happy, it'll do me.....

 

[DANNY O'B]

Hotter the better with crackers and a couple of tortilla wraps

 

[minimalistic]

If you want it truly hot chop up a ghost pepper and add it just after the meat has browned. Don't say I didn't warn you though.

 

[Vagivoovoo]

Red, hot with peppers!

 

[BimboBob]

Cook a large onion til translucent, don't brown/burn it!

Add ground beef, best quality you can find.

Brown it, then add cumin, cayenne, oregano and hot chilli powder (two teasoons of each) Two bay leaves, chopped tomatos (tinned fine) a tablespoon of tomato puree and 150mil of beef stock and salt and pepper.

Bring to the boil and simmer for an hour, covered.

Add one or two tins (according to how many you like) of drained and rinsed red kidney beans, and simmer for a further 40 mins.

Done.

It's that simple, and if this recipe is keeping the good folks of that diner in New Mexico happy, it'll do me.....

Can I chop the onion first? I'd have trouble trying to digest a large onion otherwise.

 

[paphos-mcfc]

Cook a large onion til translucent, don't brown/burn it!

Add ground beef, best quality you can find.

Brown it, then add cumin, cayenne, oregano and hot chilli powder (two teasoons of each) Two bay leaves, chopped tomatos (tinned fine) a tablespoon of tomato puree and 150mil of beef stock and salt and pepper.

Bring to the boil and simmer for an hour, covered.

Add one or two tins (according to how many you like) of drained and rinsed red kidney beans, and simmer for a further 40 mins.

Done.

It's that simple, and if this recipe is keeping the good folks of that diner in New Mexico happy, it'll do me.....

Can I chop the onion first? I'd have trouble trying to digest a large onion otherwise.

Soda water + keyboard + paper towels. Git.

 

[andy h]

Personally like it in a burritos with plenty of sour cream and guacamole.
Mince, can of chopped tomatoes red wine, chilli powder paprika cumin oregano, chopped onion and red pepper.

That does look nice.......except for the maggots!

 

[paphos-mcfc]

If you want it truly hot chop up a Trinidad Butch T pepper and add it just after the meat has browned. Don't say I didn't warn you though.

edited for extra heat.

 

[brand blue heavies]

Make it every week of my life if I can.

'Ground beef' :) just as its gettin brown chuck in tomatoes, kidney beans, black beans and chili beans, garlic salt, touch of minced garlic, bucket loads of cumin and a bit of paprika.

Chuck in veggies next....green/red/yellow peppers chopped up finely, onions the same, some habaneros or chilies depending on who is eating (added to the following spices...), then more cumin, tonnes of chili powder, some cayenne pepper, a touch of coriander and even a bit of turmeric (not much), a small jar of tomato sauce or even pasta sauce sometimes, Sriracha sauce or a couple of drops of literally some of the hottest sauce on the planet...named...The Hottest Sauce On The Planet (measures at 2m I think on the Scoville Scale, but is in fact NOT quite the hottest sauce on the planet).

Stir it constantly and I don't even bother with a lid...done in no time and delicious :)

I thought my meatball chilli was spicy but this sounds like molten lava disguised as chilli!!