[Closed] Chilli

No to sweetcorn but yes to cocoa 🙂

There's a couple of cubes of 73% in there already.

Love or hate him this works well!
http://www.channel4.com/4food/recipes/chefs/gordon-ramsay/chilli-con-carne-recipe

Colt Seevers always puts cigar ash in his 😳

Interesting ingredients:

Chipotle Sauce
Those little pickled jalapenos in a jar.
Pickled gherkins chopped.
Lots of different beans...black eyed, borlotti, tin of Heinz baked, chickpeas even.
And always stick an extra spoon of cumin in.

Yes to sweetcorn. my secret ingredient is:

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Comes in at over 1mil shu, certainly makes food lively!

I wouldn't use sweetcorn in mine, however I use baked beans rather than kidney beans; so I wouldn't pay too much attention to my own preference 😀

I have some chipotle Tabasco, interesting idea.

Cumin? Really?

Sweetcorn - yuck, no.

[url= http://www.deliaonline.com/recipes/cuisine/exotic/mexican/black-bean-chilli-with-avocado-salsa.html ]Where are you ?![/url] this one's actually nice (can't promise it was made to the recipe but was told it was hers)

Cumin? Really?

Like duh dooooood.

I like that catch in the back of the throat feeling from it.

*waits for the obvious...*

Chipotle works. I'm liking that, I'm liking it a lot.

Less sure about the cumin but, hey, it's done.

Cumin? Really?

One of the base spices who doesn't??

chopped celery adds nice texture

Gordon uses paprika; I'm thinking smoked paprika.

Yeah, that's got it. That's the earthy depth I was missing. Tremendous.

Any more for any more?

Also,

Suggestions for interesting rice would be good. Ta.

Chocolate.

Been meaning to try peanut butter in a chilli too, dunno how well it would work though. Put it on chicken before.

Also as it's in the pan you might as well pour a shot of whiskey in and fire it up. It's how I do my meatballs, they come out lovely.

Beer (in the chilli)

Choc's in. Just a couple of cubes. Makes it glossy.

Whisky, you say. Bit late now as it's in the 'simmer for a week' stage, but I'll try that next time.

So what have you tried and what haven't you?

I'm quite enjoying Vietnamese style rice at the moment. Dunno how to make it, or if it's any different from Chinese, but it is good.

Whisky, you say. Bit late now as it's in the 'simmer for a week' stage, but I'll try that next time.

Shot glass, either go half full or all the way (depending on how high your ceiling is). Stick the heat on full, pop the whiskey in the microwave for about 10 seconds (no longer - you'll burn off the alcohol). Take it out, pour it in. Have a lighter handy in case it doesn't ignite instantly - you don't want the alcohol to be absorbed by the food, you want to burn it off straight away, then let the flavour be absorbed. Feel free to test the whiskey a few times, before, after, during, etc. I've been using some jack daniels that someone bought me for it recently, and it's lovely.

you don't want the alcohol to be absorbed by the food

Speak for yourself (-:

I'll give that a go next time. Ta.

So what have you tried and what haven't you?

Cor. Off the top of my head, as above plus: Marmite, Worcestershire sauce, gravy granules, liquid umami, peri-peri sauce, Dave's Insanity Sauce, ketchup, probably loads more. That's over time, not all in the same chilli!

Now .... All in the same chilli .... Sounds like a dare 🙂

Cinnamon and guinness.

Oh yeah, there's a pinch of cinnamon in there, I forgot that.

Guinness? Hmm... What would you do there, just a dash? I'm assuming you don't pitch in a pint of the stuff.

All in the same chilli .... Sounds like a dare

TBH, it's not all that far off.

[url= http://www.bbc.co.uk/food/recipes/chilliconcarne_67875 ]THIS![/url] is the recipe of choice.

For addedd bonus, buy some proper butchers pork sausages with black pudding mixed in, remove the skins, and fry the rest with the mince. Fantastic

Half a shot of espresso. go on give it as go...

Guinness? Whisk(e)y? Worcestershire Sauce?

Are we making a chilli or a bloody cottage pie here?

I meant what have you tried in tonight's chilli?

proper butchers pork sausages with black pudding mixed in

I'm thinking you don't know Cuggie that well.

I meant what have you tried in tonight's chilli?

In all the excitement I kind of lost track myself.

I'm thinking you don't know Cuggie that well.

Aye, I was withholding that nugget of information intentionally to avoid a) colouring people's suggestions and b) the inevitable verbal horseshoe that usually follows.

Ah for bollock's sake. I'm not helping anymore. 😛

Look, I'm trying to simultaneously cook tea and spod, I didn't know there was also going to be a bloody test or I'd have taken notes!

Lea & Perrins!

Half a can of red bull?

Hmmm... Actually...

IT'S ALIIIIIVE!!

http://twitpic.com/a3knls

If you're going to take pics of your food aren't you at least meant to put it thought instagram?

I don't 'get' Instagram. It's just like every other photo upload service only with the ability to make your photos look artificially shit in the process.

THIS! is the recipe of choice

Is that a ****ing garnish on top? Get rid of it you fruit!

Solely for photographic porpoises.

you can supplement with spicy butter per Heston Blumnethal

I tried making that once, and it was grim. I probably buggered it up somehow though.

Sweetcorn makes it look like pavement pizza

No where near dark enough and way too runny for my liking

TBH, it looks lighter than it is on that photo because of the flash.

And yeah, it's a little wet, slight misjudge on my part.

Hang on a minute.

"Cuggie?!" 😯

Hehe. Thought that slipped through the net. 🙂

You remember the RealAudio thing, "Buffering..."? That.

A bottle of San Miguel and cook it for several hours. Not my recipe though, its my brothers but its the best chilli ever!

To answer the original question

Sweetcorn in chilli?

Judging by the photo it appears the answer has to be a big resounding no. Makes it look a bit like... well... um... you know... that other thing that famously often contains undigested pieces of sweetcorn.

Cougar - Member
Also,

Suggestions for interesting rice would be good. Ta.

I used quinoa the last time I made a chilli, was a very pleasant change.

Oh yeah - bacon.

No sweetcorn, but its a free country who wants to live by the constraints of dogma...