Some like it hot(chili recipes?)

Guffy

As the title suggests, I'm looking for a good chili recipe. Fed up with the bland chili recipes I normally get off line (no I'm not a terrible cook) but just can't seem to find one. Mind you I probably only get a hankering for it twice a year so haven't tried that many.

Dizzyblonde

What you need is Sparks' much-loved chilli recipe in the Cooking Club
http://www.boards.ie/vbulletin/showthread.php?t=2055938138

Mr. CooL ICE

+1 for Sparks' recipe. The key is to use a few different strength chilis, preferably dried. Most online recipes just call for some chili powder, which simply doesn't cut it. Also, make an effort to get chipotles in adobo sauce. Can be difficult to find in shops, but I bought mine online.

pwurple

A slightly different style chili below to Sparks one... no tomatoes or beans in this one... It's not mine originally, given to me by a buddy years ago, but it's the one I use.

2 tbsp bacon fat or other oil for frying the meat.
1.5kg beef pieces or mince
4 tbsp dark chili powder
4 garlic powder
6 dried pasilla or ancho chilis (optional)
1 dried anaheim chili (optional)
2 dried guajillo chilis
500mls of cold water
750mls beef stock
4 chopped shallots
5 large garlic cloves, crushed
1 tsp red chili powder
2 tsp cayenne
2 tsp ground white pepper
1 tbsp hot paprika
1 tsp salt
1 tbsp mexican oregano
1 tbsp cumin
500mls beer
4 fresh serrano chilis (optional)
2 tbsp red wine vinegar
2 tbsp cocoa powder
1/2 tsp tabasco
1 tbsp brown sugar
1 tbsp masa de maiz/masa harina/mexican corn flour , or ordinary flour

In large pot, cook meat in oil/fat with 2 tbsp of chili powder
(in batches, if necessary).

In the meantime, gently boil the dried chilis for 20 min in 500mls
water., reserve the water and food process the chilis with a couple of
tbsp of reserved chili water into a paste.

Mix this paste into the beef, add 2/3's of the beef stock and boil,
turn to low and simmer, covered, for 30 minutes.

Stir in shallots, garlic, red chili powder,
cayenne, white pepper, paprika, salt, oregano, cumin, the remaining 2
tbsp of chili powder, remaining chili water, beer, remaining beef
stock. Bring to the boil, reduce to low.

Add serranos, vinegar, chocolate, tabasco and brown sugar, cover and
simmer, covered, for 45 minutes.

Stir a ladle of stock with the masa harina (or flour), put back in the
chili and cook, uncovered, on lowest possible heat, for 2 hours, and
stir once in a while so it doesn't stick.

You can add boiling water if it's too thick.

Eat with plenty of sour cream and guac. It's ridiculously hot!


If you can't get those dried chillis, you can use the fresh habaneros,
available in dunnes and supervalue. go easy on them. 2 for this entire
recipe is loads. Chop VERY finely as you don't want to eat a large
piece of them.


I order my dried chillis from http://www.coolchile.co.uk/

vibe666

i make my own chilli paste which is good for adding some proper spice to all sorts of recipes and it is very simple (5 minutes) to do and lasts almost indefinitely.

next time you see those packs of fresh (mixed) chilli's in aldi or lidl like this, grab a few boxes of them.



remove any stalks and throw them all in a blender and chop them up into a fine dice.

pop them into a jar and cover with the vinegar of your choice (i use rice wine vinegar) and leave in the fridge until you need them.

then it's just a case of throwing a teaspoon or two into a pan with a little oil whenever you're cooking something you want to have a bit of a kick.

it's fairly spicy so it will last ages and the real beauty of it is, each time you make up a batch, you'll get slightly different flavours due to the mix of chilli's in the packets.

another option to change the flavour is to roast them in the oven first, maybe even with a couple of bulbs of garlic before blending it all.

if you don't like the idea of pickling it all, you could probably use olive oil instead, but i'm not sure how long that would last, but i've a jar made with vinegar that's been around for over a year and it's still perfect.