Chili recipe

anyone have a good chili recipe they'd like to share with me?

My winning recipe from last year.

Kill Chilli Vol.1

And my attempt from this year.

"CHILI HOTTER and the Well-Cooked Mince"

a.k.a. Dave

Ingredients

1 tbl Coriander seeds, 1tbl Cumin, 1 tbl Oregano, 1 tbl Dried Chilis, 1/2 tbl Mixed Pepper, 2 medium sized onions, 2 cloves of garlic, 2 peppers, 500g Minced Meat, 800g can of peeled tomatoes, Mushroom Soy, Red Wine and most importantly, Liquid Smoke.

Method

Mix the coriander, cumin, oregano, chilis and pepper together. I bashed them up with a pestle & mortar.

Chop the onions and fry in a little oil until soft.

Add the mince to the frying pan and cook until brown.

Dump this lot into a decent sized pot and add the tomatoes, sauce n' all. Add a teaspoon of salt.

Add in a few splashes of mushroom soy, a dash and a bit of liquid smoke and a glass of red wine. Leave this to simmer for about twenty minutes or thereabouts.

While this is going on chop up the peppers and chuck them into the pot.

Add in the garlic (chopped finely) and the herb mix.

Give it a good old stir and then leave to simmer for about forty-five minutes.

Serve with fresh baguette a quality red wine. I can recommend a €2.49 Merlot from Hit which does the job nicely

keydeck, where do you get your liquid smoke? I haven't looked for it yet and I'll want to add the source here:

British_and_American_Foods

I got mine before I left Stockholm. Haven't looked for it here yet. Will post if I can find some.

@3_Lions - your receipe (altered for a crockpot and a boy who does not like beans) is simmering at home. Altered means I just chucked everything in and stirred it up before plugging it in and leaving the house.

It will either be a killer chili or a very interesting meatloaf by the time I get home...

Cook chilli for at least 3 hours, if not 6. If you don't believe me, eat some of your chilli after an hour cooking, then taste again after 3, and after 6. Add loads of water if you are worried it will dry out.

A cracking tip is to go asian styley on your preparation, and make a chilli paste:
Whack half an onion, 2 cloves of garlic, tbsp of cumin, tbsp paprika, couple of fresh red chillis, some oregano, salt and a good splash of oil into a processor (or pestle and mortar of course). When you have a good smooth paste, its ready.
Now fry up a load of chopped onions, peppers (if you are not using peppers, you are gonna loose alot of sweetness, so add a bit of sugar to the paste) and chopped garlic until soft, and set aside. In a clean pan, get it SHIT hot, then add some oil and fry your meat. You are looking for colour, some browning, and you WANT it to stick a bit in the pan so you can scrape up the brown residue later. Fry your mince in batches, seriously, or it will steam not fry - far, far too much moisture in mince unless you are using excellent hung beef and have minced it yourself. Add the spice mix to the pan with the last batch of mince, then after a bit of a fry, return all the mince to the pan, and stir well. Add a good glug of wine, splash of balsamic vinegar if you fancy, or just a glass of water, and witha wooden spatula, scrape up the burnt residue from the pan. Return all your onion/pepper mix, and add your tomatoes. Add more water now if its looking too dry - remember, water evaporates, and you can get rid of it later, so do not be timid in putting a fair bit in - if might look thin at the start, but will sort itself out.

Sorry to those that like actual amounts and measurements, but I don't do that really.

@Don_riina

Your recipes read better without the measurements, it's the blues of cooking ! I'm fucking hungry now, and I've just eaten ! AGGGHHHHHH.

@Don_riina - thanks, now I am not that worred about letting mine simmer from 7 this morning until I get home tonight (whenever that might be )

I've left it overnight plenty of times.

Reminds me of an ace story about a restaurant outside of Toulouse, where there is a constantly simmering pot of Cassoulet (french stew of beans, assorted variety pork products, and goose fat and duck legs and shit. Awesome).
Apparently, its been cooking away for decades, and every day, Madame Whoeversheis simply throws in more of this, that or the other. Great story, no idea if its true, and reads better in French. Wish I could be remember what book it was in.

I'm currently toying with the idea of really really gently simmering chicken goujons in clarified butter flavoured with thyme and black pepper. I reckon it'd be ace, but I am also reckoning that shredding all the meat, and putting it in clay ramekins covered with the butter would make ace toasted bread fodder. Ah, the trials of sitting around all day being a hausfrau...

Sounds a little like something from Tony Bourdain's "A Cooks Tour"

William Gibson mentions a chinese fish stew that's been cooking for years with more being added to the pot each day in two of his books, "Virtual Light" and either "Idoru" or "Pattern Recognition". doesn't go into much detail on the food unfortunately.

I saw Bourdain on TV the other day, happily raving about how a French supermarket stocked products like food, and drink. My respect for him dropped somewhat, but then again, I don't know anything about American supermarkets and is point of comparison.

'Twas an interesting book mostly for how it shows the amount of bitching that goes on amongst cheffie-types. Or maybe that's just Bourdain. If he doesn't like someone he has a right go at them. Tore strips off Jamie Oliver for example.

Edit: Found the references...

Bourdain said in "A Cooks Tour":

And Oliver has been quoted as saying:


So, best buddies then.

ok - all this talk of chili made me leave work early to check on mine. It's not meatloaf, has a lovely chili consistency, but I think it is too spicy hot for my kiddo to enjoy (I was worried that might happen) Any tips on "cooling" it down before he gets home (and I promised him no beans, so that's out).

Creme Fraiche on the side?

@DDBug

I provide an emergency "too hot for me" chili eating service. I will bear any burden and bring back the pot, clean, afterwards, call me !

You don't have any beers that are too "hoppy" or something ? It's an all in one package.

@ Yeti - well, you are an inspiration. I am now trying to adjust the recipe (will be running out in a bit for cornmeal to make cornbread) slowly adding one thing at a time, tasting it, about to wash it down with some not-too-hoppy beers.

Course - I night not care if it's too spicy by the time the boys get home

great..thanx for the recipes!! I'm definately making chili this week :]