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2010 Cooking Club Week 24: Chilli!
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I've had a go at this but because I'm difficult, I just can never follow a recipe to the letter. (I actually make a lot of the cooking club recipes, but end up tweaking all the time hence I don't post because I don't want people to think I'm taking the piss out of their recipe. In your case, however, Sparks, I reckon you can take it. I mean you can cope with it without taking it personally, as opposed to tekkit.
)
Part of the reason for this is unavailability of ingredients, but the rest of it is definitely me not leaving well enough alone.
Things I love about this recipe: no tins of tomatoes, the combination of meat chunks with minced meat, the use of dried beans (FAR more flavour!), the addition of star anise, ginger and thyme.
Things I haven't tried: cooking it in beer (used beef stock instead), chipotle chilis in adobo sauce.
Things I've substituted: I made my own adobo paste for flavouring the dish, using a recipe previously posted by Minder from a few years back, involving blending two rehydrated dried adobo chilis, one chipotle chili, onion, red wine vinegar, garlic, orange juice, honey, salt and lime juice with a little of the soaking liquid from rehydrating the chilis. This worked extremely well to flavour the dish. I also put the rest of the soaking liquid in to the dish along with beef stock. You don't get a dish that's too liquid, and the flavour is all good.
I've made this three times, and altered it each time - we're BIG chilli eaters in this house, we'd have it happily three times a week. It's my fallback dish for the nights I'm working and don't want to cook. Sometimes we eat it with rice, occasionally tortilla chips and melted cheese if we're feeling greedy, other times in flour tortillas with mango salsa, guacamole and rocket leaves if we feel the need for more fruit and veg. Hence the extreme interest in alternative chili recipes.
The next time around, I'll be using most of the Sparks based ingredients, with the dried beans, my adobo paste, and BEER.0 -
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Glad I found this thread. Well done Sparks. I'm a total chilihead.
The hotter the better for me. The OH can only eat the milder versions but at least she eats it.
Made my usual chili once for a colleague. I don;t serve it with rice or anything, just straight from the pot. Anyway, he had two tea-spoons full of it and that was that. He said it was "too hot". Whimp. My grandparents eat my chili. :P As I had just moved house I didn't have much food in the house so he ate through my whole chocolate supply and drank all the sodas he could find.
Anyway, was wondering if there is a chili society/club in Ireland? I know about the international ones located in the U.S. and a couple of online blogs/websites in the U.K. (including some very good suppliers of all things chili) but chili doesn't seem to have its own appreciation club here.
There should be at least a forum/subforum or social group.
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Just wanted to update on this recipe a bit...
Now, I really like the recipes so far in the Cooking Club and I have actually tried them all! However, this is the first recipe that has me "craving". If you look at my pic below you might understand why. :pac:
So, Sparks, great recipe. And, I think it's cool the way that you are "shepherding" your baby here. Any time someone makes a reply, you reply back. Nice one!The Sweeper wrote: »I actually make a lot of the cooking club recipes, but end up tweaking all the time hence I don't post because I don't want people to think I'm taking the piss out of their recipe. In your case, however, Sparks, I reckon you can take it. I mean you can cope with it without taking it personally, as opposed to tekkit. )
Part of the reason for this is unavailability of ingredients, but the rest of it is definitely me not leaving well enough alone.
Things I've substituted: I made my own adobo paste for flavouring the dish, using a recipe previously posted by Minder from a few years back, involving blending two rehydrated dried adobo chilis, one chipotle chili, onion, red wine vinegar, garlic, orange juice, honey, salt and lime juice with a little of the soaking liquid from rehydrating the chilis. This worked extremely well to flavour the dish. I also put the rest of the soaking liquid in to the dish along with beef stock. You don't get a dish that's too liquid, and the flavour is all good.
Could have been written by me, Sweeper! I condensed some of your post, but I agree all the way.foodaholic wrote: »Still havent been able to get to fallon and byrne to get chile to make this so found an on line store it has everything http://www.coolchile.co.uk/ delivery is 7 pounds so i'll order plenty of stuff to make it worth my while
Leading on from Sweeper's post...
I too made my own chipotle. Tesco have a cooking ingredients range called "Ingredients" (I'm sure that most people here know it already) and part of the range is chipotle chillies. They are about €2.50 for 15g, which is four or five chillies. By the way, ALDI also had chipotles on offer last week.
The ingredients on the jar are water, vinegar, tomato puree, chipotles, onion, sugar, salt, garlic, herbs and spices.
I chopped everything into small pieces, simmered for 20 minutes and then blended and simmered for another five minutes.
I think it is a very good imitation of the original... nothing to do with me, mind... the exact ingredients are listed on the side of the jar.
Here it is, the stuff in the little bowl is what I made... as I said I am a bit of a chilli maniac...:):pac:0 -
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Great Chilli? Haven't found any. Hell, there's a shortage of good chilli, let alone great chilli in Dublin (along with decent BBQ and a few other food groups).
Cactus Jack's is decent enough workaday chilli, if a bit mild. Eddie rockets is awful muck, as are most places sadly (apparently chilli is the Irish word fo a loose mince and tomato sauce with sweetcorn and chilli powder and red kidney beans, cooked all day in a tureen
). 0 -
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The Sweeper wrote: »I've had a go at this but because I'm difficult, I just can never follow a recipe to the letter. (I actually make a lot of the cooking club recipes, but end up tweaking all the time hence I don't post because I don't want people to think I'm taking the piss out of their recipe.
Without wishing to derail this thread, I don't have a problem with that. I was going to quote this in the schedule thread for general feedback, but wasn't sure if it should go there. Tweak away and let us know as far as I'm concerned. Moderator: Television, Psychology and Dublin County North.
CMod: Entertainment
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So yeah got to make the chilli !!!
and what a big pot of it it is, I cooked it in a slow cooker till the meat was tender (note bean must be pre-soaked for this). The black beans are a must
It got the thumbs up from the OH, I will add more chillies next time for a bit more of a kick.
Quick question, has anyone thought of or tried adding some dark chocolate near the end of cooking. Its used quite a lot in mexican cooking.
Thanks Sparks0 -
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foodaholic, that's some mighty fine chilli you gotcha there!
My homemade adobe is cooling its heels in the fridge, itching to be used in the very near future...Got home to find my f&b jar of whatchamacallit in adobe had a popped top so it's been opened...
it smells ok..
and i really want to make chili...
so I used it :P
fingers crossed I dont die
Say, kerash, if you like it maybe you could design some sort of adobe cake, too! 0 -
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I too made this again!
I got the chillis in ALDI this time. They sell a lovely little punnet with a selection of four or five different types in it.
Just one more thing... Columbo, as in Detective Lieutenant Columbo, often stops by at a place called Burt's Beanery (which is a real place, as it happens) and orders a bowl of chilli. He then proceeds to crumble some crackers - I assume Saltine Crackers or whatever Cream Crackers are called in America - over the chilli and in one episode even proclaims "it's the crackers that make the dish".
Anyway, I tried it out, instead of sour cream, and it wasn't bad at all, oddly enough! I mean no disrespect to The Almighty Chilli Pot!foodaholic wrote: »little alex, I think I will be eating it for a while, but have made guacamole so will be having tortillas tomorrow, and nachos the day after.
Might have to add a bit more fennel seeds next time if you know what I mean;) Yep, I've got a good few servings to get through myself! 0 -
This is what I made with the last half bowl of this stuff, thanks to Des' past(r)y recipe:
Chillish pasty and chilli brulee.
Don't take it too badly, Sparks! :pac:0 -
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foodaholic wrote: »how did you make the chilli brulee ?? looks great.
your folding technique is looking good on the pasties
Thanks, foodaholic!
The chilli brulee was a bit of a joke. I had a tiny bit of the chilli left and put it in a ramekin. I also kept a little bit of the butter and flour "breadcrumbs" (check Des' recipe) and used that as the topping. After it baked I sprinkled a tiny bit of sugar on top and scorched it with my little creme brulee torch thing.
Now the pasty... that is two great recipes combined into one!
Yeah, I'm happy with the folding of it. I actually made a couple of pasties last week but didn't get the folding of them quite right. What worked for me was not to roll too thin and for the pastry to be cold... so mix the pastry and put in the fridge, roll it out and put back in the fridge (for five minutes or so)... and then fill and wrap. This ensures that it is sufficiently "robust" and won't rip. This pasty here also leaked very little.
Here's a YouTube clip that I found useful:
Gotta love YouTube!
Next time I'm going to try Mr. Magnolia's fancy "top fold method". 0 -
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not sure if they'd be any use to anyone, but my local lidl had little packs of dried habanero, birds eye and chipotle chilli's yesterday.
i got a few packs to try out, so i'll let everyone know how they go.
still haven't made this chilli yet, but i'm stll on the lookout for the black beans so i can do a proper job of it. 0 -
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Made a double batch of this a couple of weeks ago and used these:
instead of the chillis from F&B's. Just as good and half the price from Hugo's Cafe Azteca up around Christ Church.
I'm a bit strung out on the chipotle chilis now after trying them in the recipe... found this in M&S:
Lovely stuff... I'd say you'd like it Sparks!0 -
Brilliant - the more sources, the more chillinice1franko wrote: »Just as good and half the price from Hugo's Cafe Azteca up around Christ Church.
I've not tried it - but I've got three jars of their chipotle salsa in the fridge at the momentthis in M&S:
Lovely stuff... I'd say you'd like it Sparks! 0 -
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Although I have about 2 kilos of chili in the freezer I think I'll be making this as soon as I can
I'm not sure where to get the chipotle in adobo or the dried ancho chilis. Has anyone ordered these from the web or (Ponster?) bought them in a French chain supermarket? Back bacon is a bit tricky to come by also; I can never figure out what they do with that cut of meat here.0 -
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Well, you could try it with whatever fresh chillis you can get, the competition chillis are always done with dried powdered chillis rather than fresh chillis anyway (but I think you lose depth of flavour that way). It won't be as good as the recipe, but better to have okay chilli than to have no chilli at all... 0
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Sparks, so advice please
I love chilli, never bother to make my own, but decided I will.
however, only making enough for two portions, and going to cut out a lot of the ingrediets (as I don't want to buyrandom stuff lying around as i'm travelling again soon)
So, sorry for making a bastardized version, but before I go shopping, care you make any changes if I'm about to do something hugely wrong
Thoughts.But at it's basic core, chilli is just a braised beef stew, flavoured with chillis, chilli powder, cumin and thyme.
Basuic, is the plan
smashed and chopped garlic
chopped fresh chillis, jalepenos
two chopped onions, considering pickling onion left whole, or halved
chopped beef tossed in olive oil and sea salt.
rib steak mince. Yeah prob add a small bit, like the idea of chunks though
pound of black beans. prob a bean mix, or red kidneys
ordinary beer,
tomato puree (2 tbsp), ketchup will do right
crushed torilla (no masa harina for me)
spices;
dried thyme (2 tsp),
paprika (1 tsp),
cayenne pepper(1 tsp)
cumin
salt
Most likely serve as is, maybe with cream cheese instead of sour cream (its great with chilli imo), no torillas or chips etc0 -
Hm. Okay, bastardised version, but still, bastard chilli >>> no chilli.
Pickling onion left whole? Er, no. You want the onion for its aromatics not just the texture, so you want a fresh onion and you need it chopped to let it sweat down - a whole onion isn't going to sweat down, at best it'd be pan-roasted. Not bad, but nothing to do with chilli. Seriously though, there are almost no cooked dishes in the world that aren't made with onions, so worrying about leftover onions isn't something to do
Bean mix or red kidney beans is fine; some folk leave them out alltogether, some (like me) are sick of red kidney beans in chilli every. single. time. and prefer new, exciting, different beans (hell, for a while there this recipe used seven different kinds of beans - black, pinto, butter, azuki, haricot, black-eyed peas and chickpeas) But it's personal taste. Just as long as you don't use a can of baked beans, that is.
Ketchup is not the same as puree. In a pinch, use the same amount, but you'll get a different taste, and to be honest, an inferior one. You get small amounts of ketchup in long-braised meat sauces in italian-american cooking, it's true, and it's nice there, but this isn't italian-american cooking If you don't want to get tomato puree, leave it out altogether. Originally, chilli had no tomatoes in it at all anyway, and even here, it's more a small supporting cameo than a lead role.
Crushed tortillas are good, but grind them down fine in the mortar and pestle and give them time to hydrate in the stew and soften. Put them in immediately after opening the pressure cooker and let them simmer for a lot longer than in the recipe afterwards. And for the love of coffee, don't buy flavoured doritos. They'll work for texture, but your chilli will taste like someone dropped flavoured doritos into it...
If you're only adding a little beef mince by the way, just use whatever you have to hand or would normally buy - or even better, if you have a mincer, just get a little extra of the chopped beef and mince that.
Your spices are missing chilli powder (which isn't powdered chilli, but has a number of other spices in the mix). If you're worried you'll only use it for this, don't; you can add it to a lot of things because it's a spice mix. Sprinkle it lightly on chicken before grilling, or add a quarter-teaspoon to a stirfry for examples.0 -
lol, sorry I wasn't suggesting pickling onions whole as I'd be worries about using them. I stick onion in everything.Pickling onion left whole? Er, no. You want the onion for its aromatics not just the texture, so you want a fresh onion and you need it chopped to let it sweat down - a whole onion isn't going to sweat down, at best it'd be pan-roasted. Not bad, but nothing to do with chilli. Seriously though, there are almost no cooked dishes in the world that aren't made with onions, so worrying about leftover onions isn't something to do
I was suggesting pickling onions/shallots as I like the flavour, plus they'd add to the chunkiness of the dish. I'd pan roast them before adding.
Might even add diced regular, plus whole chunky ones
Red, haricot, butter, chickpeas is the mix I often buy, so will be that probBean mix or red kidney beans is fine; some folk leave them out alltogether, some (like me) are sick of red kidney beans in chilli every. single. time. and prefer new, exciting, different beans (hell, for a while there this recipe used seven different kinds of beans - black, pinto, butter, azuki, haricot, black-eyed peas and chickpeas) But it's personal taste. Just as long as you don't use a can of baked beans, that is.
lol, was never going to be doritos, they have there place but that cheesey powder coating would go funny, plain unflavoured all the way.Crushed tortillas are good, but grind them down fine in the mortar and pestle and give them time to hydrate in the stew and soften. Put them in immediately after opening the pressure cooker and let them simmer for a lot longer than in the recipe afterwards. And for the love of coffee, don't buy flavoured doritos. They'll work for texture, but your chilli will taste like someone dropped flavoured doritos into it...
Dont eat mince too often, so i'll just get a handfull of steak mince from the butcherIf you're only adding a little beef mince by the way, just use whatever you have to hand or would normally buy - or even better, if you have a mincer, just get a little extra of the chopped beef and mince that.
Must of forgot to list that one. Have it already.Your spices are missing chilli powder (which isn't powdered chilli, but has a number of other spices in the mix). If you're worried you'll only use it for this, don't; you can add it to a lot of things because it's a spice mix. Sprinkle it lightly on chicken before grilling, or add a quarter-teaspoon to a stirfry for examples.
My spice rack consists of chilli powder, paprika, cayenne pepper, cumin & peppercorns - Wouldn't take a genius to figure out I like hot & spicy food, don't bother with herbs or similar much. I'll use the thyme up easily though0 -
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Finally got my chilis delivered and am going to do this tonight!
I have to say it's a bit hard to pick out the full list of ingredients from your recipe - I read it through five times to make sure I'd written down everything. So hungry now! 0 -
pickarooney wrote: »Finally got my chilis delivered and am going to do this tonight!
I have to say it's a bit hard to pick out the full list of ingredients from your recipe - I read it through five times to make sure I'd written down everything. So hungry now!
Was thinking the same thing myself. A full ingredients list would be nice. 0 -
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It is on! The pressure cooker is just beginning to whistle. 90 minutes seems like ages. I couldn't tell what size of kind of beer that was in the photo so I lashed in 50cl of Heineken.
I also didn't realise how little chipotle in adobo I'd be using (it kicks all kinds of arse, I have to say!) and it came in a ring-pull tin, so I'm not sure how or how long to store the rest.
I must go make something for the under-4s to eat; this seems like too much of a baptism of fire for little mouths unused to chili 0 -
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