Paid Members Bellenda Carlisle Posted February 8, 2012 Paid Members Share Posted February 8, 2012 I also find the more Cumin the better in a Chilli, usually go up to 3 tspns of the stuff. Â You're damn right, Cumin is what makes chili taste like chili, definitely not enough in Philo's! Quote Link to comment Share on other sites More sharing options...
Paid Members Dead Mike Posted February 8, 2012 Paid Members Share Posted February 8, 2012 I make a pretty killer chili. I usually put a tin of pinto beans or black eye peas in it. Some marmite in it gives it a bit of extra 'body' too Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted February 8, 2012 Moderators Share Posted February 8, 2012 (edited) Not a fan of cumin in chilli. The lack of it is probably one of the big reasons why I prefer mine to any others that I have. I do put a bit of chocolate in there though; a tip I picked up on this very forum. I've also used honey instead and that worked pretty well. Â My hot tip for getting a good consistency is to dissolve some corn flour in water and stir that in towards the end. Edited February 8, 2012 by Chest Rockwell Quote Link to comment Share on other sites More sharing options...
Paid Members Chilly McFreeze Posted February 8, 2012 Paid Members Share Posted February 8, 2012 (edited) Not a fan of cumin in chilli. The lack of it is probably one of the big reasons why I prefer mine to any others that I have. I do put a bit of chocolate in there though; a tip I picked up on this very forum. I've also used honey instead and that worked pretty well. My hot top for getting a good consistency its to dissolve some corn flour in water and stir that in towards the end.   Chilli without plenty of cumin, just isn't Chilli. You may as well take out the Chilli Powder and beans whilst you're at it. Have yourself a bolognese  And honey can fuck off out of my Chilli. Madness  Oh, and I'm not a fan of cornflour either in anything, horrible aftertaste. As long as you reduce it long enough on the hob, there should be no need for it. If it needs thickening, mix up a rough rue of butter and flour and plop it in. Take it off the heat with the lid on and let it sit. The benefit here is butter makes everything taste better. Edited February 8, 2012 by Chilly McFreeze Quote Link to comment Share on other sites More sharing options...
Retro Red Posted February 8, 2012 Share Posted February 8, 2012 Not a fan of cumin in chilli. The lack of it is probably one of the big reasons why I prefer mine to any others that I have. I do put a bit of chocolate in there though; a tip I picked up on this very forum. I've also used honey instead and that worked pretty well. My hot top for getting a good consistency its to dissolve some corn flour in water and stir that in towards the end.   Chilli without plenty of cumin, just isn't Chilli. You may as well take out the Chilli Powder and beans whilst you're at it. Have yourself a bolognese  And honey can fuck off out of my Chilli. Madness  Oh, and I'm not a fan of cornflour either in anything, horrible aftertaste. As long as you reduce it long enough on the hob, there should be no need for it. If it needs thickening, mix up a rough rue of butter and flour and plop it in. Take it off the heat with the lid on and let it sit. The benefit here is butter makes everything taste better.  Agreed on the reducing, also concentrates the flavour too I find. Cumin is a must too, without it it's just not a chilli.  Honey is an interesting idea, I usually switch between Chocolate or brown sugar to add a sweet edge to the chilli. Only thing I've not seen here yet that I do with mine is to toast my garlic, chilli flakes and spices in the oil before adding the onions. Then I take the onions et al out and brown the mince on it's own (in the spiced oil residue) before adding the rest back in again. Oh and I add a can of baked beans instead of kidney beans, because I'm a heathen. Quote Link to comment Share on other sites More sharing options...
patiirc Posted February 9, 2012 Share Posted February 9, 2012 Beans in Chilli for me is a complete no no, mainly cos I hate beans in Chilli.  My Chilli Mix is more of a smokey effort  Sprinkling some beef stock over the mince as frying/browning or whatever and letting the onions sweat with the mince for some time and add some Worcestershire Sauce  Drain off the excess fat/fluid  add chopped tomatoes and some tomato puree  Then add cayenne chilli powder, smoky paprika, cinnamon stick/powder, garlic, chilli powder/tabasco/hotsauce (whatever is handy), chilli flakes if required cumin and some corriander  Then simmer til ready adding water if necessary to keep it from drying out. Quote Link to comment Share on other sites More sharing options...
King of Hamptons Posted February 9, 2012 Share Posted February 9, 2012 Not a fan of cumin in chilli. The lack of it is probably one of the big reasons why I prefer mine to any others that I have. I do put a bit of chocolate in there though; a tip I picked up on this very forum. I've also used honey instead and that worked pretty well. My hot top for getting a good consistency its to dissolve some corn flour in water and stir that in towards the end.   Chilli without plenty of cumin, just isn't Chilli. You may as well take out the Chilli Powder and beans whilst you're at it. Have yourself a bolognese  And honey can fuck off out of my Chilli. Madness  Oh, and I'm not a fan of cornflour either in anything, horrible aftertaste. As long as you reduce it long enough on the hob, there should be no need for it. If it needs thickening, mix up a rough rue of butter and flour and plop it in. Take it off the heat with the lid on and let it sit. The benefit here is butter makes everything taste better.  A bit of cinnimon in Chilli too is awesome Quote Link to comment Share on other sites More sharing options...
Loki Posted February 9, 2012 Share Posted February 9, 2012 Cornflour is a funny one. As long as you dissolve it in some warm water before you mix it into a gravy/sauce, and give it enough time to actually cook through, it makes a great thickener. If you just bung some in it'll go lumpy and taste of shit. Â Making a rue for thickening a chilli is like using a sledgehammer to crack a nut, but fair play for bothering. Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted February 9, 2012 Paid Members Share Posted February 9, 2012 Arrowroots a good thickener. Has no aftertaste like cornflour does. I use it all the time for chinese. Quote Link to comment Share on other sites More sharing options...
patiirc Posted February 9, 2012 Share Posted February 9, 2012 I must say that I cheat with thickener and use McDougall's thicken granules. They do the trick and seem to be tasteless Quote Link to comment Share on other sites More sharing options...
Paid Members Bellenda Carlisle Posted February 9, 2012 Paid Members Share Posted February 9, 2012 I never use thickener, just cook it down lads, everyone loves my chili and sometimes I cook it for 3 hours, it reduces it and makes all the flavours emerge beautifully. Â I do the same thing for bolognese etc. Â Maybe that's why I eat at 11pm so often. Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted February 9, 2012 Paid Members Share Posted February 9, 2012 Pulled Pork slowly for 9 hours with my special rub. Frigging wonderful. Â Just noticed this. Spat coffee through my nose laughing at it! Quote Link to comment Share on other sites More sharing options...
Paid Members Chilly McFreeze Posted February 9, 2012 Paid Members Share Posted February 9, 2012 Cornflour is a funny one. As long as you dissolve it in some warm water before you mix it into a gravy/sauce, and give it enough time to actually cook through, it makes a great thickener. If you just bung some in it'll go lumpy and taste of shit. Making a rue for thickening a chilli is like using a sledgehammer to crack a nut, but fair play for bothering.  I don't mean a proper rue cooked on the hob, I mean rub some flour into a knob of butter with your fingers and bung it in the pot. Takes less time than stirring cornflour in water and actually adds to the taste.  However, I agree that thickeners are rarely needed, I border on over reducing my sauce (Chilli, Bolognese etc...) to really concentrate the flavour and then rehydrating with starchy water from the drained pasta/rice. Quote Link to comment Share on other sites More sharing options...
Paid Members SiMania Posted February 9, 2012 Paid Members Share Posted February 9, 2012 Chilli needs to be cooked for a long time, I like to get mine up to a decent temperature then put in in the slow cooker and cook it in there overnight. Quote Link to comment Share on other sites More sharing options...
Lex Express Posted February 11, 2012 Share Posted February 11, 2012 Does anyone have a really good curry recipe? Normally when i try one its not bad but it just doesn't taste anything like the local takeaway. Any help would be good. Quote Link to comment Share on other sites More sharing options...
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