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Chili
Ok, we all know how to cook chili con carne.
OR DO WE???
Basics: soften onion & garlic; brown meat, chuck in the rest (tomatoes, peppers, red kidney beans)
But everybody seems to do it a bit different.
Eg, sweetcorn goes in ours, but not everybody does that.
I put the spices (chili and cumin) in with the meat so it spices it instead of floating about in the sauce: when do YOU put the spices in? Which spices?
And I put in about an ounce of good plain chocolate for each pound of meat, just after it's browned: few people do that, or if they do, maybe they don't put it in at that point.
And sometimes I thicken it up with tomato puree if I want it done quicker.
So, how do YOU cook YOUR chili con carne?
OR DO WE???
Basics: soften onion & garlic; brown meat, chuck in the rest (tomatoes, peppers, red kidney beans)
But everybody seems to do it a bit different.
Eg, sweetcorn goes in ours, but not everybody does that.
I put the spices (chili and cumin) in with the meat so it spices it instead of floating about in the sauce: when do YOU put the spices in? Which spices?
And I put in about an ounce of good plain chocolate for each pound of meat, just after it's browned: few people do that, or if they do, maybe they don't put it in at that point.
And sometimes I thicken it up with tomato puree if I want it done quicker.
So, how do YOU cook YOUR chili con carne?
no subject
Speaking of which, have you tried adding (a small amount of) chilli powder to hot chocolate? Has to be good dark hot chocolate, not Cadbury's Options or similar, but it's well worth the effort.
cocoa powder