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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
Less flippantly
Onions, garlic, cumin (lots please), chopped green chilies - fried in olive oil. Add meat substitute or lentils or whatever takes our fancy and fry off in spices. Then add red beans and tinned crushed/fresh chopped tomatoes and cook until hunger pangs will bear no more.
There's rarely any choccie for adding, since we've usually scoffed any choccie bought on the pretence of "keeping for cooking" before the need to use it arises. Bad timing is our speciality.
Secret ingredient: oregano
De rigeur: hot bread and warm garlicky, herby, olive oil for dunking