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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?
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