Allotments 4 All

Yes - you mostly have your own recipe. But, for those who don't, look no further than Style's offering some years ago.

Each time I do it, I reckon it's the mostest!

Sounds great, I really like your recipes, are you a chef.  How many does it serve, about six I imagine.  Can always freeze some. 

Difficult to see, but read the line just above the ingredients.

No minced/ground beef this time, so used reduced for quick sale Angus Beefburgers!

Difficult to see, but read the line just above the ingredients.

No minced/ground beef this time, so used reduced for quick sale Angus Beefburgers!

Chef? How kind!! Just had parents & grandparents who knew their food. Fortunate in growing up in the days when we had a Cook. Started making roux's & things 80 years ago!!

Just can't get on with chilli that uses minced beef.....got a couple of recipes for doing it the (alledged) mex way with proper chunks of quality beef.  It takes several hours to make but the flavours are just so deep!

I tend to agree with that, but my Wife has problems wth even long cooked meat.

But I DO use it in this- http://img.photobucket.com/albums/v164/photo04/cooking/chillibeef.jpg - with our own Chillies.
And, with an AGA's bottom oven, you can bet it's 'mature'!

Si D
can we have your recipe as well please?

has anyone tried nigellas clove hot chilli?
(my kids love it)
lbb

Whenever mince is involved, I usually put it in the pan first over a gentle heat, break it up and let the fat run, then brown it in its own fat.  And only then add the onion/garlic, as there's plenty of fat by then to start it cooking. 

Lets not forget "Chilli Non Carne" it should look just like the "con carne" so this is an ideal meal for anyone wishing to reduce their red meat consumption.

Fat run? - yes, fine, if commercial mince. But with lean steak there's not much to run.

Chilli sin Carne - yes!

Tim do you have a good chilli sin carne recipe to share please?
i havent managed one thats acceptable to the children,
dont get me wrong they eat it but they dont chose it
lbb

Quote from: tim on October 17, 2008, 18:27:19
Fat run? - yes, fine, if commercial mince. But with lean steak there's not much to run.

I find that even steak mince produces enough for the purpose.  I wouldn't want to use meat with no fat at all, there's a lot of flavour lost if you remove all the fat.

We use this recipe - have adapted it spicewise over the years - need a bit more cumin and coriander and less of the cinnamon

http://www.bbc.co.uk/food/recipes/database/chilliconcarne_67875.shtml

:P :P :P

Quote from: littlebabybird on October 14, 2008, 17:31:23
Si D
can we have your recipe as well please?

Can't find my actual recipe (but there again I never make it the same twice in a row) so off the top of my head......

Oil
flour
1/2lb stewing stake chopped into 1inch cubes
chilli powder 
red chillis & green chillis chopped (depends what the shop has) - amounts should be based upon how hot you want it -if you don't like it that hot then only one of each and remove the seeds and white bits from the inside before use.
bay leaf
big onion chopped
1/2 ts each of marjoram, cinnamon, thyme, cumin seeds, cumin, ground coriander, any other spices you like, etc
tin chopped toms
tbs tom puree
tin chilli beans
couple of cloves of garlic crushed
1/4 ts sugar
pepper and salt
full bodied red wine (eg cote de rhone)

pour your self a drink
Heat oil in pan
mix flour, chilli powder, some salt and pepper and coat beef
top your drink up
brown off the beef in the pan.

Yank beef out once browned all over and put in a casserole
Your glass is looking empty!

Onion and garlic into frying pan (top up with oil if needed) and fry until softened/golden
Neck another glass of wine before the next stage.
Add chillis to pan (open a window) and fry for a minute or so.
Recovery drink now.
Add all the spices, the bay leaf, the chopped toms, the tom puree.
Half a glass of wine into the pan (and half into you)

when it's all heated up add mixture to the casserole (which should have the meat in).
Cover and whack it in a preheated oven, about 170degsC
Let it cook for about 1.20hr while you finish off the wine.
Chuck the beans in and give it a stir.
Back in the oven for another 15mins
Open another bottle of wine.
Serve with rice, over chips, on a jacket potato, etc. Garnish with chopped coriander leaf.
Serves two (well, in my house it does).

Good luck  ;)

Tim we tried your recipe this evening as a variation from our usual chilli con carne. I' afraid we found the vinegar a bit overpowering but otherwise OK.

Sorry!  Are you sure you didn't slip?? I've never noticed an overdose.

But easy to change.

Absolutely! Anyway it will be even better tonight after maturing for a day. All the flavours should be blended.