I add chorizo to mine. It gives another texture and a little heat. I also use dried kidney beans instead of the canned ones; they taste much nicer but then anything under sour cream and cheese can’t possibly taste bad.
Dark chocolate is great in Chilli Con Carne. Just a square or two of a good dark chocolate bar at the end. My mum does it and apparently its a trad mexican thing. I’d recommend it. Yum.
@ CP -I totally agree with the chocolate, it’s ace in chili, and mellows the spiciness.
Another top tip is to mix the chili’s, chili powder and other spices in a plastic bag, and then put the mince in and spin the bag around a bit so the meat gets a nice coating of the seasoning before you brown it in the pan.
When the chili is done, I lob in a bottle of Corona and let the chili simmer in it until it’s cooked off, yum.
Tuesday 26 May, 2009 at 5:13 pm
I add chorizo to mine. It gives another texture and a little heat. I also use dried kidney beans instead of the canned ones; they taste much nicer but then anything under sour cream and cheese can’t possibly taste bad.
Wednesday 27 May, 2009 at 1:16 pm
Dark chocolate is great in Chilli Con Carne. Just a square or two of a good dark chocolate bar at the end. My mum does it and apparently its a trad mexican thing. I’d recommend it. Yum.
Wednesday 27 May, 2009 at 3:53 pm
@ CP -I totally agree with the chocolate, it’s ace in chili, and mellows the spiciness.
Another top tip is to mix the chili’s, chili powder and other spices in a plastic bag, and then put the mince in and spin the bag around a bit so the meat gets a nice coating of the seasoning before you brown it in the pan.
When the chili is done, I lob in a bottle of Corona and let the chili simmer in it until it’s cooked off, yum.
Wednesday 27 May, 2009 at 9:12 pm
Wow, thanks folks, some amazing tips there. Am going to try the chocolate thing right away.