Ultimate Chili Beef (Con Carne) tips

bluedroog

Hi guys, tonight I fancy making up a big batch of Chili Beef, I love those Mexican influence southern states dishes that are so popular in Texas. Loads of people have their own little special tips and ingredients for chili so care to share yours?


Personally I think a good glug of a heavy red wine and plenty of dark beer (I think Newcastle Brown works well) are a must. A ‘healthy’ amount of grated cheese added at the end and melted in always adds a bit for me. If I’m really in the mood sometimes I like to add a couple different meats, not just the usual minced but sometimes I’ll add some casserole chunks (cut a bit smaller than usual) to add a different texture.


I think fresh stock and good ingredients are a given.


I know some people consider adding chocolate and others coffee, not quite sure about that although I did try chocolate once and it turned out pretty well, not sure if that was despite the chocolate or because….


So what are your tips for this, for me at least, ultimate comfort food?

sniffer66

Never bother with stock, and not seen a recipe with it for chilli. I just use plum tomatoes or blended up Sun dried from a jar works well

I've heard the chocolate tip but mine is one of Jamie's and that is to put in a whole cinnamon stick. Really adds to the flavour

Iccz

Slow cooked.
Never use mince, but instead use braising steak.
Love the Chipotle paste that Discovery make as well so usually have some of that in it too.

digitaldonut82

Subscribed to this thread. My aunt makes a great chilli with a nice kick to it but I've never asked her for the recipe.

bluedroog

Good to hear your thoughts guys, keep them coming.


Interesting some of you don’t use beef stock, one day I’ll have to try multiple simultaneous batches to really see. I was just looking atICS | International Chili Society which was listed on Wiki and it was interesting to see some of the prize winning recipes over the years. They seem to use quite artificial ingredients but one common theme I  noticed is powdered garlic, I’ve always used fresh, maybe I’ll buy some on my way home to have a look. Most don’t seem to use beer either and certainly no wine, still I will continue to use them.


Thanks for the chipotle paste hint, I’ll pick some of that up too. Has quite a smoky taste right? Quite hard to really nail that without the additional of paste I’d imagine.

GaseousClay

Same here.

BT Bob

This. And for the longer the better.

I do use mince (but drain off any fat), and then let it bubble gently for at least an hour, 2 is better.

If you have a slow-cooker use that and leave it on all day.

Flimber

Smoked paprika gets a bit of smokiness in there quite nicely.

bluedroog

Definitely, I notice most recipes have a 'first spicing' and 'second spicing' too, I guess with those long cooks some of the more delicate flavours need a boost while some just develop really deep.

I always find anything like this but partially chili taste best when reheated the next day.

Tom Tom

Chilli -

Mince (but like the idea of braising steak)
Oinion
Chilli
Bacon (or Lardons)
Kidney Beans
Tomatos
Smoked Paprika
Chilli Powder
Cayenne Pepper
Red, Yellow and Green Pepper
Mushrooms thinly chopped

Slow cook where possible.

Done!