My sort-of-chilli con carne
Doesn't cost a huge amount, and I can make 10 portions out of it.
( Agnostic Antichrist Baltimora, Wed 30 Mar 2011, 13:42, 2 replies, latest was 15 years ago)

TGB did a chilli-con-carn about a month ago, I only had a spoon full but it was soo lush.
I want to see if there is any truth to adding dark chocolate and chicken livers.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:48, Reply)

Black treacle is what you want.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:52, Reply)

I second this
also, jack daniels
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:53, Reply)

Don't mind if I do, old boy.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:57, Reply)

did I tell you about the Smoked Tabasco you can get?
my bro had some. not as hot as regular tabasco, but beautiful taste
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 13:59, Reply)

I really want some of that, sounds great

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:08, Reply)

agreed
although I use dark chocolate and sugar to achieve exactly the same effect, mostly because I have no other use for black treacle and it's a bugger to use.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 13:57, Reply)

Let me guess the recipe:
'Line a pizza box with a liberal coating of chips. Sprinkle over doner meat, garnish with pakoras and coleslaw. You can have chicken wings in there too but they aren't trasitional and don't add much to the dish so I leave them out - but it's up to you. Some people also like to add finely chopped sausage in batter. It's very adaptable to what you have left in your deep fat fryer.

I got the original recipe from Neil Buchanan but I like to think I've made it my own now'
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:51, Reply)

Nope
I used 3 rashers of bacon, 8 slices of fresh chorizo, 2 large carrots, a courgette, 600g of mince, 2 tins tomatoes, 1 tin sweetcorn, 2 red peppers, 2 medium onions, pack of chestnut mushrooms, then I cheated and used spice mixes, black pepper, salt, lazy chilli (or a scotch bonnet, deseeded) and lea & perrins.

I've also included Spicy Sausage in there, and while it flavoured the chilli, the meat itself wasn't very nice afterwards.
( Agnostic Antichrist Baltimora, Wed 30 Mar 2011, 13:56, Reply)

Of course you do.
*scratches chin in exaggerated manner*
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:04, Reply)

I've only started using Chilli since around christmas, as I always thought they'd be too hot and not add any flavour.
But I was so wrong, chillis are awesome, I buy the mild ones on account of spaz-guts, but I'd try different types when I can get my hands on them. SB's are too much though.

The "Very Lazy" series of ingredients, garlic and chilli ones, are fucking amazing cheats.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:05, Reply)

I generally find that hotter chillis have better flavour
just need to be careful how much you use
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 14:06, Reply)

You must try Aji Lima chillies, they come dried
and have the most incredible flavour. You soak them in warm water before use.
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:13, Reply)

I quite like dried stuff that has been rehydrated... a couple of nights ago I soaked some posh dried mushrooms, stired it through rice with petti pois and baked.
I then stired through sweet chilli and oh me goodness, so simple, so nice.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:17, Reply)