I made a fucking awesome chilli last night
gradual refinements to my recipe are making the richest most delicious chilli ever. Highlights of last nights were a big glug of Jack Daniels and some finely chopped anchovies.

mmmm
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 8:59, 2 replies, latest was 16 years ago)

Interesting
My chilli is fucking ace, if I do say so my self. I recommend using pork mince every now and then, it's a different game all together. Very soft and lite.
(The Boy Monders I have ginger bits in my beard., Thu 10 Dec 2009, 9:04, Reply)

I can recommend not using turkey mince
it's shit for chilli
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 9:11, Reply)

I agree
It's like powdered fadge batter mixed with quorn. Well no need.
(The Boy Monders I have ginger bits in my beard., Thu 10 Dec 2009, 9:52, Reply)

Have you tried my secret chilli ingredient, black treacle?
1 dessert spoonful 10 mins before serving - I'll wager my entire record collection you will agree it makes the best chilli ever.


EDIT apart from Voodoo Chile by Jimi Hendrix, ho ho
( Monty Boyce, My cheese game is strong, Thu 10 Dec 2009, 9:05, Reply)

that does sound good
and I'm sure it would contribute to the flavour and consistency I'm striving for
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 9:11, Reply)

it helps with flavour and consistency
and also makes it the most glorious colour. Honestly you will never cook a chilli without it after your first try.
( Monty Boyce, My cheese game is strong, Thu 10 Dec 2009, 10:07, Reply)

I will do so
it will mean buying black treacle just for cooking chilli, but I do that with jack daniels, so doesn't really matter
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 10:18, Reply)

it's only about 75p and keeps for years
One of the best culinary investments ever - you will thank me for this mate I promise...
( Monty Boyce, My cheese game is strong, Thu 10 Dec 2009, 10:45, Reply)

I'll try and remember to pick some up
I generally eat chilli once a week, so if it is as good as you say then I will be thanking you.
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 10:51, Reply)

My old man
Told me to put grated cheddar in the chilli 10 mins before it's done. It's really tasty and also helps with the consistency.
(Set your faces to Stunned Bigly, Thu 10 Dec 2009, 10:52, Reply)

I do that before serving
it is very nice
( Vipros. clever got me this far, then tricky got me in, Thu 10 Dec 2009, 10:58, Reply)

Treacle? this I must try
Have you tried chocolate? Someone in work mentioned it and I gave it a try. Didn't really do much IMO.
(barnaby_kettleworth, Thu 10 Dec 2009, 10:12, Reply)

I have - the classic Mexican mole sauce
actually you're right, does fuck all really.
( Monty Boyce, My cheese game is strong, Thu 10 Dec 2009, 10:44, Reply)

I use chocolate for alsorts
Its great in SpagBol but only 100% (or at the very leat 80%) will do.
( SpikeyPickle wishes he was mabazaritchie, Thu 10 Dec 2009, 10:53, Reply)

Maybe I'm not using enough?
How much are you meant to chuck in then? Assuming a standard 500g pack 'o mince for your bol/chilli needs.
(barnaby_kettleworth, Thu 10 Dec 2009, 11:01, Reply)