Adventures in Chili (fungus free zone)

[coco]

I used to use tequila, but bourbon adds a richer flavour.

Definitely chocolate or cacao, but sparingly.

[coco]

Adventures in Chili (fungus free zone)

Chilli on the go on the stove - kilo of nice fatty LAMB fried down until well-browned, pureed tomatoes, lots of slow-fried onions, garlic, black cumin, mace, oregano, blackened grilled peppers and some finely chopped chicken livers to improve richness. Chipotle paste waiting to go in nearer the time… Mmmm… Gonna be pretty mild cos some of the guests are pussies…

Just don’t make it with lamb. That’s fucked up.

[Mrs_Maureen_OPinion]

Curious, you piled into it enthusiastically-enough when you were here…

Of course I’d rather use goat, but not readily available in the East Mudlands.

[NAM]

I find that if I use a mix of dried chilli’s like ancho, pasilla, chipotle, multi etc… properly toasted, soaked puréed and strained then you don’t need coffee, cocoa/chocolate, because those types of dark chilli’s contribute those flavour notes. If can’t be arsed or don’t have them cocoa and coffee is good.

[NAM]

Yeah I’ve deglazed pan with tequila - a dark beer is good too, like the dark dos Equis …they might not make that anymore though

[vacdac]

Prior to adding chopped toms ‘n beans & pale ale + coffee & deglaze liquor.

Le Crueset cast iron casserole pot now in t’ oven (gas mark 3) wiv lid on fer at least several hours, when I’ll assess where its at. Sauce thicker than it looks at this stage, but did remember to drain the beans rather than just bung em in

[vacdac]

Always better the next day. Didn’t chicken out & went full on with all the Scotch bonnets.

Assertively hot.

[shrink]

I’ve always used the Lupe pintos recipe (a Mexican / South American deli here in Edinburgh)

• 5oog beef chunks or steak mince
• 1 chorizo (diced)
• 2 medium onions (chopped)
• 1 garlic clove (minced)
• 200g tin of roasted red peppers (pureed or chopped fine)
• 400g tin of tomatoes
• ½tsp of ground cumin
• ½tsp of oregano
• 4 chipotle chiles in adobo sauce
• 425g tin of black beans
• Salt and pepper to taste

Though I tend to double up the cumin / oregano, and add chipotle and red chilli flakes for extra heat.

[coco]

@shrink

• 1 garlic clove (minced)

You mean bulb, right?

[Gyroscope]

@shrink

Lupe pintos

Is that guy still wearing the pork pie hat?

I must been shopping there since the early 90s

[shrink]

No, but he’s still grumpy

[coco]

@shrink

I’ve always used the Lupe pintos recipe (a Mexican / South American deli here in Edinburgh)

• 5oog beef chunks or steak mince
• 1 chorizo (diced)
• 2 medium onions (chopped)
• 1 garlic clove (minced)
• 200g tin of roasted red peppers (pureed or chopped fine)
• 400g tin of tomatoes
• ½tsp of ground cumin
• ½tsp of oregano
• 4 chipotle chiles in adobo sauce
• 425g tin of black beans
• Salt and pepper to taste

Though I tend to double up the cumin / oregano, and add chipotle and red chilli flakes for extra heat.

That’s not a million miles from the recipe I use (with added bourbon, star anise, chocolate and a variety of chilis, toasted & rehydrated and then pureed with the chipotle en adobo to make the base chilli slurry).

[Professor_Chaos]

@coco

Just don’t make it with lamb. That’s fucked up.

You need lamb barbacoa tacos in your life, with a big bowl of the braising liquid to dip your tacos into

[shrink]

Yeah I add different chilli flakes to the puréed adobo also. I’ve occasionally added chocolate, it just depends how acidic the tomatoes are and whether I want to balance that off a little.

[coco]

I often add a little brown sugar as well, to counter acidity.

[shrink]

Yeah that or a little agave (to stay on theme)

[coco]

Never tried that!

[pmac]

I occasionally use it when I’m making bread, to help activate the yeast

[Mrs_Maureen_OPinion]

Don’t take his bait. He uses star anise in chilli.

Star.

Fucking.

Anise.

[Professor_Chaos]

Mulled wine