Chilli - make it better?

Wryel · 07-04-2009, 12:31

I've started making my own chilli as its essentially the same as using the packet mix apart from preparing the chillis, garlic and having the correct spices. This is the recipe I've used (pretty much) but its not great. The main thing is the mince never seems that great. I'm tempted to buy some more expensive stuff but I'm wondering if there is a 'proper' way to cook it.

Ingredients
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
500g lean minced beef
250ml/9fl oz red wine
400g can chopped tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
1 tsp ground cumin
1 tsp ground coriander
good shake of Worcestershire sauce
1 beef stock cube
salt and freshly ground black pepper
400g can red kidney beans, rinsed and drained

I basically cook the onions and garlic until the onions start to get soft, chuck the mince in until browned, then chuck the rest in and simmer for 45 minutes or so. I skipped the wine and stock cube last night as our cupboards are bare at the minute but I doubt that would have an effect on the mince. I thought if I simmered it for ages the mince would be really nice but I think it could be better. Any tips?

07-04-2009, 12:31	#1
Wryel Absinthe Join Date: Dec 2006 Posts: 1,148	Chilli - make it better? I've started making my own chilli as its essentially the same as using the packet mix apart from preparing the chillis, garlic and having the correct spices. This is the recipe I've used (pretty much) but its not great. The main thing is the mince never seems that great. I'm tempted to buy some more expensive stuff but I'm wondering if there is a 'proper' way to cook it. Ingredients 2 tbsp olive oil 2 onions, chopped 2 garlic cloves, crushed 500g lean minced beef 250ml/9fl oz red wine 400g can chopped tomatoes 3 tbsp tomato purée 2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes 1 tsp ground cumin 1 tsp ground coriander good shake of Worcestershire sauce 1 beef stock cube salt and freshly ground black pepper 400g can red kidney beans, rinsed and drained I basically cook the onions and garlic until the onions start to get soft, chuck the mince in until browned, then chuck the rest in and simmer for 45 minutes or so. I skipped the wine and stock cube last night as our cupboards are bare at the minute but I doubt that would have an effect on the mince. I thought if I simmered it for ages the mince would be really nice but I think it could be better. Any tips?