Einion
New member
Finn's idea from this thread. I'll start with my one-pot chilli recipe that I posted there:
ONE-POT CHILLI
Amounts are approximate because I don't measure except when baking, so feel free to play with the proportions.
Makes 4 good-sized portions, served with rice.
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Ingredients
1 large or 2 medium onions
1 stick of celery
1 large carrot
4-6 cloves of garlic
2 tbsp ground cumin
2 tsp dried oregano
~1/4 tsp cinnamon
Lots of freshly-ground black pepper
1 tsp salt + additional to taste
1-2 squares good dark chocolate (60% cocoa or higher)
Few shakes Worcester sauce*
1 tsp molasses or black treacle*
400g ground beef (~1lb)
1 x 420g tin red kidney beans or pinto beans (~1lb)
1 x 400g tin tomatoes (~1lb)
2 tbsp tomato puree
How you add the chilli flavour is entirely optional (fresh, powdered or whatever) as well as how much to include, so add as much or as little as you like. I tend to use one crushed Scotch Bonnet/habenero plus 1 heaped tsp mild chilli powder if I have it (e.g. ancho {paprika will do fine here if it's all you have}), or three large drops of Dave's Insanity sauce.
*Technically these are both optional but it's better with them in that out; they supply additional umami flavour that isn't being added by browning the meat etc.
Method
Finely chop all the veg, squash the garlic (reduce it to a paste if you feel like it).
Dump all ingredients except for beans and chocolate into a large pot and add enough water to cover, bring to the boil, then reduce heat, cover and simmer for 2 hours or so first day. Stir occasionally
Start the reheat the following day at least a couple of hours before you intend to eat, stirring occasionally until it's at temperature, then reduce to a slow simmer (blup - - - blup stage), uncovered, for 2 hours. Like most things of this kind more cooking time won't hurt it, long as it doesn't catch on the bottom of the pot. If it gets too dry, add in more water.
About 10 or 20 minutes before service add in the drained beans to heat through.
The chocolate should be added right at the end too. Don't overheat the chilli after this point as you run the risk of scorching the cocoa which can make the chilli bitter.
Taste it just before you serve and adjust seasoning if necessary.
Notes
If you don't like beans in your chilli just leave them out and double the amount of beef.
You can bulk this out very successfully with a couple of handfuls of wholemeal breadcrumbs; which I find aren't noticeable at all in the finished dish. If you toast or dry-fry them before use they can help with achieving a 'deep' flavour.
If you're a fan of cumin make sure to add in some more near the end to intensify its flavour; I add at least a teaspoon, sometimes a lot more if I'm in the mood. Similarly you can grind more black pepper in at the end.
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Einion
ONE-POT CHILLI
Amounts are approximate because I don't measure except when baking, so feel free to play with the proportions.
Makes 4 good-sized portions, served with rice.
-----
Ingredients
1 large or 2 medium onions
1 stick of celery
1 large carrot
4-6 cloves of garlic
2 tbsp ground cumin
2 tsp dried oregano
~1/4 tsp cinnamon
Lots of freshly-ground black pepper
1 tsp salt + additional to taste
1-2 squares good dark chocolate (60% cocoa or higher)
Few shakes Worcester sauce*
1 tsp molasses or black treacle*
400g ground beef (~1lb)
1 x 420g tin red kidney beans or pinto beans (~1lb)
1 x 400g tin tomatoes (~1lb)
2 tbsp tomato puree
How you add the chilli flavour is entirely optional (fresh, powdered or whatever) as well as how much to include, so add as much or as little as you like. I tend to use one crushed Scotch Bonnet/habenero plus 1 heaped tsp mild chilli powder if I have it (e.g. ancho {paprika will do fine here if it's all you have}), or three large drops of Dave's Insanity sauce.
*Technically these are both optional but it's better with them in that out; they supply additional umami flavour that isn't being added by browning the meat etc.
Method
Finely chop all the veg, squash the garlic (reduce it to a paste if you feel like it).
Dump all ingredients except for beans and chocolate into a large pot and add enough water to cover, bring to the boil, then reduce heat, cover and simmer for 2 hours or so first day. Stir occasionally
Start the reheat the following day at least a couple of hours before you intend to eat, stirring occasionally until it's at temperature, then reduce to a slow simmer (blup - - - blup stage), uncovered, for 2 hours. Like most things of this kind more cooking time won't hurt it, long as it doesn't catch on the bottom of the pot. If it gets too dry, add in more water.
About 10 or 20 minutes before service add in the drained beans to heat through.
The chocolate should be added right at the end too. Don't overheat the chilli after this point as you run the risk of scorching the cocoa which can make the chilli bitter.
Taste it just before you serve and adjust seasoning if necessary.
Notes
If you don't like beans in your chilli just leave them out and double the amount of beef.
You can bulk this out very successfully with a couple of handfuls of wholemeal breadcrumbs; which I find aren't noticeable at all in the finished dish. If you toast or dry-fry them before use they can help with achieving a 'deep' flavour.
If you're a fan of cumin make sure to add in some more near the end to intensify its flavour; I add at least a teaspoon, sometimes a lot more if I'm in the mood. Similarly you can grind more black pepper in at the end.
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Einion
