British BBQ Society Forums

2 tablespoons paprika
2 teaspoons oregano
1 1/4 teaspoons cumin
1 1/4 teaspoons garlic powder
1 1/4 teaspoons cayenne pepper
3/4 teaspoon onion powder

For me, three things make an awesome chilli:-

1) Smoked paprika
2) Chipotle's
3) Toasting your spice mix

Cocoa.

For me, that's the key to great chilli. I actually use Willie's cacao, but a good cocoa powder will do the job too.

I'm after a really good spice mix for chilli, anyone out there got a good one?

What about top quality meat?

aris wrote:What about top quality meat?

Are you talking about using rare breed over "normal shop stuff" or better quality cuts? If the former you may get a slightly better flavour but you need to use robust cuts for the long cook where the colegen can melt into the mix and give a silky finish. Mind you I don't cook HOT chilli, I'm not sure Steve's heat tastebuds would even acknowledge it as a chilli more like a flavoursome stew

Even with the tougher cuts, the quality is very noticeable. For instance, breed, how long it has been hung, and the cut of meat itself. Do the rules say it all has to cook in one pot at the same time?

Aris don't know if you saw this topic but these guys should be able to answer most questions

viewtopic.php?f=25&t=2961