British BBQ Society Forums

there's enough world champion chilli recipes here to get on with

http://www.chilicookoff.com/Recipe/Reci ... .asp?Cat=1

http://www.chili.org/recipes.html

joker smoker wrote:there's enough world champion chilli recipes here to get on with

http://www.chilicookoff.com/Recipe/Reci ... .asp?Cat=1

http://www.chili.org/recipes.html

The problem is they all use there own secret blend or bought powders we can't get

Anyone got a recipe they want to share? I've just bought a load of dried chillies and fancy making my own blend

I love this one, although I interchange the mince with chunks, depending on what's around. I also play around with the fresh chillies and the garlic, depending on who's with me.

3 dried red New Mex Chilis
2 chipotles
1 habanero
6 cloves garlic
1 tsp ground cumin
1 tsp dried oregano
1 tbs vegetable oil
1 large onion, chopped
½ lb minced beef
1 15oz can tomatoes
1 15oz can kidney beans
Dollop of Cool Chile Co Chipotle Ketchup
Salt to taste


Cut the tops off the dried chilis. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes. Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidiser along with the cumin and oregano. Puree some more.

Heat the oil in a saucepan and fry the onion until softened. Add the meat and cook until browned. Add the chilli puree, tomatoes and beans. Cover and simmer for at least half an hour. Taste and add Chipotle Ketchup and salt as required. Raise the heat a little and allow the excess liquid to evaporate (about 10 minutes).

Serve with rice, chips, or any way you fancy


NB Dried Chilis/chipotles can be bought from http://www.coolchile.co.uk , who also have a stall at Borough Market on Fridays (maybe Thursdays too)

Yummmmm......

Peter

liomer wrote:I love this one, although I interchange the mince with chunks, depending on what's around. I also play around with the fresh chillies and the garlic, depending on who's with me.

3 dried red New Mex Chilis
2 chipotles
1 habanero
6 cloves garlic
1 tsp ground cumin
1 tsp dried oregano
1 tbs vegetable oil
1 large onion, chopped
½ lb minced beef
1 15oz can tomatoes
1 15oz can kidney beans
Dollop of Cool Chile Co Chipotle Ketchup
Salt to taste


Cut the tops off the dried chilis. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes. Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidiser along with the cumin and oregano. Puree some more.

Heat the oil in a saucepan and fry the onion until softened. Add the meat and cook until browned. Add the chilli puree, tomatoes and beans. Cover and simmer for at least half an hour. Taste and add Chipotle Ketchup and salt as required. Raise the heat a little and allow the excess liquid to evaporate (about 10 minutes).

Serve with rice, chips, or any way you fancy


NB Dried Chilis/chipotles can be bought from http://www.coolchile.co.uk , who also have a stall at Borough Market on Fridays (maybe Thursdays too)

Yummmmm......

Peter

Thanks I'll give it ago

I just made a huge batch of chilli at the weekend and cooked it for 4 hours ish on the BBQ with some lovely hickory smoke, turned out really nicely! Just a hint of the smoke, enough to flavour but not overpower. Think I might have to get a Dutch oven as this was done in two massive roasting trays!

liomer wrote: NB Dried Chilis/chipotles can be bought from http://www.coolchile.co.uk , who also have a stall at Borough Market on Fridays (maybe Thursdays too)

Well according to their website they do Thursdays. I must walk around with my eyes shut.
I wander over there most Thursday lunchtimes for a break...
Will have to find them next week.

derekmiller wrote:

liomer wrote: NB Dried Chilis/chipotles can be bought from http://www.coolchile.co.uk , who also have a stall at Borough Market on Fridays (maybe Thursdays too)

Well according to their website they do Thursdays. I must walk around with my eyes shut.
I wander over there most Thursday lunchtimes for a break...
Will have to find them next week.

These chilles certainly seem to be cheaper in the US.

MrJaba wrote:I just made a huge batch of chilli at the weekend and cooked it for 4 hours ish on the BBQ with some lovely hickory smoke, turned out really nicely! Just a hint of the smoke, enough to flavour but not overpower. Think I might have to get a Dutch oven as this was done in two massive roasting trays!

Fancy sharing the recipe? I need inspiration

smitty wrote:

MrJaba wrote:I just made a huge batch of chilli at the weekend and cooked it for 4 hours ish on the BBQ with some lovely hickory smoke, turned out really nicely! Just a hint of the smoke, enough to flavour but not overpower. Think I might have to get a Dutch oven as this was done in two massive roasting trays!

Fancy sharing the recipe? I need inspiration

Sure! Although I do things mainly by taste so I can never really make the same recipe twice, but I'll write as many of the ingredients as I can and perhaps that'll spark inspiration!

2.5kg tomatoes
1kg Beef Mince
1 Tin Kidney Beans
1 Tin mixed beans
1 Tin baked beans (Yes it was like the scene from blazing saddles after)
2 onions
2 Peppers
Then
Salt & Pepper
"Some" Chilli Power
"Some" Cayenne
"Some" Ground Chipotle
"Some" Paprika
"Some" Smoked Paprika
"Some" Oregano
"Some" Ground coriander
Lousiana Hot Sauce/Uncle Franks hot pepper sauce
Cider Vinegar
Bourbon
Maple Syrup
Also some BBQ Rub #67 that I had left over from previous bbqin sessions (see "Slow Fire" by Dr BBQ)

Then all of that in 2 big roasting trays and slow smoked for about 4-5ish hours over some charcoal hickory wood.

I think that's about it! One of the reasons I love making chilli is you can pretty much throw in anything and it'll still come out wonderful!