@evoarrow I can’t find the thread that went off topic into chilli recipes so I started a new one. Here’s the one I use but leave out the cinnamon (unless you like cinnamon). You’ve got to give it a good, long, slow cooking time, at least 120 mins once the meat’s in the pot. Either on a low heat on the hob (but stir frequently so it doesn’t stick & burn on the bottom of the pot) or better still bring to the boil and put it in the oven at 150c for 2hrs. It works a treat every time.
Chilli sin carne can be consigned to the Hell of the Beef Bacon Sinners. Give me carne or give me death!
However, for any non meat eaters out there, if making sin carne then either replace the meat with Quorn (yuck, why do vegetarians need something that looks like meat?) or diced sweet potato. Not only will it be healthier for the planet but you'll save energy costs as you only need to cook it for 20min max. Result. BTW, that's an old recipe I had but it always works and I've used it for years, even on a commercial scale.
Mince is quicker to cook but chuck steak (shoulder) is better. The fat and connective tissue renders down when cooked slowly and increases the flavour. IMO. Horses for courses.
Arghh, I’ve been admonished. In my defence I had a moment of political correctness and eco-friendliness there. It won’t happen again ps. SWMBO is vegetarian
I have eaten spaghetti bolognese made with pork mince, back when BSE/CJD was a thing. That's never gonna happen again, I promise you.
If you make a chilli, post a pic of it, need a scoring mechanism, 1 crap, 10 sexy taste buds. Anyone starting a Curry thread?
