New thread. This is the chilli thread. But I like goulash. Paprika & caraway. More than should be good for a recipe.
Back on track then Rice, jacket spud or tortilla crisps ? For me it’s plain Tostito’s, grated cheedar & guacamole Don’t like salsa
Then leave it out of the recipe. However, it is the main spice in chilli but if it weren’t there it’d still be good.
Good question. Rice on day one when it’s made, with tortilla crisps/chips. Then rice again on day 2 (coz you should always do enough rice for 2 days), then use it as a jacket spud filling on day 3 when it’s fully matured. Luvverly.
Hmm, as per the response to @Char but..... a fresh baguette loaded with butter and a bowl of chilli (con carne, with beef) is absolute heaven. Load the chilli on the baguette a mouthful at the time and devour.
Dried beans or tinned? Just kidney beans or shake it up and use something different like Lima’s ? Whatever you do don’t buy beans already in a chilli sauce not realising - there may be a queue for the loo
Tinned are easier, dried are cheaper but there’s a hassle in re-hydrating dried beans the day before. Yes to Lima or Pinto or Black-eye or any other bean. Edited. Fecking autotype changed ‘a’ to ‘no’ before hassle.,
We have kidney, because its kinda what we are used to from years of jar sauces. Baked beans work well, just as dry as possible and at very last minute.