asperity Posted July 16, 2008 Report Share Posted July 16, 2008 1lb minced beef 1 onion diced 1 tin kidney beans (drained) 1 tin plum tomato chopped 1 beef stock cube really lazy chilli really lazy garlic 1/2 pint water cooking oil You can also add a couple of sliced mushrooms if you wish. Heat a tablespoon of cooking oil in a large pan, then cook the onion until soft. Add the mince and seal. Add the tins of beans and tomato and mix well. Add the stock cube and one or two teaspoons of the chilli and the garlic according to how hot and garlicky you want it. Add the water, cover the pan and simmer for an hour stirring occasionally. MOST IMPORTANT!! leave to stand overnight. this allows the flavour to develop. Next day reheat thoroughly while cooking rice (brown for my preference!) Serve with garlic bread and something to mop the brow!! This will give two large servings, or four modest ones. Enjoy folks Quote Link to comment Share on other sites More sharing options...
Dizzy Posted July 16, 2008 Report Share Posted July 16, 2008 Will make some at weekend and report back with your score out of 10 Never thought of leaving it overnight for the real flavours to come out... so now I know Thanks Quote Link to comment Share on other sites More sharing options...
observer Posted July 16, 2008 Report Share Posted July 16, 2008 Nice one Asp: pity I don't like kidney beans - could peas`do?! btw is this better than the canned version, open can, heat in saucepan and serve?! Quote Link to comment Share on other sites More sharing options...
Tilly Posted July 17, 2008 Report Share Posted July 17, 2008 Sounds lovely, yes definately leave over night or as long as possible, same is good idea for bolognese sauces and similiar Observer, I know people who dont like kidney beans and so have rinsed a tin of backed bean which if I'm correct are harricot beans and they've gone down well instead. Quote Link to comment Share on other sites More sharing options...
Mary Posted July 17, 2008 Report Share Posted July 17, 2008 Observer you could substitute the kidney beans with chili beans - also anything home made is much better than what comes in a tin -- unless your a bad cook! Quote Link to comment Share on other sites More sharing options...
observer Posted July 18, 2008 Report Share Posted July 18, 2008 I'll try rinsing the tinned beans! The problem with recipes, is remembering them, I avidly watch these TV Chefs, but unless it's simple and quick, I lose interest - however, one can pick up good practise tips from the "experts". These days I buy up a load of those "Swartz" herbs and spices and experiment with everything, searching for the ultimate taste experience! Quote Link to comment Share on other sites More sharing options...
Legion Posted July 18, 2008 Report Share Posted July 18, 2008 just canned baked beans makes a nice alternative. but one thing I like to add to any chilli...and it sounds weird but trust me and try it.... a tin of pinaple chunks...realy try it, you wont be dissapointed. Quote Link to comment Share on other sites More sharing options...
demelzadoe Posted July 19, 2008 Report Share Posted July 19, 2008 the chille con carne was a success, (not quite brave enough for the pineapple as yet) I did use dried kidney beans, tinned has too many additives and is not so ecconomical as dried when feeding more that a few people. Bring to boil dried kidney beans, strain and rinse, re-boil until soft with a teaspoon on curry powder, keeping enough water to cover. Quote Link to comment Share on other sites More sharing options...
asperity Posted July 19, 2008 Author Report Share Posted July 19, 2008 To be honest I've found you can add anything you fancy to this recipe, carrots, peas, broccoli. Throw a tin of baked beans in instead of kidney beans if you want. Adapt to taste is the watchword!! Quote Link to comment Share on other sites More sharing options...
observer Posted July 20, 2008 Report Share Posted July 20, 2008 I'll try it next week Asp; and give a report later! Quote Link to comment Share on other sites More sharing options...
Wingnut Posted July 20, 2008 Report Share Posted July 20, 2008 I occasionally fish an overnight session on the river or lakeside banks. My evening meals on the bank usually consist of a tin of new spuds and a tin of stewing steak. Asperity's Chilli con Carne is an ideal meal for me to take ready cooked, so I can just heat it up in a pan. I'm sure this will be a sure fire winner with my fishing buddies. Any more recipes for a quick feast, or something that could easily be prepared on the spot useing only one pan would be appreciated. Quote Link to comment Share on other sites More sharing options...
asperity Posted July 20, 2008 Author Report Share Posted July 20, 2008 You can split this into meal sized portions and freeze them for future use. As you say, great for reheating as you want. Please enjoy!! Quote Link to comment Share on other sites More sharing options...
observer Posted July 21, 2008 Report Share Posted July 21, 2008 Suppose if your cooking mince meat, the other option is Spag Bol?! Quote Link to comment Share on other sites More sharing options...
observer Posted July 21, 2008 Report Share Posted July 21, 2008 PS. Asp, could Chill Con be done in the oven as a caserole? Quote Link to comment Share on other sites More sharing options...
asperity Posted July 21, 2008 Author Report Share Posted July 21, 2008 I've never tried doing it that way, but I suppose once the onions and meat have been heated uo the resy of the ingredients could be mixed in and bung the pan in the oven. I don't know about heat settings but a low heat for a long time would probably do it. Spag Bol is another favourite mince dish of mine. Quote Link to comment Share on other sites More sharing options...
asperity Posted July 21, 2008 Author Report Share Posted July 21, 2008 STOP PRESS!!! I FORGOT TO ADD HALF A TUBE OF TOMATO PUREE. MAKES ALL THE DIFFERENCE (well not really but....) Quote Link to comment Share on other sites More sharing options...
Dizzy Posted July 21, 2008 Report Share Posted July 21, 2008 Thought it tasted naff ............ you are sacked Only kidding. My shopping and cooking skills are slower than your recipe instuctions so I've not got as far as that part yet Quote Link to comment Share on other sites More sharing options...
observer Posted July 21, 2008 Report Share Posted July 21, 2008 Well I've more or less done as you said Asp: onion, then the mince in the pan to seal; added a small tin of baked beans, peas, mushrooms, garlic, dash of chilli powder and herbs, and a dash of sherry!; put it all in a casserole dish in which I'd diced some spuds and carrots, all ready for a slow cook in the oven tommorrow - so verdict tommorrow! Watched that Chinese girl on BBC 2 tonight; so it's chillis, garlic, ginger, shau sin rice wine (or dry sherry!); soy sauce, corriander from the super-market this week! Quote Link to comment Share on other sites More sharing options...
Tilly Posted July 22, 2008 Report Share Posted July 22, 2008 Hurray, we've got the nation cooking - yippeeeeeeee Quote Link to comment Share on other sites More sharing options...
asperity Posted July 22, 2008 Author Report Share Posted July 22, 2008 Had chilli con carne tonight, cooked last night and left to stand. Delicious as ever! Quote Link to comment Share on other sites More sharing options...
observer Posted July 22, 2008 Report Share Posted July 22, 2008 Slightly bland I'm afraid - had to go easy on the garlic and chilli, otherwise "she" wouldn't eat it. Still I'll keep experimenting with it! Quote Link to comment Share on other sites More sharing options...
Tilly Posted July 23, 2008 Report Share Posted July 23, 2008 The more chilli you eat the more you become used to it and it seems less hot. Quote Link to comment Share on other sites More sharing options...
observer Posted July 23, 2008 Report Share Posted July 23, 2008 Just for interest: does chilli have any nutritional value? Garlic supposed be good for you (natural anti-septic); might put your loved one off tongue tennis though! Quote Link to comment Share on other sites More sharing options...
Legion Posted July 23, 2008 Report Share Posted July 23, 2008 my missus swears by leaving a chilli cold overnight or then freezing before eating, allowing the spices to be absorbed properly. Quote Link to comment Share on other sites More sharing options...
demelzadoe Posted July 23, 2008 Report Share Posted July 23, 2008 Just for interest: does chilli have any nutritional value? Garlic supposed be good for you (natural anti-septic); might put your loved one off tongue tennis though! Vitamin A, C. & E - clears the lungs, improves circulation, to name just a couple. Quote Link to comment Share on other sites More sharing options...
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