When cooking a chilli is it best to brown the mince then add the garlic, chilli and spices?
Or do I chuck the spices in same time as the raw mince?
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When cooking a chilli is it best to brown the mince then add the garlic, chilli and spices?
Or do I chuck the spices in same time as the raw mince?
When I used to eat mince I would brown it a bit first and drain it off, depends on your mince.
Cook the onion, garlic, chillis and spices, when softened, add the mince and brown...
Low fat mince so nothing to drain tbhQuote:
Originally Posted by Mrs Steve R
CheersQuote:
Originally Posted by Glos Blue
I softened the onions, semi browned the mince, then added the spices (garlic, chilli, chilli flakes, chilli powder , cumin, coriander, paprika) cooked until fully browned and added tinned tomatoes, beef stock and tomato purée. Added some more chilli powder into the sauce. Bring to boil, then simmer to reduce. Tastes alright anyway.
I think Jamie Oliver should be the first TV chef to go into space, whether the little fecker wants to or not.
Magic ingredient for Chili, chuck in a splash of balsamic :thumbup:
Sorted. :thumbup:Quote:
Originally Posted by J R Hartley
HahahaQuote:
Originally Posted by ian gibson
I’ll bear that in mind next time :thumbup:Quote:
Originally Posted by Barry Shitpeas
"Prick with a fork"Quote:
Originally Posted by ian gibson
If you are going to bung the spices into a pan hot enough to brown mince then might be best to add a drop of water to them in a little cup/bowl first. Onion stops mince browning so go the other way. Mince. Onion. Spices. Garlic. Tomatoes n simmer. Pukka as the mockney tw*t would say.
I usually add all the spices after I've added the tomato sauce.
You might want to consider using mince with a higher fat content. Better texture and flavour.
I go:
Onions - fry them up until they're soft and have a tiny bit of colour
Garlic - don't let the garlic brown, it goes bitter I usually add a bit of water or wine at this point to temper the heat
Meat - Brown it slightly before adding the tomatoes, you want to keep it tender
Beans - cook them for a long time so they're tender
Spices - Cumin, chilli powder etc. I've been using canned chipotle chilis in adobo sauce lately - highly recommended if you can find them, but the heat/flavour cooks off a bit if you leave them too long though.
CheersQuote:
Originally Posted by NYCBlue
Cooking for the missus so she insists on the slimming world recipe
Meat first. Browned but not burned. Onions next. Onion will Deglaze the pan. Spice once pan is slightly wet again cooked to quite dry .Garlic. The later you put it in the more you will taste it and the less u will burn it. Vinegar (red) scrape bottom of pan. Mad smell comes out., cut heat to next to feck all re hydrate it all with tom's n stock. Lid on an wait. Add more water if it gets too thick. Let that cook off until you see what you want. Trust me. Every process is correct.
:thumbup: :thumbup: :thumbup:Quote:
Originally Posted by ian gibson
Fecker took our turkey twizzlers!!
Nah. Worcester sauce.Quote:
Originally Posted by Barry Shitpeas
Then again I just chuck it in everything. :hehe:
How did it go?Quote:
Originally Posted by J R Hartley
Quote:
Originally Posted by Barry Shitpeas
Have you tried putting in some grated plain (dark) chocolate?Quote:
Originally Posted by Dr Lecter
Works really well with a hot chili.
Splendid. Might enter the next series of Master Chef.Quote:
Originally Posted by NYCBlue