Chilli Minced Beef

inhuien · Post by **inhuien** » 20 Jun 2008 12:43

So it's a few hours shy of dinner time and in making a pot of chilled beef to go with some Tacos, beers and a movie later on. But there's something not quite.....(striving for an intangible) there with it, but it'll do. Are any of you lot a maestro when it comes to the fine art of Chilli and could you give a fumbling armature some pointers or a recipe please. My tummy will be forever grateful.

orald · Post by **orald** » 20 Jun 2008 12:47

Chilli is it? Then your rectum will be forever vengeful too!

Ah, I'd probably eat food I cooked even if it turned out fit only for sligs.

Robspierre · Post by **Robspierre** » 20 Jun 2008 12:54

There are thousands of variations but in general:

brown your beef with onions, a little salt and pepper

Place drained beef and onions in a pot and add water, red and kidney beans (some people don't like the beans but I do) red chili powder, cumin, some crushed tomatos w or without hot peppers, and I like to add just a small bit of ketchup. You can also add bell peppers, jalapanos, dark chocolate, tequila, beer, garlic, basil leaf, etc.

I've made it with minced beef, minced turkey, steak, leftover pork, etc, the above should give you some ideas, just use small quantities when you experiment is all.

Rob

Post by **Omphalos** » 20 Jun 2008 13:13

Cook it slow, and add water as you go. For the last few hours let the water boil off and let the stew thicken.

inhuien · Post by **inhuien** » 20 Jun 2008 13:31

That's wonderful Rob and Omph Thank you, the next one I make will have jalapanos and tequila and I'll cook it for about 5 hours I think.

HoosierDaddy · Post by **HoosierDaddy** » 20 Jun 2008 14:40

Robspierre · Post by **Robspierre** » 21 Jun 2008 21:25

Let me know how it goes next time.

Funny, your doing chili and tacos and I'm scarfing down on minced collops and tatties

Rob

Post by **Freakzilla** » 21 Jun 2008 21:28

I made red beans and rice last night. MMmmmm... beans

orald · Post by **orald** » 22 Jun 2008 01:56

Freakzilla wrote:MMmmmm... beans

Yea, I can smell it all the way here.

Post by **Freakzilla** » 22 Jun 2008 10:10

orald wrote:
Freakzilla wrote:MMmmmm... beans
Yea, I can smell it all the way here.

Smells good, doesn't it?

orald · Post by **orald** » 22 Jun 2008 13:52

Yea, all the dung beetles are having a wild party.

Robspierre · Post by **Robspierre** » 22 Jun 2008 21:17

I love me some red beans and rice, making some on my days off.

Rob

Post by **Freakzilla** » 22 Jun 2008 22:03

Robspierre wrote:I love me some red beans and rice, making some on my days off.

Rob

I make pork broth by boiling smoked neck bones with salt, pepper and bay leaf while soaking the beans overnight. Add diced celery, onion, bell pepper, oregano, basil, thyme, etc... oh, and the beans with cubed picnic shoulder and cubed ham. I cook the rice on the side and serve it up with garlic buttered French (well as close to French as I can get) bread.

My boys call it bacon soup.

Post by **Omphalos** » 22 Jun 2008 22:18

I cook a Spanish dish (via Manila) that is basically a big slab of pork stomach (bacon meat) that is cooked under a broiler at very high heat until the outside of the fat becomes crackle. I rub it in garlic, salt and fennel seeds, and after cooking it serve it with beans and bread. Leftovers get stewed into the dish you described, Freak. Its heart stoppingly good!

Robspierre · Post by **Robspierre** » 23 Jun 2008 00:39

I'm soaking my beans tomorrow and I have some pork stock left over in the freezer. Sigh, time to make up a bunch more stock after this, I'll be all out.

Rob