I am a meat popsicle
- Sep 18, 2001
- Reaction score
- Inside a starship, watching puny humans from afar
About to cook up a large amount of chilli con carne...using Santa Maria chilli paste.
that looks really good! I'd enjoy that as well. The Chilli Cooking and Tasting experience for Two People would be perfect. And I could afford it.There's a place up the road from me that does 'chilli experiences':
Ah, fried bread...it's been too long...This morning I ate a full English breakfast that included: one fried egg, baconx2, one sausage, one hash brown, beans, mushrooms, fried bread, bread n butter and a lovely cup of tea with two sugars.
Why does the tea taste so nice after a full monty breakfast?
Oh, the mug that contained the said beverage looked like something your mother would have gathering dust in a cupboard. Very early 80s look, design and feel to it. Overall, I gave that mug a rating of 82%.
Good call, I always add a bit of paprika and harissa myself. And those pickled jalepenos in a jar. Of course, none of this is 'authentic', nor is the use of mince, allegedly.That paste has a lot of other stuff in it, such as paprika.
My chilli today is:
Edit: sorry, the paste's ingredients are: Tomatoes, Water, Chilli Pepper (10%), Onion, Rapeseed Oil, Cane Sugar, Garlic, Lime Juice Concentrate, Salt, Cumin, Oregano, Preservatives (E202, E211). Not paprika!
- Loads of onions (chopped)
- 500g minced beef (British)
- Santa Maria chilli paste
- Teaspoon of Sainsbury's Harissa paste
- Green Giant sweet corn and peppers
- Knorr Flavour Pot garlic
- Sainsbury's Italian tomato puree with garlic
- Sainsbury's Italian chopped tomatoes with olive oil and garlic
- Napolina Red Kidney Beans
- A bit of water
The above amount is enough for 4 substantial servings.
Funnily enough, I do have a jar of jalapenos - but I keep forgetting to put them in!Good call, I always add a bit of paprika and harissa myself. And those pickled jalepenos in a jar. Of course, none of this is 'authentic', nor is the use of mince, allegedly.
I always like to read about the history of a cuisine when developing a recipe, and as I'm sure any fule no, the evolution of the various styles of chilli is every bit as complex and full of incident as that of Indian food, for example.
It's orgasmic with HP sauce!Ah, fried bread...it's been too long...
Yep, that's what I did today - a huge frying pan full of chilli. It's the only way to put it all together and get the taste right.As for Chilli, I'll probably do one tomorrow. (When I say 'one', I mean a socking great panful. One meal, save some and freeze some for future use.)
I don't know about recipes, but stocking up on indigestion tablets for afters might be a good idea.I've just received my weekly shopping and find to my chagrin that I had mistakenly ordered 2 kilos of yellow peppers instead of just 2. So, that's what I'll be eating for the foreseeable future... any recipe ideas gratefully received.
A socking great panful is the only way to go. And a dirty great wooden spoon like an oar to stir it with.It's orgasmic with HP sauce!
As for Chilli, I'll probably do one tomorrow. (When I say 'one', I mean a socking great panful. One meal, save some and freeze some for future use.)
Normally I just use chilli powder, but this time I have a jar of Uncle Ben's hot chilli sauce, on offer from the local shop, plus whatever else I have to hand. I have some home-pickled peppers (not picked by Peter Piper, as far as I know!), onions, garlic and peanut butter. (Well, maybe I won't use the latter! )
I also have a collection of bottled hot sauces for that certain Je ne sais quoi if the outcome proves a bit bland.