Posted: 1/20/2006 6:18:34 PM EDT
7.30pm - Chilli pot in full steam (14lb Mince, 4 onions, 10 tins tomatoes etc etc) 10.00pm - After much merrymaking, several beers consumed and Mrs Bunnyassassin asleep on Mousegunner-UK's bog............  Where the hell did all that go? A small army would have left some!!!! A good night all round, cheers to Davey man and Yvonne Pet  My turn next week! Maybe Flimby Curry yet?......... heh |
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Yeah, but they look like BAKED beans, and that is just wrong! Plus I also did not see any chilli peppers. Powder is for gheys. :-D Explain yourself Davey Man! (P.S. Bunnyassasin, my ex from Flimby was called Sheryl Brown, and she lived in a white terraced house down by the sea front/station, she'll be about 25 or 26 now) |
C'mon! Own up! Beans or Chick Peas???? 
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And Davey-man wonders why his ass is in tatters. 
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OK guys here's the low down on the chilli. 14lbs mince - browned (took about 1/2 an hour) 5lbs chopped onion (browned off in chilli oil took about 3/4 hour to do) 5lbs of red kidney beans 3 3/4 lbs button mushrooms left whole 14 lbs of chopped tomatoes or tomatillos if you can get them 3 litres of passata (sieved tomatoes, this is needed to ensure theres plenty of liquid in the pan) 5 fresh corriander plants (you know, the ones in a pot still growing) chopped finely 11 fresh scotch bonnet chillis, chopped ( as this was for a general audiance I stay away from the habenaro chilli, normally use this in my own chilli, as you need to be a chilli head to enjoy the intense flavour of this type of chilli )1/2 lb dried chilli mix ( I make my own by drying out packs of red/green jalepenos then grinding the dried chillis in a pestle and mortar, normally do this about 3 or 4 times a year so that I have my own dried crushed chilli always available. Normally dry them out on paper in the house takes 4 - weeks depending on environment. Then add dried chives, oregano, cumin and fresh cracked black and red pepper corns. You need to experiment with the quantities here depending on your taste) cayene pepper 1 tablespoon brown sugar (sugar brings the heat out) quantities vary but in this one I used about 1/4 lb 1 bulb of crushed garlic or if you cant be arsed crushing it 1/2 a jar of very lazy garlic. OK so once you have browned the meat and the onions it all goes (apart from the brown sugar and cayenne pepper ) into a large pan in this case 40 pints and bring it gently to the boil, stirring continuously, drop the heat to the lowest setting then cook for a minimum of 4 hours stirring every 10 minutes or so. Remember with chilli the longer you cook it the more the heat comes out especially if you let it cool down then bring the heat up. The brown sugar and cayenne pepper is added after about 2 hours on the heat again add to taste as the brown sugar brings the heat out. Right now you know................theres no chick peas or hp beans in it. Enjoy. Davey man |
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