Chili: Tips and tricks please

[AB Editor]

Dear All,

I wondered what goes into YOUR chili?

Obviously mince, kidney beans, onion etc - but what are your magic ingredients?

Mine are:

A pint of espresso
Passata
Chillis (Scotch bonnets preferably)
Three or four tablespoons of dark honey
Lots of cracked black pepper
Coriander (finely chopped) and lime juice (both applied and folded inabout a minute before serving.

Cracking stuff. Right; your turn.

Spare

[Clanad]

To your basic recipe add one can of Coca Cola as well as about 2 cups of shredded cheddar cheese. At the table we serve apple cider vinegar in a cream pitcher for everyone who likes it to add to the chili...

[heathfield]

I'm with Mccfluff and will use something like a coarse chopped rump steak - never mince. If using chilli powder, I'll add sliced bell pepper to give it more of a fresh chilli flavour. Marmite adds to the meaty flavour, and a tablespoon or so of HP sauce adds a richness to chillis and stews. (The vinegar boils off, and isn't apparent).

[AB Editor]

Oh that's a point. Sides?

Nice crisp cool salad for me, but then I like chili in wraps and it also helps structurally. Bit of iceburg, pea shoots, plum tomatoes and spinach do me.

Oh, and garlic mayo.

[mccfluff]

stuffed in a pitta with garlic mayo and cheese, salad on the side, messy but lush

[nannybooby]

i agree with Mcfulff - chunky chilli is the way to go hot as hades then serve with nachos ,rice , chopped oinion ,extra chillies, grated cheese and sour cream (for the wimps who don't like it hot) yum yum must make some soon.

[pastafreak]

Sour cream is not for wimps...like yogurt with Indian food,it compliments the heat..and readies the mouth for the next onslaught... ;-)