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  1. #1
    The cold, wet one
    November Rain's Avatar
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    NR's non-authentic, but nevertheless bloomin' delish chilli

    Was going to put this in the chilli cook-off thread, but thought there would be howls of anguish from our American cousins and I didn't want to upset their delicate sensibilities (too much!)

    Yes, I know there are too many veggies in this, but I like them. For anyone that isn't a purist, this is really delicious and smokey spicy.


    Right, fry off onions and garlic until soft and translucent



    Then add some chopped smoked bacon. Has to be smoked. Roughly chopped is fine, because it'll dissolve in the cooking



    Fry



    then add mince (this is steak mince)



    Fry until brown...

    So far, not so bad, but this is where I may start to upset people...

  2. #2
    The cold, wet one
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    This is where I start adding veggies *gasp*



    chopped bell peppers, and this is where I add fresh chillies, too. Usually, I use 2 scotch bonnets or habaneros and one jalapeno. But the shop didn't have them, so I used about 3 normal medium chillies and will add naga flakes, later



    Then (sacrilege!!) I add sliced mushrooms



    in go the naga flakes for that extra heat on this one (fresh are better, though)



    and smoked paprika. That and the bacon make it lovely & smokey

  3. #3
    Lord of Swine
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    If an actual tomato goes anywhere near that pot I'm going to red you...
    Just sayin' like......

  4. #4
    The cold, wet one
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    Tomato puree

    and then tinned tomatoes (or fresh, deskinned)


    Simmer for a bit, then pop, covered, into a medium oven for about an hour and a half to two hours



    Half an hour before serving, stir in kidney beans (tinned - drained & rinsed, or prepared dried ones)

    Then back in the oven, covered for that last half hour.



    Serve with whatever accompaniments you like, and enjoy.


  5. #5
    The cold, wet one
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    Quote Originally Posted by Necron99
    If an actual tomato goes anywhere near that pot I'm going to red you... Just sayin' like......
    I'm expecting to be redded soundly for everything bar the mince and the chillies, to be honest

  6. #6
    Custom user Neverna's Avatar
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    Well done, NR. Looks lush (how I hate that use of the word)

    I also made a "non-authentic" chilli recently. I have no idea what an authentic one is like so mine is bound to be non-authentic. I didn't know there was a chilli cook-off thread. If I can find it, I might blag my way into it. Spose I should suss out the competition first and see what da roolz is, innit.
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  7. #7
    Lord of Swine
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    The chilli cook off thread is a rather dismal affair.
    Lots of mince ragu with chilli added.
    Best avoided.

  8. #8
    Custom user Neverna's Avatar
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    Quote Originally Posted by Necron99 View Post
    The chilli cook off thread is a rather dismal affair.
    Lots of mince ragu with chilli added.
    Best avoided.

    Mince ragu? Mine should fit right in!

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