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dirtydog

Well I made a quick chili a few days ago, well I thought it would be quick but halfway through the cooking I decided to go to bed and left it simmering all night, it didn't burn it but did leave a blackened crust on top and made it a lot more smaller than it should have, got 4 portions out of it in the end and just froze them yesterday.

So in the first picture we got 2 packs of lobo chili powder mix, 1 kilo pork, you seen the price of beef? 2 tins of tomatoes, the shop didn't have any tins of kidney beans and I don't do soaking beans for 24 hours etc so a can of baked beans it was, all the usual stuff, cumin, salt, pepper and whatever else maybe down there.



This looks like a good start, really should give the cooker a wipe down though.



The last picture before I went to bed, I didn't take an after picture, have to wait till I reheat one of them as I was a bit embarrassed.

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blackgang

Long as it tastes good to you is the thing that counts.

When I cook something or post something I am just passing time and then those that don't like it either way, I just feel that they are so much luckier than I am,

because they can kiss my God Damned ass and I can't.

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"So I booked into a hotel and said to the receptionist, "I hope the porn channel in my room is disabled."
"No," she said, "it's regular porn, you sick bastard"

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melvbot

OK being as we're having a chilli cook off here my mini pot recipe.

First of all acouple of onions and a red bell pepper



Turn them into this



Theres loads of types of chillis here as we all know. These looked nice so I bought the big red ones.


The Mrs said to de-seed them as theyre hot, I wasnt that bothered so I followeed her advice as you can always make it hotter at a later stage. TOP TIP deseeding chilli peppers roll them on a flat surface with the palm of your hand rolling pin style, loosens the seeds and makes it easier to get them out.
Chilli and garlic to taste



Next, 2 tins of tomatoes and a tin of red kidney beans. These beans are in brine so I drain and rinse them as they can be a bit sweet in the brine.


I fry the mince off at this stage as theres a lot of fat in it. This is about 70/30 pork/beef.



Drain some of the fat off and leave a tiny bit just for flavour and into the pot with cumin, black pepper and salt. Simmering away as we speak.



Finished product later.

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The devil is not the king of hell.