Thread: Leery Lulu's Chili Magnifico.

Haven't done up a batch in about a year, and been meaning to do one for the last 6 months or so.

Unfortunately in that time I've been bone idle lazy when around the house.


Dil's Dilly Con Carne, which did look better when served in fairness, got me thinking about tomorrow, and Main Mrs agreed, chili, beer, movies.







The meat is too lean, so adding 2 strips of sliced bacon.

Tops' Kidney Beans were also a bit of a disappointment, only canned, and only the brand that I don't prefer.


Alas, you work with what God gives you.


Which is Amaretto dark chocolate liquers.




Cinnamon stick to go in with the beans (personal taste.)

One pack of Chili-O, one bowl of cumin, paprika and chili for 1/2 kilo of mince.

Minced garlic and oregano.

Slow n low.

10 minutes, releases the oils from the dried herbs.


Followed by yer minced 'nion.

followed 5 minutes later with yer bacon and minced jalapeno.




After 5 minutes of that I reckon you could just start dipping yer bread in and scoffing it.


It smells good.

After 5 mins chuck in yer bowl of chili spices.



B0b's yer uncle Lulu's yer aunt.

Smelling damn good now.

Get that meat in there and brown the bugger up.



Crimble crumble tambourine man, sing a song for Lu.

Time for the boss to show up.





Oh you French's fooker.

Get yer 2 cans of tomaters in there with 2 cans of water.



Boil and reduce.


TBC.

Hold on to yer hats kids.

Half reduced, time for the kidney beans n cinnamon stick to be chucked in.

For everyone that creates a chili concoction, there's a different manner in which to make it.

Fair play....

Cheers, Lu!

Is that minced pork?

Reducing nicely.



Amaretto'd.




Slow cook 'til morning and reduce again.

If you wanted to reduce it quicker you could always take a couple of ladles out as part of the taste-testing for 'research purposes'....

That ladle's been well licked at this stage.


Low n slow bud.

Tantric.


Served tomorrow with grated cheese and a large dollop of sour cream, with sliced, lightly toasted n buttered sour dough loaf.

I dont get why you would use chilli o packet and the spices, just doubling up. or did i miss something?

Chilli o ingredients...

• 1 Tbsp chili powder.

• 1 tsp ground cumin.
• 1/4 tsp cayenne pepper.
• 1/4 tsp garlic powder.
• 1/2 tsp onion powder.
• 1 tsp salt.
• 1/4 tsp approximately freshly ground pepper.

^ He bought it to get that mix recipe

Every-O good chili needs a decent splash of red wine or moonshine

Originally Posted by Jack meoff

I dont get why you would use chilli o packet and the spices

After 13 years of living in Thailand I'd have to straight IV shoot the Chili-O into me todger to get a decent chili kick.



Which is fine, by the way... but didn't go down so well at the dinner table last time round.

Only one more question Lu,

Did you strain the beans and wash them or dump the whole can with liquid in the pot?

I know its a dumb question but just asking for a friend

Originally Posted by NamPikToot

Shoot me

Locking on target in sight

Originally Posted by Jack meoff

Locking on target in sight

Hello Jack, you're too late the moment passed; i used Goat mince for a Chilli, a male Goat, fuker must have been hung a bit too - tasted like you were licking its balls, jesus gives me the chivers now.

EDIT

The reference to ball licking is for descriptive purposes only and no actual animal licking took place

Did you use the goat-o go packet mix?

Originally Posted by NamPikToot

a male Goat, fuker must have been hung a bit too - tasted like you were licking its balls

batty boo is probably watching that on his mac mini as I type

Originally Posted by NamPikToot

tasted like you were licking its balls

Actually not that bad with an Amaretto liqueur to follow.

Originally Posted by Luigi

Actually not that bad with an Amaretto liqueur to follow.

Not for me, the only thing i like well hung is me Pheasant

Try some grated nutmeg. Not much as it can be overpowering. It adds great depth to the flavour.