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Kate L Pugh wrote: > > What do you put in chilli? Meat chilli or veggie chilli. Personally, in approximate descending order of bulk: meat beans onions tinned tomatoes garlic ground cumin cocoa powder oregano (preferably one of the more robustly flavoured varieties) reconstituted dried chilli salt I would probably wash out the tomato tins with water into the pot to provide enough liquid while it cooks. This is a base. I frequently add other things as the fancy takes me. In particular, finely chopped pickled jalapenos work well, or you can scatter those over the top at serving time. I add a teaspoon or so of sugar if the chilli or cocoa makes it bitter. > I won't make chilli without paprika. I'll make it without chilli if I > absolutely have to, but paprika is a must. There are about 3 > tablespoons in this one; that's one per person. I generally keep > adding paprika until it looks red (this is before the tomatoes go in). I do sometimes add paprika, but I regard it as less important than the cumin and cocoa. I prefer to use more of milder chillis. I usually use at least a teaspoon of cumin per serving, and probably more, and a similar or slightly smaller amount of cocoa. --m
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