Spag Bol v Chilli Con Carne

[CurtessECarr]

Only one winner there. Nice hot chilli that you can taste all night but pay will have to the price for in the morning.

 

[BrynCartwright]

https://www.hairybikers.com/recipes/view/chilli-con-carne

Try this one simple yet banging I kin luvs it...........

Thanks for that Ebs..I will give it a bash and it is very similar to how I normally do chilli.... I will be adding a cheap fried beefsteak cut into very small chewable chunks to add a bit of texture, and mushrooms cos I love them. I find some smoked paprika adds another subtaste. Was very tempted by Wrx Jack's Bolognese technique of adding the wine, but will keep that for another day. Ta lads.

 

[Swanjaxs]

Chilli, less effort needed to eat

 

[BrynCartwright]

https://www.hairybikers.com/recipes/view/chilli-con-carne

Try this one simple yet banging I kin luvs it...........

Dear God mun, its Saturday and that means Curry Night, a nice Chicken Jalfrezi or Naga Chicken, accompanied by lashings of Cobra, is the order of the day, bloody Philistines on here mun

Had a curry on Friday night Niigata, but you are right.... I am a Philistine....

 

[CygnusX1]

Chilli for me. With either rice, chips or garlic bread, or all 3

 

[Ebo]

Get another pack and make spag bol. Then with the leftovers, alter it to chilli the night after. Win/win.
Top tip, dry fry the mince and get rid of the liquid given off before adding your Oxo, tomato puree etc. Keep frying for a minute or two so the dry mince is starting to sizzle before adding some red wine, which the mince will absorb. Keep adding wine until mince stops absorbing it.

OXO? An Italian grandmother is weeping right now somewhere. You don't need OXO as the pork and beef juices will glaze at the bottom of the pan and the wine will de-glaze the pan.

Wine is for deglazing and not for absorption. All you need for a real bolognese is pork mince, beef mince, carrots, celery, onion, pasatta and tomato puree.

Sweat the onions, carrots and celery first then add your mince. Once the mince has browned, de-glaze the pan with the wine. Italians use mostly white wine in a ragu but red is ok. Once the wine has reduced you can add your puree and pasatta. Add a little water and low simmer for about 3 hours. Keep adding water if it gets too thick to stop it burning. Pasta water is a good thing to add to the pan as well.

Serve by combining the sauce and pasta together, do not plonk pasta on a plate and dump the sauce on top.

 

[Ebo]

Best chilli recipe I have ever tried, Absolutely banging. Sweet taste then it kicks you up the arse
Wheat beer chilli
https://www.notanothercookingshow.tv/post/wheat-beer-chili-with-mexican-chocolate

 

[Professor]

🌶

Made some last night with chunks of beef shin, pinto beans and a good glug of wine

 

[Ronald Parp]

Get another pack and make spag bol. Then with the leftovers, alter it to chilli the night after. Win/win.
Top tip, dry fry the mince and get rid of the liquid given off before adding your Oxo, tomato puree etc. Keep frying for a minute or two so the dry mince is starting to sizzle before adding some red wine, which the mince will absorb. Keep adding wine until mince stops absorbing it.

OXO? An Italian grandmother is weeping right now somewhere. You don't need OXO as the pork and beef juices will glaze at the bottom of the pan and the wine will de-glaze the pan.

Wine is for deglazing and not for absorption. All you need for a real bolognese is pork mince, beef mince, carrots, celery, onion, pasatta and tomato puree.

Sweat the onions, carrots and celery first then add your mince. Once the mince has browned, de-glaze the pan with the wine. Italians use mostly white wine in a ragu but red is ok. Once the wine has reduced you can add your puree and pasatta. Add a little water and low simmer for about 3 hours. Keep adding water if it gets too thick to stop it burning. Pasta water is a good thing to add to the pan as well.

Serve by combining the sauce and pasta together, do not plonk pasta on a plate and dump the sauce on top.

Sounds nice. It ain’t Bolognese though.

 

[Ebo]

OXO? An Italian grandmother is weeping right now somewhere. You don't need OXO as the pork and beef juices will glaze at the bottom of the pan and the wine will de-glaze the pan.

Wine is for deglazing and not for absorption. All you need for a real bolognese is pork mince, beef mince, carrots, celery, onion, pasatta and tomato puree.

Sweat the onions, carrots and celery first then add your mince. Once the mince has browned, de-glaze the pan with the wine. Italians use mostly white wine in a ragu but red is ok. Once the wine has reduced you can add your puree and pasatta. Add a little water and low simmer for about 3 hours. Keep adding water if it gets too thick to stop it burning. Pasta water is a good thing to add to the pan as well.

Serve by combining the sauce and pasta together, do not plonk pasta on a plate and dump the sauce on top.

Sounds nice. It ain’t Bolognese though.

It is mate, trust me.

 

[Ebo]

https://www.hairybikers.com/recipes/view/chilli-con-carne

Try this one simple yet banging I kin luvs it...........

Thanks for that Ebs..I will give it a bash and it is very similar to how I normally do chilli.... I will be adding a cheap fried beefsteak cut into very small chewable chunks to add a bit of texture, and mushrooms cos I love them. I find some smoked paprika adds another subtaste. Was very tempted by Wrx Jack's Bolognese technique of adding the wine, but will keep that for another day. Ta lads.

Arse like Lewis Hamiltons rear tyres after that!

 

[BrynCartwright]

Thanks for that Ebs..I will give it a bash and it is very similar to how I normally do chilli.... I will be adding a cheap fried beefsteak cut into very small chewable chunks to add a bit of texture, and mushrooms cos I love them. I find some smoked paprika adds another subtaste. Was very tempted by Wrx Jack's Bolognese technique of adding the wine, but will keep that for another day. Ta lads.

Arse like Lewis Hamiltons rear tyres after that!

Cheers Ebs... The chilli was lush, and I have two meals left over in the freezer... Win Win. Sour cream and small tortillas as recommended by Cwps also helped.

 

[MrSwerve]

OXO? An Italian grandmother is weeping right now somewhere. You don't need OXO as the pork and beef juices will glaze at the bottom of the pan and the wine will de-glaze the pan.

Wine is for deglazing and not for absorption. All you need for a real bolognese is pork mince, beef mince, carrots, celery, onion, pasatta and tomato puree.

Sweat the onions, carrots and celery first then add your mince. Once the mince has browned, de-glaze the pan with the wine. Italians use mostly white wine in a ragu but red is ok. Once the wine has reduced you can add your puree and pasatta. Add a little water and low simmer for about 3 hours. Keep adding water if it gets too thick to stop it burning. Pasta water is a good thing to add to the pan as well.

Serve by combining the sauce and pasta together, do not plonk pasta on a plate and dump the sauce on top.

Sounds nice. It ain’t Bolognese though.

Why not?

Sure there are some variations, some use a pork/beef mince mixture, some use milk...but I think Ebo has the main ingredients there...

In my experience, Italians rarely have Bolognese sauce day-to-day, they tend to make something more similar to 'Neapolitan' sauce. (Source (lol): my mother is Italian)

 

[WxmJax]

Get another pack and make spag bol. Then with the leftovers, alter it to chilli the night after. Win/win.
Top tip, dry fry the mince and get rid of the liquid given off before adding your Oxo, tomato puree etc. Keep frying for a minute or two so the dry mince is starting to sizzle before adding some red wine, which the mince will absorb. Keep adding wine until mince stops absorbing it.

OXO? An Italian grandmother is weeping right now somewhere. You don't need OXO as the pork and beef juices will glaze at the bottom of the pan and the wine will de-glaze the pan.

Wine is for deglazing and not for absorption. All you need for a real bolognese is pork mince, beef mince, carrots, celery, onion, pasatta and tomato puree.

Sweat the onions, carrots and celery first then add your mince. Once the mince has browned, de-glaze the pan with the wine. Italians use mostly white wine in a ragu but red is ok. Once the wine has reduced you can add your puree and pasatta. Add a little water and low simmer for about 3 hours. Keep adding water if it gets too thick to stop it burning. Pasta water is a good thing to add to the pan as well.

Serve by combining the sauce and pasta together, do not plonk pasta on a plate and dump the sauce on top.

Pork ? Can't be bothered with all that faff. Funny enough we had lasagna last night (and will have it again tonight). Mrs and son said it was too winey.

That's the last match he goes to with me, I'm telling ya.

 

[Ronald Parp]

Sounds nice. It ain’t Bolognese though.

It is mate, trust me.

Sounds nice but it ain’t bolognese. You’re serving suggestion is correct though.