Chili Con Carnage

Using the amber fluid in cooking, and pairing beer with food.

Chili Con Carnage

Postby chris. » Friday May 11, 2007 6:45 pm

Here's one I've been working on. I can't recall where the original recipe came from but this is the latest tweeking.
Beware it make a sh*tload. But it freezes well & always tastes better the next day.

Ingredients
2 tablespoons olive oil
500g pork mince
1kg gravy steak cut into 2cm cubes
6 garlic cloves, minced
2 cups porter or stout
2 tablespoons ground cumin
1-3 fresh habanero, diced
2 teaspoons oregano
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon paprika
2 170g cans tomato paste
2 teaspoons brown sugar
1 tablespoon cocoa or cooking chocolate
3.5 cups diced fresh tomatoes
2 large diced brown onions
3 cups diced capsicums
3 cans kidney beans, drained & rinsed
1 cup fresh corriander, chopped
1-2 cups beef stock
grated cheddar cheese

Prep
Heat olive oil in heavy large pot on medium-high heat.
Brown pork mince.
Add cubed beef and garlic and saute 5 minutes.
Add beer & bring to boil.
Add cumin, habanero, oregano, salt, paprika, and cayenne pepper.
Reduce heat, cover, and simmer 10 minutes.
Add tomato paste, chocolate and sugar and simmer 5 minutes.
Add tomatoes, onions, and capsicum and simmer for 30min-1hr.
Add beans and corriander.
Add beef stock 1/2 cup at a time until thinned to desired consistency.
Bring chili to simmer, serve & top with cheese.
Last edited by chris. on Saturday Oct 13, 2007 10:12 am, edited 1 time in total.
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Postby Oliver » Friday May 11, 2007 6:59 pm

Habanero? Is that a type of chilli?

If not, please explain.

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Postby KEG » Friday May 11, 2007 7:21 pm

Image
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Postby chris. » Friday May 11, 2007 7:22 pm

It's the Chilli for Chilli lovers.

http://en.wikipedia.org/wiki/Habanero
Last edited by chris. on Saturday Oct 13, 2007 10:11 am, edited 1 time in total.
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Postby gregb » Friday May 11, 2007 7:25 pm

Snap.
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Postby chris. » Friday May 11, 2007 7:42 pm

chris. wrote:It's the Chilli for Chilli lovers.

http://en.wikipedia.org/wiki/Habanero


I stand corrected. It looks like the Naga Jolokia, after much debate over it's existance, has finally been proven to be hotter than the Habanero.

http://en.wikipedia.org/wiki/Naga_Jolokia

At 855,000 Scoville units, compared to the 200-300,000 rating of the Habanero, I can confidently that it would be well f--king hot :shock: - does anyone know where I can find some seeds? :P
Last edited by chris. on Saturday Oct 13, 2007 10:11 am, edited 1 time in total.
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Postby buscador » Saturday May 12, 2007 4:34 pm

had a buddy whose grandfather knocked a few of these into a bottle of vodka and then let them sit for a few months

come christmas, you could breathe flames like a dragon
You had me at dry hopping.
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Postby Chris » Monday May 14, 2007 12:33 pm

Habanero! The chili that gave birth to tabasco!
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Postby drsmurto » Monday May 14, 2007 1:39 pm

Ah, no. It would be made from the Tabasco chilli, funnily enough :D
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Postby chris. » Monday May 14, 2007 7:05 pm

drsmurto wrote:Ah, no. It would be made from the Tabasco chilli, funnily enough :D


Correct :wink: Tabasco is not even close to the heat of a Habanero.

There is a Habanero variety of Tabasco Sauce but I haven't seen it on the shelves in Australia.
Last edited by chris. on Saturday Oct 13, 2007 10:24 am, edited 1 time in total.
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Postby timmy » Monday May 14, 2007 7:37 pm

That stuff would be dynamite....

I grow habanero's and one sliver of it will burn your tongue guaranteed.

Can certainly recommend growing them if you're a chili head. They don't yield many chilis per plant (or mine haven't, anyway) but the heat more than makes up for it.

I'd probably boost it up a bit with a handful or so of normal cayenne or jalapeno's to give it more of the chili taste instead of just the bash round the head from the habaneros.
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Postby chris. » Monday May 14, 2007 10:00 pm

timmy wrote:That stuff would be dynamite....

I grow habanero's and one sliver of it will burn your tongue guaranteed.

Can certainly recommend growing them if you're a chili head. They don't yield many chilis per plant (or mine haven't, anyway) but the heat more than makes up for it.

I'd probably boost it up a bit with a handful or so of normal cayenne or jalapeno's to give it more of the chili taste instead of just the bash round the head from the habaneros.


:lol: It's not that hot :wink: It is a big batch (around the 6 litre mark in my pot).

I usually get around 12 or so Habanero from my plant. & they go along way :wink:

Some fresh Cayenne would go well in place of the dry Cayenne & some of the Habanero.
Last edited by chris. on Saturday Oct 13, 2007 10:24 am, edited 1 time in total.
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Postby Chris » Wednesday May 16, 2007 4:54 pm

My tobasco sauce says it's made from habanero, I thought. Whatever.
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Postby morgs » Wednesday May 16, 2007 6:52 pm

http://countrystore.tabasco.com/index_c ... oreid=C287

Is it this one? They have a few varieties these days.
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Postby Chris » Thursday May 17, 2007 9:11 am

That's the one. Had to go to a place in Bondi to get it.

It's pretty good, but I perfer the original.
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Postby timmy » Sunday May 27, 2007 10:19 pm

Great recipe!!!

I cooked some up during the week and had the first meal of it last night. I made it slightly differently, using 2kg beef, a full longie of stout and left out the beef stock. And I cooked it in my slow cooker for 8+ hours. I added more chili to it but I didn't find it that hot, even with the 3 habaneros in there. But the long cooking time would have taken quite a bit of the bite out of them.

Cheers,
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Postby Rod » Monday May 28, 2007 2:53 pm

Made a sh//t load

preetty good stuff , a dollop of sour cream , some rice , and side salad

needed more chilli for me , added some " Death by Chilli " directly to my plate , gave just a bead of sweat on the brow
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Postby chris. » Monday May 28, 2007 10:40 pm

:lol: It's tame for me too. When I cook it I'm cooking for the family... & they don't appreciate the heat :cry: I add some jalapeno's to my bowl :wink:

It's good, the next day, on Taco's/Burrito's too.

timmy, the Pork & Beef stock will give it more flavour :)
I wish we had a slow cooker :cry:
Last edited by chris. on Saturday Oct 13, 2007 4:46 pm, edited 1 time in total.
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Postby ryan » Sunday Jun 03, 2007 4:39 pm

chris. wrote::lol: It's tame for me too. When I cook it I'm cooking for the family... & they don't appreciate the heat :cry: I add some jalapeno's to my bowl :wink:

It's good, the next day, on Taco's/Burrito's too.

timmy, the Pork & Beef stock will give it more flavour :)
I wish we had a slow cooker :cry:


If you do get one, pay the extra and get the 5l. job. You`ll be glad you did.
I did a beef casserole in red wine, garlic and black pepper with mushrooms on slow for 6 hours this morning in our crockpot.
Wouldn`t be without one. :D
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Postby lethaldog » Sunday Jun 03, 2007 8:20 pm

Im not much of a chilli fan but Ryan, you just made my mouth water with that one :lol: :wink:
Cheers
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