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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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14 Feb 19, 08:25 PM |
#11
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Imagineer
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Fresh chillis if i have them and nearly always in the mix Chilli powder, paprika, garlic, Worcestershire sauce, stock cube, wine, salt, pepper and oregano. Add more of the hotter ingredients to taste as you cook if needed. For a last minute heat boost sriracha is handy to have at hand
Have added chocolate before but don't often do it as its hard to get a good taste boost without overdoing it (which can spoil), enough ingredients already! |
14 Feb 19, 08:54 PM |
#12
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Imagineer
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Mild chilli powder, then add heat with fresh chillis, paprika, finely chopped onion, garlic, Knorr rich beef stock pot, Worcestershire sauce, tomato purée, can of chopped tomatoes and kidney beans. Also use lean steak mince.
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14 Feb 19, 09:01 PM |
#13
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Imagineer
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A spoonful each of treacle and Brown sugar - this is dh's recipe passed on by a chef friend. Let it reduce slowly, DH takes about 3 hours to make a chilli. It's delicious!
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First visit 1989, last visit March 19. Next holiday Washington, Key West & Orlando May 20. Planning Hawaii for March 21 |
14 Feb 19, 09:02 PM |
#14
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Apprentice Imagineer
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I use a green and blacks little bar 80% chocolate (the Mexicans use it in chilli) plus I use the usual spices as above, plus a pricked whole chilli
If you think you need an extra kick in something you’ve made I was told that a spoonful of vinegar will do the trick |
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14 Feb 19, 09:04 PM |
#15
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VIP Dibber
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Chipotle paste will add a kick
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14 Feb 19, 09:08 PM |
#16
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VIP Dibber
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Deffo some chocolate
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COLOR="Red"] [/color][/size] OKW - April .’22 Florida; Pensacola, Key West, Naples, Tampa, Orlando., St Augustine California; San Fran, Napa, Monteray, Georgia; Savanah |
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14 Feb 19, 09:08 PM |
#17
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Imagineer
Join Date: Feb 13
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The big thing for chilli and other mead dishes is never eat them the day they are made. Always leave until the next day. The improvement is so big that you wouldn't even recognise it as the same meal. It becomes so much more flavoursome and the texture also improves greatly.
Personally, I don't like adding chocolate. |
14 Feb 19, 09:18 PM |
#18
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Imagineer
Join Date: Jan 08
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I always add a large thumb nail size piece of high percentage dark chocolate.
Edited at 10:19 PM. |
14 Feb 19, 09:37 PM |
#19
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Thread Starter
VIP Dibber
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Wow, thank you all so much for the suggestions. I’ve actually made it now for tomorrow, it’s a vegetarian one for friends visiting tomorrow. I think I’ll give the chocolate a go.
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14 Feb 19, 09:46 PM |
#20
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VIP Dibber
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I use chipotle paste in mine - it gives a lovely smoky heat.
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Visiting Florida since 1992 Retired and loving it! Villefranche-sur-Mer/Monaco - June and July 2024 Orlando for Thanksgiving - November/December 2024 Belfast/Dublin/Vancouver - June 2025 |
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