The Tipped Chilli Cook Off – and The Winner is…..
…..me! This past weekend, the Mucky Pup Pub in Islington was host to the first ever Tipped chilli cook-off – 8 chillis went head to head in a blind tasting and miraculously, my chilli won! It was a tough call though – there was some serious competition in there – number four, damn, you were tasty.
The chilli wasn’t the only heat that pup was packin though, we enjoyed nachos, salsa and guac from Mucho Mas, some awesome tuneage and – last but by no means least, the Sarah Palin Pinata (above). Boy, did she take a hammering…and after that, well, I couldn’t possibly reveal her sticky end….
What I will reveal however, is my chilli recipe. The quantities below will serve about 8-10 on my reckoning, less if you are greedy like me.There are a couple of things I do which I think makes the chilli extra delish. Firstly, I use two scotch bonnet chillies, which I roast first (with the garlic), to mellow out the heat and intensify the sweet, fruity flavour. I also always make sure to use dried kidney beans rather than tinned for their superior bite and I add some dark chocolate at the end of cooking, to give the chilli depth and a touch of sweetness.
Cheers to the guys at Tipped for a truly awesome day and to all the tasters for voting my chilli to win – hurrah! You can see I was rather smitten with my new chef’s hat, crocheted chilli (thank you, Aromy!) and my ‘pocket gardens’ – soon I will be growing my very own chillies at home. Hot damn!
Chilli Con Carne
1200g stewing beef, cut into bite size chunks
1 whole bulb of garlic
2 extra large scotch bonnet chillies
2 onions, diced
1 handful coriander leaves
100ml beef stock
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon dried oregano
1 heaped tablespoon tomato puree
3 tins cherry tomatoes in their juice
2 romero peppers, diced
400g kidney beans, soaked overnight and cooked
1 cinnamon stick
1 bay leaf
A splash of red wine
A teaspoon or two of red wine vinegar
50g dark chocolate (70% cocoa solids)
- Preheat the oven to 200C/400F. Remove the outer papery layers from the garlic bulb (leaving the cloves intact and the bulb together) and cut the top 1/2cm from the top of the bulb. Put the garlic and chillies in a small roasting dish, drizzle with oil and cover with foil. Roast for about half an hour until the garlic is soft. Remove from the oven and tease the garlic cloves from their cases and scrape the seeds and skin from the chillies, set both aside.
- Toast the cumin and coriander seeds in a dry pan over a medium heat for a minute or so until they start to smell aromatic (keep giving the pan a shimmy so they don’t burn). Remove to a pestle and mortar (or grinder) and grind to a powder.
- Heat a couple of tablespoons of oil (I like groundnut) in a large cooking pot, brown the meat in small batches and set aside.
- Heat a couple more tablespoons of oil in the pot and add the onions on a medium heat until soft and opaque before adding the peppers for a few minutes until softened. Add the garlic, chilli, cumin, coriander (seed) and oregano, stir for a couple of minutes and then add a good splash of red wine and allow the alcohol to burn off.
- Return the meat to the pan together with the beef stock, tinned tomatoes, tomato puree, cinnamon stick and bay leaf and simmer for 2 hours or more on a really low heat (lid on) before adding the vinegar, dark chocolate and fresh coriander. The chilli is best eaten the day after you make it, with a touch more fresh coriander to finish.
Category: Food Events 27 comments »
October 28th, 2008 at 9:01 am
Congrats!! You rock!!
maryanns last blog post..Bones of the Dead *Ossa Dei Morti
October 28th, 2008 at 9:22 am
Congratulations Helen! I’ve never made chilli before (shock horror), but I’m a big fan of chilli chocolate so I can see your reasoning with that added at the end. Sounds delicious.
Christie@fig&cherrys last blog post..A Moveable Feast: Sugar Hits x 5!
October 28th, 2008 at 9:37 am
Oh, this looks like a wonderful recipe Helen. I always add chocolate to my chilli too, and I would imagine that the vinegar would add a lovely sharpness to offset it. Mmmm. I also like the idea of roasting the scary scotch bonnets, mmmmm. I am definitely going to be trying this!
Congrats on your wine
The photos are just great! Seemed like a really fun day.
Niamhs last blog post..Orzo with Butternut Squash, Spinach and Buffalo Ricotta
October 28th, 2008 at 9:42 am
Er, that should say congrats on your win
Niamhs last blog post..Orzo with Butternut Squash, Spinach and Buffalo Ricotta
October 28th, 2008 at 9:49 am
Woo hoo!! Congrats
I love chili – I always try to use scotch bonnets or habeneros, but roasting them first is a new one!
Great recipe
kitties last blog post..Foodbuzz 24, 24, 24: Six Friends, Six Countries, One City
October 28th, 2008 at 9:50 am
Your chilli is a winner for sure with the chocolate and scotch bonnets – Congratulations!!
Nicismes last blog post..Chocolate Gingerbread for SHF!
October 28th, 2008 at 9:51 am
Congratulations! Looks like an intruiging recipe, I’ve been wanting to try it with stewing steak rather than mince.
Lizzies last blog post..The Kitchen at Parson’s Green
October 28th, 2008 at 12:41 pm
Congratulations on a job well done!!!!!!!!
Bellini Vallis last blog post..The best of Intentions with Pasta……………
October 28th, 2008 at 1:39 pm
I wish was there or at least could have our curry for lunch!! Congrats!
October 28th, 2008 at 2:39 pm
Oh.my.god, I soooo want a Sarah Palin pinata I can whack the hell out of!
Lethological Gourmets last blog post..Fun New Foods: Stevia
October 28th, 2008 at 3:17 pm
Can I hit Palin’s pinata? Please?!
October 28th, 2008 at 4:56 pm
Heh, heh – well done!
October 28th, 2008 at 6:20 pm
A very well deserved win Helen…I love the recipe. On another note I just love how the whole world wants to bash Sarah Palin…pinata or not! Actually, I thought she was a moose….
October 28th, 2008 at 6:26 pm
Congrats! That sounds like a delicious recipe (I’m also a big fan of chocolate in chili)
October 28th, 2008 at 8:52 pm
Congrats on the win! My boyfriend would’ve been in chilli heaven if he got to attend that cookoff. I make chilli for him every now and then, and next time, I’ll have to try your recipe out on him, and let you know what he thinks!
Ys last blog post..Daring Bakers Challenge : Pizza
October 28th, 2008 at 10:23 pm
congratulations on your win – all looks like fun and your chilli looks full of interesting flavours
Johannas last blog post..My Personal Vegetarian 100 List
October 28th, 2008 at 11:35 pm
Congratulations! That recipe surely sounds delicious, especially with the addition of the chocolate. And a Sara Palin pinata? LOL great thiking :-p
Bens last blog post..Chiles en nogada
October 28th, 2008 at 11:57 pm
Looks and sounds fab — have never tried chocolate in chili before but would love to try it! The pinata is hilarious. Nice work!
kellypeas last blog post..Chunky Chili with Squash and a Rant
October 29th, 2008 at 5:06 pm
CONGRATS, Helen! Sounds delicious! I could go for a bowl right now!
October 31st, 2008 at 10:33 pm
Congratulations! Those Scotch Bonnets must have added a lovely fruity heat…mmmmm! Thanks for sharing your recipe!
Su-Lins last blog post..Fresh Corn Fritters
November 4th, 2008 at 1:39 am
sarah palin pinata!! GENIUS! i wish i had one tomorrow night. please, get on your knees and pray we never have to see or hear from her again after tomorrow!!!!
November 8th, 2008 at 12:16 pm
I just made this and MAN it’s tasty. Can’t wait for tonight when I get to eat it! Hope my friends can handle the spice…
November 8th, 2008 at 1:09 pm
Maryann – Thank you! I did, for a day at least
Christie – You must make arrangements to rectify this missing life experience asap!
Niamh – yes, give the vinegar a go, I think it makes a big difference. I won’t mention the wine comment, which was clearly a Freudian slip
Kittie – Yes, roasting them really makes them a lot sweeter.
Nicisme – Thank you!
Lizzie – It’s definitely worth it, much more bite and texture.
Bellini Valli – Thanks!
Ilva – Just make sure you have it early
Lethological Gourmet – Knowck one up, it’s never too late!
Daziano – Be my guest.
Spaghetti – Thank you, I wore my hat with pride
Peter G – A moose?! Yeah, maybe, she certainly isn’t right that’s for sure.
Mike – The chocolate is a total must in my opinion.
Y – I know you liked it!
Johanna – I do like to pack them in there, I now know when to stop however…
Ben – thanks, it wasn’t my idea, it was the guys at Tipped – genius isnt it?
Kellypea – I think the choc is essential, give it a go!
Jenn – I expect it is a little hot in Florida right now?!
Su-lin – thanks, yep they really gave a fruity sweetness.
We are never full – We can hope and pray, at least. I’m not sure though. She is ripe for mocking.
Katie – I am SO glad you tried it and even more happy that you liked it! It is very spicy but I think it is still manageable. Get some sour cream on there for extra decadence!!
November 8th, 2008 at 11:10 pm
Thanks for sharing this recipe.. Just tried it out and I must say it’s the mother of all chillis. There is so much depth and complexity in this dish. Can’t wait to tuck into the leftovers tomorrow..
April 27th, 2009 at 3:03 pm
Hi Helen,
We are holding a chili cook off this Summer in the East End of London, at an all American venue. Would you be interested in competing again? And do you know anyone else that would like to be involved?
Thanks!
December 24th, 2009 at 11:13 am
what size tins of tomatoes? Also, when do you add the beans? From the recipe instructions it seems to infer that the beans are being cooked on thier own prior to being added to the chili mixture – please advise!! Thanks from a CHILI FREAK!!
December 24th, 2009 at 3:33 pm
Hey Pete, thanks for your comment. The tins of tomatoes are 400g. Thanks also for asking why I hadn’t specified when to add the beans, of course, I was just testing you
So basically the beans are cooked beforehand and then you add them to the chilli in the final stages, just to re-heat. I would add them for the final 15 minutes of cooking, just before you add the chocolate. If you are not making the chilli the day before you want to eat it, then perhaps add them for the final hour of cooking, just to make sure they soak up enough of that lovely flavour.
Do let me know what you think of the recipe if you try it. I am always trying to improve on recipes and I’d like your feedback – especially if you are CHILI FREAK!
Cheers,
Helen.