Comments on: The Tipped Chilli Cook Off – the winner is…

By: Neil

Neil — Thu, 13 May 2010 15:59:52 +0000

holy crap, I was there! and I probably voted for you too. Awesome day that was, great pub too. They should do that cook off again.

By: Olivia Smith

Olivia Smith — Tue, 11 May 2010 18:06:17 +0000

i used Stevia extract as a sugar substitute because i am diabetic. Stevia is really sweeter than sucrose.;`’

By: Helen

Helen — Thu, 24 Dec 2009 15:33:17 +0000

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.

By: Pete Chic

Pete Chic — Thu, 24 Dec 2009 11:13:26 +0000

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!!

By: PB

PB — Mon, 27 Apr 2009 15:03:15 +0000

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!

By: Mark

Mark — Sat, 08 Nov 2008 23:10:08 +0000

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..

By: Helen

Helen — Sat, 08 Nov 2008 13:09:48 +0000

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!!

By: Katie

Katie — Sat, 08 Nov 2008 12:16:46 +0000

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…

By: We Are Never Full

We Are Never Full — Tue, 04 Nov 2008 01:39:59 +0000

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!!!!

By: Su-Lin

Su-Lin — Fri, 31 Oct 2008 22:33:39 +0000

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