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Chilli Con Carne |
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#1 |
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Forum Member
Join Date: May 2006
Posts: 753
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Chilli Con Carne
I cant really be bothered to make my own tonight so am going to buy a jar from the supermarket.
Can anybody suggest a good brand that tastes great please? Some of them can be really bland. Thanks in advance. |
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#2 |
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Forum Member
Join Date: Jul 2008
Posts: 4,230
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Uncle Bens Hot is decent as is Asda's own hot jar. I normally add a level teaspoon of chilli powder as well.
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#3 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Add some fresh herbs as well. Coriander, parsley, or both.
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#4 |
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Forum Member
Join Date: Mar 2007
Posts: 4,288
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The Discovery Mexican jar sauce is about the best I've found for a quick chilli.
+corriander (which indianwells & I should prob have as a signature in here )
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#5 |
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Forum Member
Join Date: May 2006
Posts: 753
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I am thinking of putting a little sour cream on top of the chilli con carne too. Yum!
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#6 |
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Forum Member
Join Date: Mar 2005
Posts: 3,646
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Quote:
I am thinking of putting a little sour cream on top of the chilli con carne too. Yum!
![]() Also I'd recomend that you buy a lime and squeeze that into the chilli at the last moment before serving (it gives it a nice extra something). I usually make my own, but I used to like a ready meal one that Tescos did. They seemed to have stopped doing it now, but it was called something like Tex Mex Chilli. |
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#7 |
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Forum Member
Join Date: Jul 2004
Location: Sydney, Australia ♂
Posts: 19,829
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Quote:
I am thinking of putting a little sour cream on top of the chilli con carne too. Yum!
also no chilli is complete without this!! http://www.hotsauceworld.com/357maddogcoe.html mm making me salivate just thinking about it! |
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#8 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
noooooo! yuck
also no chilli is complete without this!! http://www.hotsauceworld.com/357maddogcoe.html mm making me salivate just thinking about it!
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#9 |
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Inactive Member
Join Date: May 2009
Posts: 7,997
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Couple of little tips for making CCC extra special... finely chop a couple of rashers of bacon and toss those in when frying off the mince.
A good slug of a heavy red wine, or a shot of brandy. |
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#10 |
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Forum Member
Join Date: Jul 2005
Location: Inverness
Posts: 2,619
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Ive always topped mine with grated cheddar. I thought that was the norm!
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#11 |
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Forum Member
Join Date: Jul 2004
Location: Sydney, Australia ♂
Posts: 19,829
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Quote:
I'll happily give you £50 if you can eat a teaspoon of that stuff. I've got a bottle in the fridge, evil, evil stuff!
![]() ) but I put half that in a can of tomato soup for some zing!I put loads in a pot of chilli tho - yummy! good stuff! |
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#12 |
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Forum Member
Join Date: Mar 2005
Posts: 3,646
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Quote:
A good slug of a heavy red wine, or a shot of brandy.
Quote:
Ive always topped mine with grated cheddar. I thought that was the norm!
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