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Chilli Con Carne - with chicken? |
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#1 |
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Forum Member
Join Date: Nov 2007
Location: Liverpool - Leeds - London!
Posts: 1,454
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Chilli Con Carne - with chicken?
Hi guys,
I am going to make a chilli on Tuesday and have some frozen mince BUT I have some chicken breasts in the fridge to use up and I'm considering doing the chilli with the chicken instead? What do you think? I've had a look online for a recipe but I can only find American bollocks! Thanks ![]() PS. I'm making it with peppers, onions, chickpeas, mushrooms etc. I like a lot of veg. |
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#2 |
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Join Date: Oct 2005
Location: Slightly round the bend
Posts: 12,685
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Don't see any reason why it wouldn't work - in fact, I reckon the consistency of the chicken breast may improve things a bit; I'd maybe leave out the kidney beans though - don't think they'd go with the chicken
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#3 |
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Join Date: Nov 2007
Location: Liverpool - Leeds - London!
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Thanks for replying! You know what I'll give it a go, I'll cut the chicken into strips I think.
I think the chickpeas will be a good substitute for the kidney beans (I'll save the kidney beans I've got for something else!) |
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#4 |
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Join Date: Oct 2005
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Quote:
Thanks for replying! You know what I'll give it a go, I'll cut the chicken into strips I think.
I think the chickpeas will be a good substitute for the kidney beans (I'll save the kidney beans I've got for something else!) - hope it turns out well.
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#5 |
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Join Date: Mar 2006
Posts: 30,072
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That alternative sounds good to me.
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#6 |
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Join Date: Jan 2008
Posts: 251
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I had this not long ago and it was lovely
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#7 |
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Join Date: Jul 2005
Posts: 17,127
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Sounds nice.
It'll be chilli con pollo, rather than chilli con carne, though.
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#8 |
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Join Date: Oct 2004
Location: Buckingham
Posts: 28,597
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Chilli con pollo is still chilli con carne. But chilli con carne may not be chilli con pollo.
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#9 |
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Join Date: Jul 2005
Posts: 17,127
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Quote:
Chilli con pollo is still chilli con carne. But chilli con carne may not be chilli con pollo.
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#10 |
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Join Date: Aug 2006
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I often do it with chicken and it's nice. Why is American cooking "bollocks"??
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#11 |
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Join Date: Aug 2006
Posts: 7,170
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We do our chilli con carne with stewing steak rather than mince, much nicer texture.
Did you chop up the chicken breasts or leave it whole? Our local pub does chicken breast with sauce of choice, one of whch is chilli, never risked it though. |
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#12 |
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Join Date: Jun 2006
Location: London
Posts: 23,261
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I make a dish called Sunny chicken which is basically diced chicken breast pepper, onions and corgettes (I cook on hob until chicken is brown and veg is soft) I then stick it all in a dish and pour over my chilli sauce (passata with red wine, cumin, chilli powder, black pepper, fresh chilli) and put this on a low heat in the oven for 20 mins or so!
I serve with rice and pitta bread (or garlic bread!!) |
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#13 |
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Join Date: Jun 2005
Posts: 9,215
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I make my chili using turkey mince and it's absolutely fine (with the kidney beans too).
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#14 |
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Join Date: Jun 2004
Location: Essex
Posts: 86,769
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Can't see why pork, lamb, fish, tofu wouldn't work too.
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#15 |
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Join Date: Jun 2008
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Quote:
I often do it with chicken and it's nice. Why is American cooking "bollocks"??
![]() I was going to contribute my suggestions, but seeing as I'm American, I'll spare the OP my "bullocks". |
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#16 |
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Join Date: Aug 2006
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Quote:
I'm glad someone else asked this. God forbid the OP should use a recipe from the country from which the dish originated in the first place.
I was going to contribute my suggestions, but seeing as I'm American, I'll spare the OP my "bullocks". |
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#17 |
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Join Date: Mar 2006
Location: stirring the cauldron
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Quote:
I'm glad someone else asked this. God forbid the OP should use a recipe from the country from which the dish originated in the first place.
I was going to contribute my suggestions, but seeing as I'm American, I'll spare the OP my "bullocks". Epicurian, best to save your suggestions for more deserving peeps, like me
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#18 |
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Join Date: Jun 2008
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Quote:
Yeap, OP, very funny if it weren't so sad
Epicurian, best to save your suggestions for more deserving peeps, like me ![]() |
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#19 |
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Join Date: Mar 2006
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Quote:
I hope you've been practicing your Flemish accent for me.
Will be having some 'waterzooi' too at the end of the month as we are going to Gent (where it originates), with our choir and we'll have a nice meal after the concert. |
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#20 |
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Join Date: Jun 2008
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Quote:
Haha ! No need for practicing, I was born that way.
Will be having some 'waterzooi' too at the end of the month as we are going to Gent (where it originates), with our choir and we'll have a nice meal after the concert. Sounds wonderful. Maybe I'll check out the BBC Food website for a good waterzooi recipe.
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#21 |
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Join Date: Nov 2007
Location: Chester, PSN:Badcompany3004
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Quote:
I often do it with chicken and it's nice. Why is American cooking "bollocks"??
![]() Quote:
I'm glad someone else asked this. God forbid the OP should use a recipe from the country from which the dish originated in the first place.
I was going to contribute my suggestions, but seeing as I'm American, I'll spare the OP my "bullocks". |
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#22 |
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Join Date: Apr 2008
Location: Wallington, Surrey
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Quote:
I thought she just meant the measuring conversions and stuff you know one cup of this and a quart of that. Some people don't know the conversion rates of such thing - I only know because it was in one of the recipe books at home.
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#23 |
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Join Date: Jun 2008
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Quote:
That was what I thought they meant!
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#24 |
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Join Date: Mar 2006
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Quote:
I thought she just meant the measuring conversions and stuff you know one cup of this and a quart of that. Some people don't know the conversion rates of such thing - I only know because it was in one of the recipe books at home.
It's not rocket science and it isn't bollocks. |
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#25 |
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Join Date: Nov 2007
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Oops sorry everyone.
I didn't mean American cooking was 'bollocks' I just meant I just found loads of American websites that didn't have actual recipes on when I googled for recipes.. I shouldn't have said 'bollocks' I know, I use bad language a bit too much. |
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