The best Chili in the World . . . EVER!
Simon Rimmer is the resident chef on BBC2’s Something for the Weekend. A couple of weeks ago on his twitter feed (@simonrim) he announced a new website he’d setup, eatsimonrimmer.com where he’s asking people to film themselves cooking their recipes and upload them.
As I seem to keep banging on about cooking on here and enjoy it so much (as anyone who has been round to our house for dinner will know), I thought it was a good opportunity to put my money where my mouth is and film something.As usual with these things I totally failed to plan anything and so didn’t record enough of some things and did others in the wrong order, but I managed to cobble something together that should do the job. Thanks to youTube now only allowing videos to be 10 minutes long I’ve had to split it in two.
Next time I’ll make sure I keep it under 10 minutes.
Let me know what you think and if you try it, or if you’ve got any personal tweaks you make to your own Chili’s that I could try out.
Finally, please no-one mention to theWife that I obviously didn’t clean the top of the cooker before I started filming. Although in my defence I dropped some ot the things on it because I was trying to cook with one hand and film with the other!
Recipe part 1 . . .
Recipe part 2 . . .
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3 Responses to “The best Chili in the World . . . EVER!”
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OK, so when can I come and taste it!!!!???
I’d suggest waiting until it gets a bit colder so you can really feel the benefit . . . I’ll talk to theWife when she’s back from sunny Windermere and we’ll sort something out (that’ll probably involve Rock Band and the like too)
Off to make this next – could be interesting as I don’t like celery in salads. I’ll leave that quite chunky so I can pick it out if needs be 🙂
I’ve written a few notes so I’ll put them so it’s a handy guide for others – but watch the video!
handful of mushrooms
2 small onions
3 sticks of celery
yellow pepper
half a red pepper (
lean mince + some left over roast beef
1 tin of black eyed beans
1 tin of kidney beans
1 tin of chopped tomatoes
S&P
lea and perrins
dash of balsamic vinegar
(looks like a tablespoon of each)
turmeric
paprika
garam masala
ground chilli
oxo cube
scotch bonnet
dash of liquid smoke
500ml boiling water
fry onions
add mince + brown
add about half sauce + turn heat up
keep mince away from edges to prevent it catching
leave to absorb some liquid
add half a glass of red wine
keep adding liquid and remainder of half a glass of wine
once it stops absorbing the liquid add roast beef, mushrooms, scotch bonnet
leave for a while then add peppers, celery, beans, tomatoes
then turn down heat and simmer