Comments on: The Ultimate Chilli Con Carne – Take Two

By: Chilli and Baked Potatoes | Dinner Diary

Chilli and Baked Potatoes | Dinner Diary — Sun, 24 Oct 2010 11:06:41 +0000

[...] mostly followed this recipe, but reduced some of the spicing since last time it was a bit too powerful. We also used beef mince [...]

By: Gareth

Gareth — Wed, 21 Apr 2010 09:30:02 +0000

Old Peculier is quite sweet – it might work. Hmmmm. I may experiment. I can always drink whats left!

By: Kerri

Kerri — Tue, 20 Apr 2010 13:03:02 +0000

I used Innis and Gunn this time, Gareth. I think different beers would definitely affect the flavour but perhaps not always in a positve way, I can imagine stout being quite bitter which would be fine if you balanced it with sweetness elsewhere but might be too harsh otherwise.

By: Gareth

Gareth — Tue, 20 Apr 2010 10:47:39 +0000

What kind of beer did you use – do you think different varieties might make a difference? A stout or something strong like Theakstons Old Peculier maybe?

By: Kerri

Kerri — Wed, 14 Apr 2010 17:45:18 +0000

I’m glad you enjoyed it, Jeff. We usually use red wine too but I did like the difference the beer made. I thought about cooking in the oven this time too but wasn’t sure of the timings, it’s a good idea though.

By: Jeff

Jeff — Mon, 12 Apr 2010 22:12:26 +0000

Worked out really well. I used red wine instead of beer and cooked it in the oven as it was already on to do the chilli and garlic. Came out really well.

By: Niamh

Niamh — Sun, 11 Apr 2010 22:05:10 +0000

Oh, I like the idea of the beer in your Chilli Con Carne! Looks like a great recipe. .-= Niamh´s last blog ..Recipe: Home Cured Salmon =-.

By: gourmet chick

gourmet chick — Thu, 08 Apr 2010 07:19:35 +0000

Looks brilliant and that skirt steak was a bargain .-= gourmet chick´s last blog ..La Fromagerie =-.