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Whatcha Eating?

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Doom! said:
Keep teasing us with these non existent goodies and we will take your AI away from you. :p
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It’s funny because I had JUST SAID I would punch kittens for these, and they were NOT in any of my locals.. Seen online that they’re like finding hen’s teeth… Then we were grabbing up our bi-weekly stash, and sonofabitch.. 🤩🤷🏻‍♂️
 
9x19 said:
When the beans hit the pot it's no longer Chili... just chilli-flavored gruel! 🤪
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Here's some I made tonight.

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Beef was fried off with caramelised fried onions and garlic, paprika, salt, pepper and...... Oxo.
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Bit of brewdog IPA BBQ sauce. A local 'Indian Pale Ale' from Wales going into a 'Chilli Con Carne' that's not from Texas. Obviously. Or India. 🤣 100% fake. 😝

Added to this was about 25ml of Dark soy sauce. 👌

25548.webp

I add 2 diced red peppers. This is a cooked with a lid on for 10 minutes or so. Then left to thicken on a low heat with the lid off for 20 minutes.

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Thickens up lovely when left to stand and often tastes even better the next day.

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Thick, tasty - medium-hot on the heat (locals would say off the charts hot, but it really isn't that hot).

But you certainly remember what it is you had the following day. Champion!

Savoury, spicy, fruity, meaty - what's not to love - Texas or not, it's a lovely Autumn warming plate of grub.

Prep time: 10 minutes

Cook time: 30 minutes

The vat I made of this is way too much for the 2 of us, so the rest is carefully stored in plastic tubs and kept in the fridge for upto 4 days. Served with fresh rice, it's a quick and easy 10 minute meal for after work mid week.

Always a winner.

I've heard of people making this with Coffee or chocolate?

Seems that there are limitless variations.
 
Horatio said:
Here's some I made tonight.

View attachment 251623
View attachment 251624
View attachment 251626
View attachment 251627
Beef was fried off with caramelised fried onions and garlic, paprika, salt, pepper and...... Oxo.
View attachment 251628
View attachment 251629
View attachment 251630
Bit of brewdog IPA BBQ sauce. A local 'Indian Pale Ale' from Wales going into a 'Chilli Con Carne' that's not from Texas. Obviously. Or India. 🤣 100% fake. 😝

Added to this was about 25ml of Dark soy sauce. 👌

View attachment 251631
I add 2 diced red peppers. This is a cooked with a lid on for 10 minutes or so. Then left to thicken on a low heat with the lid off for 20 minutes.

View attachment 251632
Thickens up lovely when left to stand and often tastes even better the next day.

View attachment 251633
Thick, tasty - medium-hot on the heat (locals would say off the charts hot, but it really isn't that hot).

But you certainly remember what it is you had the following day. Champion!

Savoury, spicy, fruity, meaty - what's not to love - Texas or not, it's a lovely Autumn warming plate of grub.

Prep time: 10 minutes

Cook time: 30 minutes

The vat I made of this is way too much for the 2 of us, so the rest is carefully stored in plastic tubs and kept in the fridge for upto 4 days. Served with fresh rice, it's a quick and easy 10 minute meal for after work mid week.

Always a winner.

I've heard of people making this with Coffee or chocolate?

Seems that there are limitless variations.
Click to expand...
You're a madman! I love it!
 

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