Alastair Hendy's Chilli is fairly similar to my own 'house' chilli, but he intrigued me by mixing the paprika powder with a tablespoon of vinegar. He also used LOTS of tomato puree as well as tinned tomatoes, which I decided not to do! The end result was a good, trad chilli con carne with an intriguing back note from the vinegar. I also added the grated mozzarella touch that he suggested, which made a nice change. Not sure whether I would forego my own recipe in the future, though. I used kosher minced beef steak, which I mistakenly ordered from Ocado, and the taste was similar to lamb - I wonder why?
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