The first stage of my chunky chilli is done - I used beef shin with toasted whole chillies (ground up), Mexican oregano, garlic and a can of chocolate stout. That was the marinade. Then slow cooked for four hours with some tomato purée and onion . Now I'm thinking what type of beans to add (if at all) and also considering adding roasted red peppers. It needs something extra. Its very dark. Not that dark is a bad thing.
Was the chili pepper marinade used in the final chili, or just for marinating?
CD
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