The Kitchen - Chilli Con Carne

The Kitchen Chilli Con Carne [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] RESULT:  PENDING Good. Difficult getting the intensity and degree of hotness I wanted (for once, I was light on the chillies). Could easily have doubled my dry spices, as well. Eventually threw in more cumin, dry chilli, and powdered coriander, and cooked things right down. Burns over me from the splutter, when I decided to amp up the heat to draw out the liquid. This was a beer & crushed tomato combo.  Blitzed the tomato because I don't like tomato pieces much, even if its crushed tomato. An enormous batch that had to be spread over two separate large cooking utensils after it was assembled in one large pot, as I wasn't game to let it be in the largest pot I have (base too thin for my liking, worried about catching). Fair amount of work & messing about because of the volume (I'm exhausted.  But that doesn't take much ... LOL). We're good for chilli beef dinners for a while now. I'm going to feed my face & try to get through some of The WikiLeaks Files (yet to read it ... too easily distracted). ---------------------- ---------------------- *Caramel again ... I've gone from donuts addiction to caramel addition.  I love this stuff.  Third lot I've made in the last 3 days.  Uh-oh.  LOL