Chilli con carne and SWEDE

[slope]

Anyone else?

Cubed like the carrot, slightly larger but added later in the mix?

[Basil]

NO!  Just FUCK OFF!
 

Sorry.  No offence meant.
 

[Eccentrica Gallumbits]

Anyone else?

Cubed like the carrot, slightly larger but added later in the mix?

Sick and wrong.

[T42]

Not even Danish.

I put banana, cloves and cinnamon in mine.

[Jakob W]

Eh, if you've some to use up, why not?

[Ham]

Anyone else?

Cubed like the carrot, slightly larger but added later in the mix?

Just looked up in a dictionary, apparently "carne" doesn't mean carrot either.

You could ask about that in Texas, but remember they have guns there.

[hellymedic]

Seems like a reasonable way to make a 'slimline' chilli.
It might have other features in common with 'slimline' foods.
At least this will not feature loads of added sugar.
But if you fell your meat dish has been watered down, you may well be right.

[Ham]

Sugar? Chilli? Have I slipped into a parallel universe?

[hellymedic]

I wouldn't but much manufactured food, especially' low-fat, does. 
Heinz Beanz do...

[PaulF]

If you put in enough chilli I suppose it would mask the taste! But seriously no!

[slope]

Perhaps I should send you all samples? Beef + swede (cubed not mushy) + cumin + chipotle chilli = num nums

Think of it as a Welsh antidote to Delia's divine Latin American Beef Stew (which uses butternut squash to great effect but which don't have no flavour compared with the earthy sweetness of swede)

http://www.deliaonline.com/recipes/type-of-dish/one-pot-recipes/latin-american-beef-stew-with-marinated-red-onion-salad

Chilli con carne with turnip replacing the swede is also good  - honest

Apparently 'fusion' in Welsh is ymasiad

[ElyDave]

No, No, No

No root veg in chilli.  That's just wrong.

Mince and mashed swede or neeps though, perfeclty acceptable north of the border.

[Feanor]

In my days of working on 700-series semi-submerisbles, it seemed the cooks just did mince.
They dressed it up differently some days, but basically they could just cook mince.

Some days, it was just plain mince.
Some days it was called Bolognese.
Some days it was called Chilli.

But it was basically indistinguishable.

[spesh]

No, No, No

No root veg in chilli.  That's just wrong.

I plead guilty to using carrots in my last batch of chilli, but in mitigation, I had some carrots and celery that needed using up, so I sweated off a soffritto/mirepoix and then blitzed the vegetables with a couple of tins of chopped tomato to make the sauce, similar to how I make ragù bolognese.

Mince and mashed swede or neeps though, perfeclty acceptable north of the border.

Prefreably with a wee dram or several to help it down...

[ElyDave]

In my days of working on 700-series semi-submerisbles, it seemed the cooks just did mince.
They dressed it up differently some days, but basically they could just cook mince.

Some days, it was just plain mince.
Some days it was called Bolognese.
Some days it was called Chilli.

But it was basically indistinguishable.

I was on the Bleo Holm a few weeks ago, food was superb, they even had a Thai chef

[Feanor]

In my days of working on 700-series semi-submerisbles, it seemed the cooks just did mince.
They dressed it up differently some days, but basically they could just cook mince.

Some days, it was just plain mince.
Some days it was called Bolognese.
Some days it was called Chilli.

But it was basically indistinguishable.

I was on the Bleo Holm a few weeks ago, food was superb, they even had a Thai chef

Well, yes. I've been on excellent flotels with excellent accommodation alongside knackered old installations which are falling apart, and their own accommodation modules have been shut down.
But I'm sure you are old enough to have experienced the delights of rusty old Sedco 700 series semi-subs too

[ElyDave]

In my days of working on 700-series semi-submerisbles, it seemed the cooks just did mince.
They dressed it up differently some days, but basically they could just cook mince.

Some days, it was just plain mince.
Some days it was called Bolognese.
Some days it was called Chilli.

But it was basically indistinguishable.

I was on the Bleo Holm a few weeks ago, food was superb, they even had a Thai chef

Well, yes. I've been on excellent flotels with excellent accommodation alongside knackered old installations which are falling apart, and their own accommodation modules have been shut down.
But I'm sure you are old enough to have experienced the delights of rusty old Sedco 700 series semi-subs too

Oh yes, and then there are the NUIs