Chilli con carne

[wolshouse]

I made a quantity of chilli con carne and froze four fifths of it for future use. The fifth portion we had last night and it is not quite spicy enough. Which spice would one add on reheating (other than chilli itself) which would not taste raw for the short time needed to reheat? Thanks for suggestions.

[Bewlay Bros]

Some people put some dark chocolate in the chilli which supposed to bring out the richness of the existing spices.

I would put some dried chill flakes in it which will easily blend in through gentle heating.

[wolshouse]

Thank you, I haven't come across dried chilli flakes.

[isymcd]

i would use tabasco sauce

[Bewlay Bros]

Quite popular recently. Can be found alongside all the spices in Sainsburys etc. They are as hot as fresh chilli, so don't be tempted to overdo it!!! as they are freeze dried, the flavour is released through gentle heating.

[whiffey]

I would add 2 things - sprinkle generously with cayenne pepper, and finely chopped hot green chilli - the latter in particular will add a gorgeous zing.

[wolshouse]

Thanks, everyone, I'm feeling quite hungry.

[Clanad]

Look in the oriental section of your grocery store for Chili Oil... it imparts the heat and spiciness you want but is easy to control. As well, it mixes thoroughly without much cooking so each diner can add their own to achieve individual flavor preferances...

[chazza]

Quite often, the spices will develop on "sitting" or being frozen and heated up. Try the other portions after defrosting to see if it is any hotter, and if not, sprinkle cayenne pepper into it and mix in well

[Kleiber]

It's probably too late now, 'cos you'll have eaten it, but for future reference, a little bit of ground cumin will liven it up! K x