Chilli con carne?

Question

Made one 3 days ago, ate some then and it was hot. Froze the rest and just eating some now.. Why does it taste so much hotter now!!! ouch..

Answer 1

Have you thought that maybe you've gotten hotter yourself?
I 'm joking. The ingredients have blended properly thats why.

Answer 2

Next time, try this one. You can adjust the chilli and cumin to taste. It also isn't laced with sugar and salt (although the stock cube does contain some salt). CHILLI CON CARNE Serves 3 INGREDIENTS 2 onions 1 tablespoon of sunflower oil 500g of minced beef 2 teaspoons of chilli powder 2 teaspoons of ground cumin 400g tin of plum tomatoes* 1 beef stock cube 400g tin of red kidney beans METHOD Peel the onions and chop them into tiny pieces. Put the oil into a frying pan on a medium heat. Add the onion. Fry the onion for about 2 minutes. Stir frequently to stop it sticking. Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits. Add the chilli and cumin, and stir. Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan). Pour the chopped tomatoes into the pan. Crumble the stock cube into the pan. Open the tin of beans and drain off the liquid. Add the beans to the pan. Mix thoroughly. Continue to cook, stirring as the mixture boils, until the sauce has reduced. ADDITIONS & ALTERNATIVES Use minced lamb, pork or turkey instead of minced beef. TIPS Let it cool and reheat it: the flavour improves with reheating. * Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Answer 3

the heat comes from oil in the seeds and body of the hot peppers. oild does not evaporate but water does, freezing it and then re heating it will displace some of the moisture bringing more of the oil out. put some crackers in it.

Answer 4

The spice has had more time to work its way through the food. My chili does the same thing....gets hotter the longer it sits in the fridge.

Answer 5

theres a massive difference between temperature heat and spicy heat
it probably tastes hotter now because it cools down your mouth[being colder] but then also heats it up being spicy
so you feel it more :P

Answer 6

lol... any food you make with spices and peppers will do this over time... eat some tomorrow and see how it goes =)

Answer 7

leftover food is allways better it drinks in the spices

Answer 8

lettin all that flavor come out. Its like pasta

Answer 9

because the ingredients have had time to marinate, and be absorbed more completely

Answer 10

all the spice is more absorbed in.yummmm that sounds good.