Spag Bol

[Saitch]

Now, would I be correct in the assumption that a Spag Bol is nearly always a dish prepared, when camping? (We have it a home a bit, too)

My BIL and myself were discussing different styles and the matter of adding a chilli, came into the conversation.

What do the cooks/chefs on here think of a chilli or two in the mix? My opinion is : I don't care, one way or t'other. I do like hot food.

[W&KO]

I’m pretty sure ‘Nats What I Reckon’ allows chilli, I’d have to go an re-check.

Don’t think I’m allowed to post a link.

[Homestar]

Chilli all the way, in pretty much everything not just Sketty. [emoji106][emoji106][emoji106]

I’ve got a batch on the stove top right now simmering away - I make a big batch then divide it up and freeze it - Simmering it takes several hours then it will sit for another 24 hours in the fridge before freezing and then a week in the freezer before defrosting one and heating it up. The flavour really develops over time. [emoji106]

I don’t cook it when camping as you just can’t spend the time needed to get the really great flavours IMO. I would take a frozen one and heat it up when camping though.

[Gav 110]

Thumbs up to chillies from me [emoji1531][emoji892][emoji892][emoji892]
I’ve got to take it easy or I’m the only one that eats it
The missus and kids don’t like a ring sting

I always add a little to the brew anda lot to my plate

[Toxic_Avenger]

I have a scotch bonnet chilli plant at home.
When I finish a BBQ cook, I often chuck a few chillis in the smoker as it cools off. Then finish them in the dehydrator before grinding them to a powder.
I've made a few nice batches of smoked chilli, and this ingredient goes great in spaghetti.

I have also been known to use a small amount of liquid smoke.

[scarry]

No chllies here,hate the bloody things,but spag bog,cant beat the way my mother used to cook it.

We have it often at home,but not usually camping,seeem to cook up simpler stuff,particularly if using an open fire,which we use most of the time.

[Saitch]

Chilli all the way, in pretty much everything not just Sketty. [emoji106][emoji106][emoji106]

I’ve got a batch on the stove top right now simmering away - I make a big batch then divide it up and freeze it - Simmering it takes several hours then it will sit for another 24 hours in the fridge before freezing and then a week in the freezer before defrosting one and heating it up. The flavour really develops over time. [emoji106]

I don’t cook it when camping as you just can’t spend the time needed to get the really great flavours IMO. I would take a frozen one and heat it up when camping though.

Just what I did today. Have to go to Mulgumpin (Moreton Island) tomorrow for a week and have cooked up a a couple of feeds. All home grown vegies, 'erbs and spices.

Oregano, Basil, Rosemary, Bay leaves, Tomatoes, Carrots, Onions, Chilli and Garlic, fresh from the garden.
Unfortunately, I don't produce my own red wine. Perhaps 'Thankfully' would be a better word.
172213

[Homestar]

Just what I did today. Have to go to Mulgumpin (Moreton Island) tomorrow for a week and have cooked up a a couple of feeds. All home grown vegies, 'erbs and spices.

Oregano, Basil, Rosemary, Bay leaves, Tomatoes, Carrots, Onions, Chilli and Garlic, fresh from the garden.
Unfortunately, I don't produce my own red wine. Perhaps 'Thankfully' would be a better word.
172213

Sounds great. I also did a large pea and ham soup and a huge mac and cheese as well. [emoji56]

Was going to do a big pot of chilli but didn’t get around to it after the other lot.

[Saitch]

Chilli all the way, in pretty much everything not just Sketty. [emoji106][emoji106][emoji106]

I’ve got a batch on the stove top right now simmering away - I make a big batch then divide it up and freeze it - Simmering it takes several hours then it will sit for another 24 hours in the fridge before freezing and then a week in the freezer before defrosting one and heating it up. The flavour really develops over time. [emoji106]

I don’t cook it when camping as you just can’t spend the time needed to get the really great flavours IMO. I would take a frozen one and heat it up when camping though.

Is this 'Wombat' tucker?

[trout1105]

Just add the chilli sauce when you dish it out if you want a bit of "bite" with your pasta[thumbsupbig]

I grew a heap of Anaheim chillies this year and they make a fantastic sauce, Not super hot But plenty of flavour and a bit of a kick to it and it goes perfectly with spag bog[biggrin]

[Slunnie]

Spag bols while camping... I've never seen it but it is one of my favourites! I'll have to try it next time

I don't do chilly, but I do a mix of white and black pepper. The white particularly gives the bols some hot kick! I love it like that.

[Homestar]

Is this 'Wombat' tucker?

Not as a rule. Until a few years ago we used to cook a huge spit roast for everyone on the Saturday night but it got to the point is was getting too big and the same people were doing it each year so it’s gone now.

[loanrangie]

Bol sauce in a zip lock bag makes for a quick and easy meal, I like a bit of chilli in mine but the family don't so I add it after.

[OldGuy]

Definitely a chilli fan here, but also lots of garlic. For a bit of flavour variation I also add a good dollop of crunchy peanut butter. As previously mentioned the flavours certainly develop over time