Basic Chilli Template

Amounts are to taste:
[Stage one]
Chopped red onion
Chopped garlic
Chopped fresh ginger
Chopped big red chillies (mild)
Chopped birds eye chillies (red or green, quite hot)
Chopped scotch bonnets (hot)
[Fry onion in some olive oil. When getting translucent, and rest of ingredients. May need to add some more oil. When the garlic is browning. On to stage two.]
[Stage two]
Some tins of chopped tomato
Some tomato puree
Some basil
Some thyme
Bay leaf optional
Some sliced mushroom
Some chopped capsicum pepper
Some kidney beans
Other beans optional (butter beans are nice)
Lentils optional (Pro tip: if adding lentils to adding lentils, especially red lentils, I recommend adding some garam masala as well. Lifts the flavour.)
Veggie mince optional
Pearled barley very optional
Stock (some reclaimed from swilling water around tom tims)
Water to keep topping up with if it get too sticky or dry
Dash of red wine optional
Worcester sauce optional
Any other flavouring you feel like optional (I quite often add random herbs or spices
[[Secret ingredient: a spoonful of Marmite]]
[Cook everything up together, but wait until there is enough fluid before you add the dry/sticky ingredients in.]
[Serve with carb of choice. I currently fond of using Ryvita as dipper instead of tortilla chips.]
[Also serve with a a “cooler” such as natural yogurt, soured cream or something else.

You want more than one type of chilli in there to broaden the flavour. I use all three, plus occasionally others as well. If you are feeling masochistic you can go hotter than scotch bonnets, but I although you may get something of the same heat, I think you lose something in the flavour.

BTW – if you get the chance, of all the tortilla chips, I think blue corn ones are the best. Only seem to find them in health food shops.

There you go. It’s a “Zen” recipe, which is why I couldn’t give you a link. You just do it until it looks right, feels right, tastes right. And with practice you get it better and better.

One thought on “Basic Chilli Template

  1. Hmm, must try with the variety of chillies. I find the scotch bonnet on its own brings a great flavour (with the other tasty ingredients, of course), but I guess that’s missing your point.

    One difference: I always use chickpeas. Soaked overnight, as with most pulses. And leeks are another staple, complementing and bulking out the onion and garlic.

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