Tuesday, 19 October 2010

Basic Chilli

The following is my favourite chilli recipe.  It's a work in progress, since I generally experiment with the spices.  You can add other stuff to it, too.  It's based on this one.

2 Tomatoes
2 Tins of Chopped Tomatoes (in their juices)
1 Onion
1 Cup of Mushrooms
2 Tins of Kidney Beans
1 Green Bell Pepper
Dash of Cayenne Pepper

Spices - I used salt, pepper, a mixture of Indian spices (don't ask me which ones, it was a pre-made mix), and garlic salt (there is nothing bad about garlic salt).

You can also add in various other vegetables - just go with what you like.  This recipe is very open to customisation.

  1. Slice everything (except the tinned tomatoes and kidney beans, obviously), and deseed the tomatoes and bell pepper.  
  2. Fry the onion, mushrooms, tomatoes, and bell pepper together.  When the onions start to go translucent around the edges, add the tomatoes and juice, and bring to a simmer.  
  3. Add the (strained) kidney beans and leave to simmer for about twenty minutes.  Season to taste.

The liquid should reduce as it simmers - if you want it thinner, add the water from the kidney beans.

I find this freezes really well, and lasts in the fridge for about a week.  It's quite proteiny, especially if you go ahead and add a few more tins of beans (any kind, really).

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