Chilli Con / Sin Carne v2.3
Fancied something spicy yesterday to help exorcise this cold/flu thing. Decided on chilli. Had some Scotch Bonnet chillies in the fridge. I've never used these before. Weird looking things. Quite strong too. Stronger than I thought. Lots of flavour but I used three of them in my mixture and I think it was a little too much. Feel free to tone it down more yourself, or tone it up if you feel you have something to prove to the world.
Ingredients
- 200g Kidney beans (pre-cooked or tinned)
- 150g Black eye beans
- 150g Sweetcorn
- 1 large green capsicum pepper
- 200ml stock
- 4 small red finger chillies or two scotch bonnet chillies (adjust to taste)
- One large onion
- one large garlic clove
- 4-5 large mushrooms
- Tomato purée
- oil
- Paprika powder
- Thyme
- Basil
- Oregano
You can of course substitute all vegetables for meat if you so desire.
Method
I used Marigold Swiss Vegetable Bouillion myself but this is in no way a product reccomendation. I just find it's handier for sprinkling in as it's a powder. Kinda like I used to with Veg Oxo cubes before they become impossible to buy locally.
Line the bottom of a large saucepan with oil. I use groundnut but olive or so will do to taste. Heat at medium and then throw in chopped garlic and onion and fry until the onion is clear. Add chopped chillis and sprinkle in brown sugar. Fry until the mixture is carmelised and the frying of the chillis makes your eyes sting. I use frozen chillis. Dunno if you can buy ready frozen chillis, I freeze my own. I saw Mick Fleetwood of all people on a cookery program years ago where he reccomended it. I've been doing it ever since.
Removed the mixture from the pan and set to one side. Preferably on a plate or something.
Next add sweetcorn and the onions and stuff you set aside earlier. Mix and heat well. Add paprika powder, herbs and salt and pepper. Add tomatoes and puree along with kidney beans, thinly sliced pepper and chopped mushrooms. Add the 200ml vegetable stock, cover and simmer on a low heat for 40 minutes.
Many people find cooking a chilli slowly is best, and often find that it actually tastes better the next day due to marinating.
Serve with freshly boiled rice.
