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On Wed, Nov 26, 2003 at 07:48:13PM +0000, Kate L Pugh wrote: > What do you put in chilli? Meat chilli or veggie chilli. > > I have one cooking here right now. Things I can remember putting in > are: onions, extra-lean beef mince, cooked kidney beans, canned > tomatoes, tomato puree, a pinch of ground ginger, a pinch of ground > cinnamon, ground cumin, ground coriander, an absolute shitload of > paprika, garlic puree, worcestershire sauce, a slug of tequila, a > stock cube (would have preferred soy sauce), tabasco sauce, Mrs > Bassa's chilli and garlic sauce, some rather good-quality red wine > vinegar (would have used red wine if there had been any). > > I won't make chilli without paprika. I'll make it without chilli if I > absolutely have to, but paprika is a must. There are about 3 > tablespoons in this one; that's one per person. I generally keep > adding paprika until it looks red (this is before the tomatoes go in). Just made myself a vegi chilli for lunch, to serve 2. 1 stick celery heart, 1/4 onion, 2 cloves garlic, 1 can kidney beans, 1 can valfrutta chopped 'tuscan' tomatoes, 1 tsp schwarz cajun spice, 1.5 tbsp paprika, 1 chopped dried birds-eye chilli, 2 tbsp red wine vinegar, 2 tsp worcertershire sauce, pinch of nutmeg, salt, sugar, lemon juice. Total chopping/washing time about 5 mins, total cooking time 10 mins. Simmered for another 5 til the rice was ready. Served with long-grain rice, guacamole and a bit of left-over sour cream. Wow. That was *incredibly* easy. Just out of stuff in the fridge/cupboard too. Good call Kake :) /joel
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