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I've been intending to start a chilli page for some time now, but wasn't sure of the angle - should I seek out recipes and present them here, or use only original ones? Provide background information? Links? Finally, during an insomniac weekend of early awakenings, I lay there and devised 10 quite different chilli recipes over the course of two mornings. I wrote quick outlines before I lost them and that was it - we began a series of chilli-based Sundays/Mondays, much to the consternation of my beloved who hates excess heat. But the first recipe allayed her fears - my secret in devising these has been to keep the bulk of the chillies separate from the main meal so that they can be added later. So my unique angle has to be: preparing chilli-based meals to satisfy both chillihedz and the Scoville*-shy!
*the name refers to the units used to measure the scale of heat in chilli peppers, and is that of the man who devised the scale, Wilbur Scoville - 200,000 Scoville units is pretty damn hot!
The spelling of the word 'chilli' is hotly debated but being a Brit, I'm adopting the 'preferred' UK spelling. Also acceptable is 'chili', though many like to distinguish this as being the dish/meal/recipe rather than the pepper, which is generally spelt 'chile' in the US and Mexico.
| Hotness rating | Description |
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Insane! You'll need to take a few breaks in order to finish the meal. |
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Seriously hot. For me, this is just right. |
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A decent level of heat, but not taxing. |
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The lower end of acceptable. |
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Should even be edible by ordinary mortals. |
| You won't find any such recipes on this page! |
Serves 4
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Guess what BBB stands for! But, being vegan, I don't use one of those 'B' words, so the name exists in the initial format only.
12oz (350g) pinto beans, soaked overnight and drained
3 chipotle chillies
about 250ml beer
4 tbsp sunflower oil
pack of Rashers
4 cloves garlic, finely chopped
can chopped tomatoes
2oz (55g) pecans, toasted and powdered
2 tsp smoked paprika
1 tsp cumin
½ tsp cayenne pepper
2 tsp oregano
seasoning
Cook the beans and chillies in the beer till just tender, removing the chillies when softened. Meanwhile, fry the rashers in batches and cut into small strips. In a little of the remaining oil, briefly fry the garlic then add all the remaining ingredients. Season to taste and heat through, adding the cooked beans, with liquid, and the chopped Rashers. Continue to heat through.
Finally, chop the chipotles and fry in the remaining oil. Distribute the fire-free portion(s) before stirring in the chillies. Serve with Quick Garlic Bread.
Serves 4
/
A medium-weight chilli with the distinctive taste of toasted garlic.
6oz (175g) each red and white kidney beans, soaked overnight
1 block smoked tofu, pressed and diced
oil for deep-frying plus about 3 tbsp
1 dried guajillo chilli
3 dried jalapeno chillies
8 cloves garlic, finely chopped
4 tomatoes, finely chopped
2 tbsp paprika
2 tbsp tomato purée
1 tsp cumin
1 tsp oregano
1 tsp hot sauce plus extra to taste
Drain the soaked beans, cover with fresh water and bring to the boil. Cover and simmer for 30 - 45 minutes or until beans are cooked but not mushy. Heat the oil for deep-frying to medium-high heat and deep-fry the tofu till beginning to brown. Remove and set aside. In a small pan, cover the jalapenos with a little water and bring to the boil. Simmer for about 20 - 30 minutes till softened, adding the guajillo for the last 5 minutes, then remove from the water, finely chop and fry in 2 tsp of the oil till cooked. Set aside.
In a large pan, heat the remaining extra oil and fry the garlic till golden brown, then add the tomatoes, tomato purée, herbs and spices and 1 tsp of the hot sauce and cook till slightly mushy. Add the cooked beans and tofu and heat gently to warm through. Serve the fire-fighters first then stir in the remaining sauce and the cooked chillies and dish up to the Dantes.
Accompany with garlic bread.
Black Bean, Sweet Potato and Red Pepper Chilli
Serves 4
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A rich and warming dish with the mellower flavours of Mexico.
12oz (350g) black beans, ideally soaked overnight
12oz (350g) sweet potato, peeled and diced
2 red peppers, deseeded and diced
2 tsp paprika
4 tbsp sunflower oil
seasoning
2 dried habanero chillies
1 recipe enchilada
sauce
1 tsp cocoa
¼ tsp cinnamon
Drain beans, re-cover with water and bring to the boil. Cook for about 30 minutes till just tender. They will cook without soaking, but take a little longer and are more liable to break apart and turn a little mushy. During the cooking, soften the habaneros in the water for about 5 minutes then remove and finely chop. Drain the beans, reserving a little cooking liquid.
Heat the oven to 220°C. Toss the sweet potatoes and peppers in 3 tbsp of the oil and paprika then season and roast in a suitable dish till the potatoes are just tender (20 - 30 minutes). Add to the beans, along with the enchilada sauce and the cocoa and cinnamon.
In a small pan, heat the remaining oil and fry the habaneros. Serve up the wussies then mix the chillies with the remainder and serve the hedz.
Serve with plain rice.
Chunky TVP, Bean and Vegetable Chilli
Serves 4
A rich and warming traditional-style chilli with plenty of kick, plus the flavour to match.
6 oz (170g) TVP chunks, reconstituted with 16 fl oz (450ml) stock plus a few
dashes Tabasco
6 oz kidney beans, soaked overnight and cooked (about 35 - 40 minutes)
4 tbsp sunflower oil
2 onions, chopped
2 red peppers, chopped
1 recipetoasted garlic and tomato sauce, prepared with 2 fl oz (55ml) water
2 chipotle chillies
1 habanero chilli
5 chiltepin chillies
1 tbsp ground coriander
1 tbsp paprika
2 tsp ground cumin
1 tsp cocoa powder
½ tsp cayenne pepper
½ tsp ground cinamon
2 oz (55g) pecans, toasted and ground
Place all the dried chillies in a small container and soak in boiling water for 30 minutes.
Meanwhile, heat 3 tbsp of the oil in a large pan over medium heat and sauté the onions and peppers till tender. Stir in the ground spices and stir for a few seconds then add the TVP, cooked beans, toasted garlic and tomato sauce and the ground pecans.
Drain the chillies, adding the soaking water to the main pan and continue to heat the mixture through. Finely chop the dried chillies and fry in the remaining 1 tbsp oil in a small pan.
Dish up for the cold fish first, stir the fried chillies into the remaining mix and serve the sultans of sultriness.
Serve with plain basmati rice.
Serves 4
A slow-cooked full-on chilli with a smoky barbecue taste.
1lb (450g) mixed beans (just over 3oz/85g each of black, pinto, red kidney, white kidney, blackeye), soaked overnight
14 fl oz (400ml) passata
3 tbsp molasses
1 red onion, chopped medium-fine
4 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tbsp smoked paprika
½ tsp cayenne pepper
seasoning
2 chipotle chillies
1 habanero chilli
1 tbsp sunflower oil
Pre-heat the oven to 150°C. In a large oven-proof dish, mix together the beans, onion, garlic, passata, molasses, spices and seasoning. Cover and bake for 2½ to 4 hours until the beans are tender. Remove periodically to check and stir, adding a little water if the mixture becomes too dry. The final result should have the look of very dark canned baked beans (but it tastes much better!).
Meanwhile, soak the dried chillies in boiling water for 30 minutes. Drain and chop finely then sauté in the oil. Serve the chilly heads before adding and serving the chillihedz.
Serve with Mexican Smashed Potatoes.Serves 1 - 2
This is something you can knock up at the last minute on a per-portion basis to accompany Moroccan cuisine. Raw garlic and cumin provide the distinctive taste.
1 clove garlic, chopped
½ tsp salt
½ tsp ground cumin
½ tsp cayenne pepper
1 tbsp Tabasco sauce
Grind the garlic with the salt using pestle and mortar, or the end of a rolling pin and bowl. Add the remaining ingredients and continue grinding to a smooth-ish paste.
Mushroom and Puy Lentil Chilli
Serves 4
An earthy autumnal chilli.
12 oz (350g) Puy lentils,
cooked
5 tbsp sunflower oil
12 oz (350g) field mushrooms, chopped medium-fine
1 quantityToasted Garlic and Tomato Sauce
seasoning
3 chipotle chillies
chopped fresh coriander
In a small pan, bring a little water to the boil and add the chipotles. Simmer about 10 – 20 minutes till softened. Drain and reserve the soaking liquid then finely chop the chillies.
Meanwhile, heat 4 tbsp of the oil in a large pan and fry the mushrooms till cooked. Season then add the cooked lentils, the chilli soaking liquid and the sauce. Mix well and adjust the seasoning.
In a small pan, heat the remaining oil and fry the chopped chillies. Stir a quarter of these into the main pan, serve the wussies then mix in the remaining chillies and dish up to the hedz. Garnish all with chopped fresh coriander.
Serve with garlic bread.
Red Lentil, Sausage and Apple Chilli
Serves 4
An unusual recipe but it turned out exactly as I'd hoped.
3 ripe tomatoes, stalk removed and finely chopped
6 cloves garlic, finely chopped
1lb (450g) red lentils
1 tbsp lime juice
2 tbsp tequila (optional)
1 tsp oregano
1 tsp cumin powder
1 dried red chilli
1 dried habenero per chillihead
seasoning
1 tbsp sunflower oil
8 vegan sausages (recommend Linda McCartney or Sosmix)
2 tbsp vegan margarine
2 eating apples, peeled, cored and roughly chopped
Put the tomatoes and garlic in a large pan with a little water and bring to the boil. Simmer for a few minutes then add the lentils, lime juice, tequila (if using), oregano, cumin, whole chillies and seasoning with a further 25 fl oz (700ml) water and bring to the boil. After 5 minutes simmering, remove the whole chillies. De-seed the ordinary one, finely chop the flesh and add to the lentil mix. Finely chop the seeds, along with the habaneros and fry in the oil till the aroma begins to catch in the throat.
Meanwhile, fry the apples gently in the margarine till cooked but firm-ish, and grill the sausages. When complete, cut the sausages into about 5 pieces each and mix with the apples and lentils. Serve up the chilli-challenged then add the habenero mix to the rest.
Serve with garlic bread.
Roast Aubergine and Tofu Chilli
Serves 4
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2 medium aubergines, diced to ½” (1cm) cubes
5 tbsp olive oil
seasoning
1 tbsp paprika
5 cloves garlic, finely chopped
3 tomatoes, chopped
1 tsp dried oregano
1 tsp ground cumin
½ tsp cayenne pepper
dash Tabasco sauce
6 spring onions, chopped
1 block smoked tofu, pressed then diced to ½” (1cm) cubes
8 dried birds-eye chillies, soaked in a little hot water then finely chopped
fresh coriander to garnish
Pre-heat the oven to 200°C. Toss the aubergine cubes in 4 tbsp of the oil, then the seasoning and paprika and roast till softening, about 20 minutes. Meanwhile, fry the garlic in the remaining oil till golden-brown, then add the tomatoes, oregano, cumin, cayenne, Tabasco and seasoning. Simmer for a few minutes to obtain a sauce-like consistency then remove from heat.
As the aubergine begins to soften, add the spring onions, mix well and replace in the oven for a further 5 minutes, then stir in the tofu and sauce and allow to heat through. Fry the chopped chillies in a little oil then serve the chilli-intolerants; mix the chillies with the remainder and dish up for the chillihedz.
Serve with a suitable rice dish.
Roasted Butternut Squash and Bean Chilli
Serves 4
The inaugural offering for the new Chilli! season is this attractive mellow smoky recipe, providing a slightly different spectrum of flavours from the norm, but with plenty of chilli 'oomph' for those who like it hot.
6oz (180g) dried red kidney beans, soaked overnight and cooked
1 dried chipotle chilli, soaked in a little hot water
1 butternut squash, peeled, cored and diced to 1" (2.5cm) pieces
6 - 8oz (180 - 220g) thin green beans, topped, tailed and halved
3 tbsp olive oil
2 tsp smoked paprika
¼ tsp cayenne pepper
3 chillies (red, green or a mixture), left whole
2 tbsp olive oil
3 cloves garlic, finely chopped
1 tsp each dried oregano, cumin and paprika
3 tomatoes, cored and finely chopped
2 tsp lime juice
2 tbsp tequila (optional)
seasoning
Pre-heat the oven to 200°C. In a suitable casserole dish, toss the prepared squash and green beans in the oil with a little seasoning plus the smoked paprika, cayenne and whole chillies. Place in the oven, uncovered, for 30 minutes, turning occasionally.
Now make the sauce: heat 1 tbsp of the remaining oil in a small saucepan and sauté the garlic for a minute. Add the oregano and spices, stir briefly, then add the tomatoes and cook until the tomatoes look mushy and a little darker. Season, then add the lime and tequila (if using), plus the soaking liquid from the chipotle and stir through.
Remove the whole chillies from the casserole and check for tenderness - the squash should be quite tender, the beans somewhat al dente. At this stage, add the cooked kidney beans and the sauce then stir through and replace for 5 minutes to heat through.
Top the whole roasted chillies and chop finely, along with the chipotle. Heat the remaining 1 tbsp oil and fry these till the aroma of the chipotle catches in the throat. Remove from heat.
Serve the wimp(s) first then stir the chilli mix into the remainder of the casserole and serve the chillihedz. Ideal served with plain basmati rice (allow 2 - 3oz per person, depending on appetite).
Smoked Tofu, White Bean, Roasted Leek and Smoked Garlic Chilli
Serves 2
A lighter-weight chilli in a creamy sauce.
1lb (450g) leeks, sliced
4 tbsp olive oil
seasoning
3 chipotle chillies
1 recipe enchilada
sauce, prepared using smoked garlic as the 'chunky variation'
1 pack (8 - 10 oz/225 - 280 g) smoked tofu,
pressed and mashed
2 cans cannellini beans, drained
4 fl oz (100ml) soya cream
Pre-heat the oven to 200°C. Toss the leeks in 3 tbsp of the oil, add some seasoning and place in the oven in a suitable dish, large enough to hold them in a single layer. Soak the chillies in boiling water until softened (20 minutes). Prepare the enchilada sauce and mix in the mashed tofu and beans; heat through, adding the leeks and soya cream, plus the chilli soaking water.
Finely chop the chillies and sauté in the remaining oil. Serve the wimp(s) first then stir the chillies into the remainder of the dish and serve the chillihedz.
Serve with garlic bread, prepared with 2 cloves smoked and 1 clove ordinary garlic.
Smoky Mashed Tofu Chilli with Roasted Courgettes and Sweetcorn
Serves 4
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(depending on number of chipotles)
Whilst not the hottest of chillies, this certainly scores well on the taste front.
2 - 3 chipotle chillies
12oz (350g) frozen sweetcorn
12oz (350g) courgettes, diced
seasoning
1 tbsp smoked paprika
3 tbsp olive oil
2 tbsp sunflower oil
1 onion, finely chopped
1 block smoked tofu, pressed and mashed
3 tomatoes, diced
6 cloves garlic, finely chopped
1 tsp oregano
1 tsp ground cumin
1/2 tsp cayenne pepper
Pre-heat the oven to 220°C. Put the chipotle chillies in a small pan with a little water. Bring to the boil and simmer gently till the chillies are soft and re-hydrated. Squeeze out any excess water and set aside, saving the liquid.
In a large roasting tin, toss the courgettes and sweetcorn with seasoning and smoked paprika, then with the olive oil. Roast for about 30 minutes, or until the courgettes are cooked but still with a little crunch left.
In a large pan, heat the sunflower oil and fry the onion till beginning to brown. Add the smoked tofu and fry a little longer. Remove from heat and set aside.
In a further small pan, heat the tomatoes with the chipotle soaking water and the garlic. Bring to the boil and simmer till a sauce consistency is reached. Add the oregano, cumin and cayenne.
Add the sauce to the tofu pan, along with the contents of the roasting tin and heat through. Finely chop the chipotles and fry in a little oil till cooked. Serve up the scorch-spurners first, then mix in the chipotles and provide for the frizzle-fanciers.
Serve with garlic bread.
Serves 4
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(depending on deployment of sauce)
Inspired by a dish called 'Armenian Potatoes' by Charmaine Soloman.
1 large red onion, chopped
4 tbsp olive oil
3lb (1.5kg) potatoes, cut to 1/2" (1.5cm) cubes, parboiled for 3 - 5 minutes
2 tbsp smoked paprika
½ tsp cayenne pepper
seasoning
3 tbsp tomato purée
3 tbsp each chopped fresh parsley and coriander
hot sauce to taste (e.g. Pain 100%) or 2 - 3
chipotle chillies, soaked, chopped and sautéed
Pre-heat the oven to 200°C; place the onion in a large roasting tin with the oil, toss well and roast for 10 minutes, then add the parboiled potatoes, seasoning and spices. Mix well to get an even coating of the spices on the potatoes and continue roasting for 30 - 45 minutes until cooked. About 5 minutes before completion, add the tomato purée and herbs (and a little water if sticking), mix well and return to the oven.
Serve the plain Janes first, add the hot sauce or chillies, then divide the rest between the spiceheads. Serve with Mexican rice and noodles.
Soya Mince and Green Pepper Chilli
Serves 4
Resembling the traditional 'con carne' dish somewhat, this is a serious chilli
when prepared exactly as described. The green peppers provide a diversionary
edge, but the habanero heat tells - be warned! (or should that be 'be warmed!'?)
8oz (220g) soya mince, reconstituted with 21 fl oz (600ml)
stock with a
little Tabasco sauce
2 tbsp sunflower oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 green peppers, finely diced
1 green chilli, de-seeded (reserve and chop the seeds) and finely chopped
2 tsp ground cumin
1 tbsp ground coriander
1 tsp each paprika, smoked paprika, cocoa powder and oregano
¼ tsp each cayenne pepper and ground cinnamon
3½ fl oz (100ml) passata
seasoning
2 dried habanero chillies, soaked in hot water for 30 minutes
1 tbsp sunflower oil
Heat the oil in a large pan and sauté the onion till translucent. Add the garlic
and all peppers and sauté till cooked, then add all the herbs and spices. Stir
briefly, then add the passata and the TVP mince. Heat through.
Drain the habaneros and add the soaking water to the chilli. Finely chop and
sauté in the remaining oil with the chopped chilli seeds until the aroma catches.
As usual, serve the heat-haters first then stir the sauté mix into the TVP for
the chillihedz. Serve with garlic bread
Serves 4
It probably seems like a lot of fuss to cook the lentils as suggested, but I urge anyone trying this recipe to do so - the texture is a very important part of the end result and lifts this from a tasty-but-sloppy mess to a more sophisticated dish.
6 oz red lentils
5 oz green lentils
5 oz Puy lentils
1 can (15fl oz/440ml) cider or beer
4 tbsp olive oil
1 onion, finely chopped
2 stalks finely chopped celery
2 carrots, grated
6 - 8 cloves garlic, finely chopped
2 tsp cumin
2 tsp coriander
2 tsp paprika
1 tsp oregano
½ tsp cayenne pepper
4 tomatoes, finely chopped
seasoning
1 bunch coriander, chopped
6 - 12 green finger or red birdseye chillies, thinly sliced
In three separate pans, soak the lentils in boiling water and allow to stand for 30 minutes. Drain, then divide the cider between the separate lots and heat to boiling. Simmer until each lot feels just-cooked. Drain, reserving any remaining liquid then combine and set aside.
In a large pan, heat 3 tbsp of the oil and saute the onion and celery till softening. Add the grated carrot, cook for a little longer, then add the garlic. Cook for a further minute then add all the ground spices and oregano. Stir briefly, then add the tomatoes and cook till mushy. Add the reserved cider and some seasoning then stir in the coriander and mixed lentils. Stir well to combine then check the seasoning, adjust if necessary and heat through slowly.
In a small pan, heat the remaining 1 tbsp oil then add the sliced chillies and fry till just beginning to brown. Usual drill: serve the Scoville-shy first then mix the chillies into the remainder and divide between the Dantes. Serve with flour tortillas and grated Cheezely.
| Product | Hotness/Taste Rating | Description | Availability | |
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Hot Sauces |
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Pain 100% |
***** |
THIS is the daddy! Generally speaking, half to one teaspoon per serving will suffice. It's got a fantastic taste as well as the heat. A must-have. | Specialist |
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Tabasco |
***** |
The classic hot sauce, once the only one. It's still worth having as a standby because of the taste. Makes an excellent speedy harissa. | Widely available |
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Tabasco 'Hot habanero' |
** |
For some reason, this doesn't seem any hotter than the ordinary. There is the distinctive taste of habanero, but without any real kick. Disappointing. | Widely available |
| Link | Description |
| Chile Head UK | A useful starting point for background information. |
| Fiery-foods.com - Dave's Pepper Pages | Comprehensive US-based site: the chilli culture is BIG over there, especially further south |
| PepperFool | Another excellent US-based site |
