Yeh, odd choice of title I know. I think, pretty much every chili I ever made, has contained garlic and onion; neither of which lends itself to a tonsil hockey session, with ya significant other. Plus, I personally like to spice things up a notch or 3; so a dish that: doesn’t only sting when you eat it, doesn’t bode well for romantic apologies either. ;o)
The title is more a reference to my tendency to flirt with the recipe book; but then to kiss it goodbye and simply make it up as I go along.
This isn’t to say that I’m some kinda culinary savant. I mean I love trying out other people’s recipes. I also start out with the best intention of following the recipe to the letter. (After all: look at all the likes and stars it got). But, I invariably have trouble finding all the right ingredients; so I have to wing it. Plus, if the recipe calls for half an onion… and my old dear always told me not to waste food… (“what about all the starving people in Africa”)… what the heck am I gonna do with the other half? :-0
So, any road up; I’ve been kinda winging it with my own variation on chili con carne for a while. I guess, when you’ve had a few chili cook-offs with ya mates, that’s a given…right? This time, I’m trying to embrace my new-found meat-a-holic sobriety…and skip the con carne bit.
My mother also taught me that it’s nice to share. So I thought I’d post my 2nd attempt at mostly-vegi-chili; so some of you could try it out and maybe suggest possible improvements.
I say: mostly-vegi as I threw some Worcester sauce in. Plus, I didn’t really read the back of the BBQ sauce bottle. (I couldn’t find my reading glasses). I might explain that regular Worcester sauce contains anchovies. (I’ve read that there is a vegi-version; but I don’t have any).
As I’ve recently made the transition to a plant based diet and am hovering between the vegi and vegan states of being, I’ve still got cupboards full of tins, sauces and the like. Whilst I’m immediately forgoing the pleasure of chomping on our land based and ocean based friends, I do have some by-products that I feel I may as well use up. (Seems like a waste if I don’t… right mum)?
I’ve obviously dropped the beef; so I added 2 more varieties of beans to supplement the kidney beans. Here’s the ingredients I decided to use in today’s batch…
- 1 tin of chopped tomatoes
- 1 tin of kidney beans
- 1 tin of borlotti beans
- 1 tin of ceci beans (aka chick-peas)
- 1 small tin of sweetcorn
- 2 red chillies
- 1 bell pepper of your choice (orange would’ve been nice; but couldn’t find one)
- 1 onion (not half; so your mother doesn’t give you a hard time)
- 1 clove of garlic (the rest of the head won’t go to waste; honest mum)
- chili-powder to taste (so quite a few shakes for me)
- cumin to taste (less shakes for me)
- a dash of Worcester sauce
- a dash of Tabasco (I had some, so why not)
- a dash of BBQ sauce (give it a little smokey flavour)
I’d been reading some recommendations re: plant-based diets, recently. I came across the idea of not only cutting down on sugar, but also on oils. Whether they relate to cooking or to salad dressings. Therefore, I skipped oil or butter in this recipe and did my cooking in a large frying pan that I had a lid for…
- strain and wash the beans and sweetcorn
- chop and de-seed the bell pepper and chillies
- finely chop the onion and the garlic
- sauté the onions and garlic (using a little water occasionally, rather than oil, to stop them sticking)
- add the tinned tomatoes and the spices/sauces (stirring and tasting as you go)
- add the beans, corn, bell-pepper, chillies and stir
I did all of this on a higher setting to begin with. Then, as I’m wont to do, I whacked a lid on the pan and left it all to simmer on a lower heat. I’m not sure what the usual recommendation is; but I usually leave it to gently bubble for an hour or so. Giving it the occasional stir and tasting to see if I need to add a few more herbs’n’spices. (Helps things thicken and soften up).
Not particularly detailed instructions I know. But, the idea is to kinda wing it yourself. Give it a whirl and lemme know wotcha think. Any suggestions gratefully received. (The photograph is prior to whacking the lid on btw. Actually, I think next time I might throw a few potatoes in there too)…