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Graeme's 'Last Resort' Chili
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    Graeme's 'Last Resort' Chili

  • 500gms frozen minced meat (Beef-Lamb-Chicken-Turkey)
  • 1 tablespoon oil
  • 12 frozen Habanero or Scotch Bonnet Chile Peppers
  • 1 handful dried chopped green bell/sweet Peppers
  • 2 handfuls dried chopped Onions
  • 1 pinch dried chopped Garlic
  • 2 teaspoons ground Cumin
  • 1 teaspoon ground Coriander
  • 1 pinch Salt
  • 2 teaspoons freshly ground Black Pepper
  • 2 14 oz cans Tomatoes
  • 2 handfuls dried Black Beans **
  • 24 hours before starting to cook the chili, place the dried black beans in a bowl and cover with cold water. 12 hours before starting to cook the chili, take the meat and chile peppers out of the freezer and let them defrost. Drain the water from the black beans and recover with fresh cold water.

    When ready to cook, drain the black beans. Place into a saucepan, cover with fresh cold water, bring to the boil and cook vigorously for 20 minutes. Drain and put to one side.

    Cover the dried onions in boiling water and let stand for 10 minutes.

    In a casserole, crockpot or suitable stove top cooking container, brown the meat in the oil. Add the sweet peppers.

    De-stem the chile peppers and place in a food processor. Chop up finely. DO NOT remove seeds or veins from the chile peppers.Add to the cooking pot.

    Add the onions, garlic, cumin, coriander, salt and pepper to the cooking pot. Add the tomatoes, breaking them up into small chunks in the pot. Add the beans.

    Stir well and reduce to a simmer once bubbling. Cook for 1-2 hours.
    Serve with rice or crusty bread. Add Hot-Pepper Sauce as required.
    ** use a can of Baked Beans if dried black beans unavailable.

    From: Graeme's
    Posted By:Graeme's Web Page
    Post Date:

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