Make your own chili powder

23 11 2010

A number of years ago I found myself getting increasingly fed up with shop bought chili powder.

Unless you go to a specialist shop it is just not a particularly good product; some chili powders have no heat what so ever even if they are labelled as being hot, some have no flavour to them at all and many of them are adulterated with colourants and additives which are just unneccessary.

So I started making my own, now I am able to have different blends or mixes made up ready for certain recipes and have complete control over what goes into my chili powders, their flavours and levels of heat.

You can also make rubs and seasoning blends in advance by mixing in the required herbs and seeds.

Because I tend to get through quite a lot of chili powder I make fairly large batches at any one point but you can make as much or as little as you wish.

You will need to ensure that you are using dried chilies or if not you are going to end up with a paste as opposed to a powder.

If you aren’t able to find the variety of chili that you want in a dried form you can but them fresh and dry them yourself, or even better grow your own chilies.

In order to dry your chilies you will need to remove the stems and the seeds from the chili and flatten out the pieces.

Place these onto a dry baking sheet and bake in the oven for about 5 or 6 minutes before checking them. Smaller less fleshy pieces will dry out quicker and can be removed before returning the larger pieces to the oven for a further 5 minutes.

Once all of the pieces of chili are nice and crisp break them into  smaller section and pop them in a blender or better yet a spice grinder, pulse the chilies for afew seconds until you are left with a powder.

Hopefully you will notice that the colour of your chili powder is far deeper and that the aroma and flavour are far stronger and less artificial.

Store your chili powder  out of direct sunlight in a glass jar with a tight fitting lid.

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9 vegetable chili con carne

21 11 2010

Chili con carne is a great family favourite; it is cheap, filling, easy to make and tastes great.

It can also be a really great way of making sure that you get your 5 a day of fruit and vegetables or of tricking fussy kids into eating veggies that otherwise they might push around  a plate without them even realising they are there.

This works great for pretty much anything that you would normally use chili with more or less the only exception being chili burgers or chili dogs.

If you want to make a vegetarian version of this chili you can use quorn or soya mince in place of the ground beef and some nice meaty mushrooms such as portabello in place of the chorizo sausage.

To make the chili you will need: 

200g chorizo sausage

500g ground beef

2 onions

4 garlic cloves

2 medium carrots

1 stick of celery

2 fresh tomatoes

2 red bell peppers

1/2 tin of kidney beans

1/2 tin of pinto beans

1 tin of chopped tomatoes

1tbsp paprika

2 tsp cumin seeds

2 tsp chili powder

2tsp Worcestershire sauce

1tbsp red wine vinegar

1tbsp brown sugar

handful of  fresh coriander

1 pint of beef stock or hot water

olive oil

salt and pepper to season

Method

Peel and roughly chop the garlic, carrots, celery and one of the onions,  take these vegetables and place them in a food processor and blitz them until you have  salsa like consistency.

Pour some olive oil into a large heavy bottomed pan and heat over a medium flame, add the vegetables you prepared earlier and sweat them for approximately 7-10 minutes

Whilst you are sweating the vegetables peel and finely dice the remaining onion and dice the chorizo sausage. Remove the leaves from the coriander and finely chop about half of the stalks that remain

Once the vegetables in the pan have softened add in the chorizo sausage,the coriander stalks, the paprika, the chili powder and the cumin seeds, continue to cook until the chorizo has just started to brown

At this point add in the remaining onion and the ground beef and cook until the beef has coloured

Now add in the sliced bell peppers, the kidney and pinto beans and stir everything together well before adding the tin of chopped tomatoes, the vinegar and about 1 pint of hot beef stock or water, leave over a medium heat for about 45 minutes stirring occasionally.

Remove the seeds from the fresh tomatoes and chop the flesh into  fine dice and roughly chop the coriander leaves add the tomato and coriander leaves into the chili along with the brown sugar and the Worcestershire sauce, stir together well.

Leave to simmer for a further 20 minutes before adding salt and pepper to taste.

You can eat this straight away but I prefer to leave it overnight in the refridgerator to allow all of the flavours to really incorporate into one another.

I like to eat this with boiled white rice, some salsa and some corn chips.





Winter Vegetable and Bacon soup

16 11 2010

With the weather getting colder and the nights drawing in sometimes I just want to eat something warm and filling.

This winter vegetable and bacon soup ticks both of these boxes and like all soups is cheap and easy to make.

If you make more than you need immediately you can portion it into ziplock bags and it will happily keep in the freezer until you need it.

You will need:

1 large potato

250g swede/turnip

1/2 tbsp thyme

bunch of parsley

4 carrots

4 parsnips

2 sticks of celery

2 leeks

2/3 bay leaves

1 large onion

2 cloves of garlic

200g pancetta

1/2 litre chicken or vegetable stock

salt and pepper to season

olive oil or butter

Chop the onions, garlic and celery and sweat with a little olive oil or butter for approximately 15 minutes until they have softened.

At this point add in the remainder of the vegetables having first peeled, cleaned and chopped them into manageable pieces, continue to cook for another 7-10 minutes

Now add in the chicken or vegetable stock along with the thyme, a good pinch of salt and pepper and the parsley which needs to just be roughly chopped and the bay leaves.

Turn down the heat and simmer for about 25-30 minutes.

Remove the bay leaves and pour everything else into a food processor and blend until you have a nice smooth puree.

Pour the puree back into the pan and thin with a little more stock if it seems too thick, add more seasoning to taste and warm through.

Fry your pancetta until crisp and drain of any excess oil, add to the soup and serve immediately in warm bowls.

If you wish to make a vegetarian version omit the bacon and ensure that you use vegetable stock.








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