Hot chilli keeps you warm on cold days

Chilli/chili isn’t really a food associated with summer. But then warm weather isn’t generally associated with Irish summers either, so here it seems to work.

I don’t have a recipe per se for this. Instead, like most stews, I use it as a disposal for anything that’s getting a bit sad in my vegetable drawer. I try to stick to things that are red/orange and stewable.

Plus all the flavour enhancers I got. No camera at the moment, so here’s a photo booth pic of what I put in this time.

So we got cocoa powder, salt, white and black pepper, sugar, paprika, cumin, chilli flakes, rosso balsamic vinegar, Worcestershire sauce, nutmeg. The cocoa powder and the Worcestershire sauce add depth, and the balsamic vinegar brings out the “tomatoyness” of the tomato. You can add an anchovy or two if you like, but I didn’t have any. They won’t make the sauce taste fishy, but will give it an umami kick.

Aside from all that, in the pot there’s:

500g mince,

half a chorizo sausage (it would be better if there was a whole one, but I ate most of it last night),

3-4 onions,

crushed garlic,

two tins whole tomato,

3 tbsp tomato paste,

2 red/orange peppers,

2 red chilli peppers,

1 tin kidney beans.

I fry the onions and the chorizo, brown the mince and add all the ingredients except the peppers and kidney beans to a large pot.

Boil it indefinitely, 15/20 mins before serving I add the peppers and kidney beans.

Lime rice is nice to serve it with. Fry uncooked rice in butter until it’s all coated. Cover with water and add the juice and rind of one lime. Cook as normal.

I don’t have a photo of the chilli, because taking a good photo of it with my computer is beyond my abilities. Here’s a picture of my dog instead.