Share your chili recipes.

[zenzero]

Friend Father Heathen,
If you enjoy CHILLIES or like your food HOT then do grow Trinidad Scorpion and Bhut Jaloka in pots or garden besides read this: BBC NEWS | South Asia | Indian in record chilli attempt
Personally used to like hot curries when young but now prefer them bland as taste is no more in focus.
Love & rgds

 

[England my lionheart]

Some Lardons or smoked streaky Bacon
finely diced Beef
Large Onion finley chopped
2 to four cloves of Garlic
Dark Chocolate
Can of Beans
Cumin
paprika
Fresh Chillis burned and skin taken off and de seed if you don't like it hot
Chicken or Beef stock

Fry Lardons to release juices,brown Beef,remove from Pan and put in cooking pot,add Onions and cook till translucent add to pot,add a little oil to pan if dry and put in Cumin and Paprika for a few sacs then add canned chopped Tomatoes and some Chicked or Beef Stock and add to poy then add chopped Chillies Beans and Chocolate, cook on low for an hour covered then take lid off to reduce liquid to taste,season with salt and fresh ground black Pepper

 

[Meister Felix]

Fish and Chickpea Chili:

Ingredients:

Fish, preferably Catfish or Tilapia in my estimation. Anything sustainable will do if you need kosher.
Chickpeas
Crushed tomatoes for thickness
Onions
Garlic is optional

Spices:

Cumin
Black pepper
Salt
Chili pepper
Oregano
Paprika

One can substitute a high quality chili powder and omit the garlic and onions from the recipe.

 

[Randy Cavitts]

Fish and Chickpea Chili:

Ingredients:

Fish, preferably Catfish or Tilapia in my estimation. Anything sustainable will do if you need kosher.
Chickpeas
Crushed tomatoes for thickness
Onions
Garlic is optional

Spices:

Cumin
Black pepper
Salt
Chili pepper
Oregano
Paprika

One can substitute a high quality chili powder and omit the garlic and onions from the recipe.

That's a unique recipe. I'll have to try it out sometime.

Here's another Fish Chili Recipe:

Sweet Pepper Pike Chili

1 Pound boneless northern pike fillets

1 Tbsp olive oil

1/2 Cup celery

1/2 Cup chopped onions

1/2 Cup diced orange peppers

1/2 Cup diced red peppers

2 Cloves of garlic, minced

2 Cans of crushed tomatoes (14 ounce)

1 Can drained red kidney beans

2 Tbsp cornstarch

1/4 Cup of water

2 Tbsp parsley

1 Tsp Chili powder

3/4 Tsp salt

1/8 Tsp Cayenne pepper

Cut the pike fillets into 1 inch chunks.

In a large sauce pan, sauté the celery, onions, red pepper, orange pepper and garlic in the oil. Cook until tender. Add all remaining ingredients excepts the pike.

Cover and simmer 30 thirty minutes or until the mixture begins to thicken. Stir occasionally.

Include the pike. Simmer for 7 to 10 minutes or until the fish easily flakes.

Terrific served on wild rice.