This recipe has been an on-and-off staple of my home cooking since 2009. Last presented here in 2013, my chili has evolved with my tastes. These days I mostly eat vegetarian food, and have gotten over my earlier distaste of kidney beans.
Speaking only for myself, I’ve desensitized by palette to hot and spicy food. What I find mild will likely be oppressive and hot for someone else, and the recipe below makes a fiercely hot pot of food. Adjust the pepper and chili powder used to make this to fit your own taste. Whether or not you find this to be edible is a subjective matter of taste.
This recipe should be both low-cost and low-effort to make. Prep takes me about 30 minutes, and cooking/simmering another 90. The upfront cost and overall effort of making a pot are higher if you don’t keep a stock of spices. One you do that, the cost drops to as low as €15/week for five portions. All ingredients can be sourced from your local Tesco or Dunnes supermarket, though you’ll get far better value on spices from any Asian superstore.
- 0.3 cup of chili powder, any heat.
- 1 tablespoon chipotle paste.
- 1 tablespoon brown sugar.
- 1.5 tablespoon cumin.
- 2 teaspoon paprika.
- 0.5 teaspoon salt to season.
Sauces and Stuff
- 1 400g can of kidney beans.
- 1 carton of tomato passata.
- 1 tube of tomato paste.
- 1 cube of vegetable stock, to make 500mg.
- 1 tablespoon of olive oil.
Feel free to substitute something for something else. I really like mushrooms, for example. You could replace the Quorn mince with chickpeas, or diced carrots and sweet bell peppers instead of mushrooms.
- 350g pack of Quorn mince.
- 1 hot chili pepper of respectable heat.
- 250-300g mushrooms of any variety.
- 5 cloves fresh garlic.
- 1 white onion.
- Dice onion, garlic and pepper. Slice or dice mushrooms as your prefer.
- Measure dry spices into a bowl and mix.
- Lay out tomato passata, paste and can of kidney beans.
- Boil kettle of water.
- Drain and rinse can of kidney beans in sieve.
- Add oil to pot on medium heat.
- Add diced onion until it begins to caramelize.
- Add diced garlic, pepper and chipotle paste.
- Add mushrooms and quorn.
- Add mixed bowl of spices and vegetable stock.
- Add carton of tomato passata and paste to thicken per your tastes.
- Increase heat to bring to boil, then reduce to simmer.
- Taste chili. Add anything you feel the chili needs: more cumin, stock, water, brown sugar or chili powder as you feel fit.
- Reduce heat and leave to cook. Stir regularly, taste and add whatever the chili needs.
- Leave the kidney beans until the very last, about 15 minutes before you take it off the heat to serve. Mix those in when you’re ready.
- Take off heat and serve.
Serve the chili with whatever you like. This goes great with a cilantro garnish, sourdough baguette and butter, sour cream, tortilla chips, or rice. Use whatever works for you.